{"id":682,"date":"2025-10-20T08:13:53","date_gmt":"2025-10-20T08:13:53","guid":{"rendered":"https:\/\/dizisel.com\/?p=682"},"modified":"2025-10-20T08:13:54","modified_gmt":"2025-10-20T08:13:54","slug":"my-amish-friend-showed-me-this-treat-and-i-couldnt-stop-eating-it","status":"publish","type":"post","link":"https:\/\/dizisel.com\/?p=682","title":{"rendered":"My Amish friend showed me this treat and I couldn\u2019t stop eating it!"},"content":{"rendered":"\n
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This smooth and decadent Amish Peanut Butter Cream Pie<\/strong> combines a luscious, velvety peanut butter custard filling nestled in a flaky baked crust, topped with a layer of fresh, airy whipped cream.<\/p>\n\n\n\n

\n\n\n\n

Amish Peanut Butter Cream Pie<\/strong><\/h3>\n\n\n\n

Ingredients<\/strong><\/h4>\n\n\n\n
Ingredient<\/th>Quantity<\/th><\/tr><\/thead>
Pre-baked pie crust (9 inches)<\/td>1<\/td><\/tr>
Granulated sugar<\/td>1 cup<\/td><\/tr>
All-purpose flour<\/td>2 tablespoons<\/td><\/tr>
Salt<\/td>1\/2 teaspoon<\/td><\/tr>
Whole milk<\/td>2 cups<\/td><\/tr>
Egg yolks, beaten<\/td>3<\/td><\/tr>
Creamy peanut butter<\/td>1\/2 cup<\/td><\/tr>
Unsalted butter<\/td>2 tablespoons<\/td><\/tr>
Vanilla extract<\/td>1 teaspoon<\/td><\/tr>
Heavy whipping cream<\/td>1 cup<\/td><\/tr>
Powdered sugar<\/td>2 tablespoons<\/td><\/tr>
Chopped peanuts or chocolate shavings<\/td>For garnish (optional)<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
\n\n\n\n

How To Make Amish Peanut Butter Cream Pie<\/strong><\/h3>\n\n\n\n

Step 1: Mix Dry Ingredients<\/strong>
In a medium saucepan, whisk together the granulated sugar, flour, and salt until well combined.<\/p>\n\n\n\n

Step 2: Add Milk and Thicken<\/strong>
Gradually add the 2 cups of milk, stirring constantly to prevent lumps. Cook over medium heat until the mixture thickens and starts to boil. Continue stirring for 1 additional minute.<\/p>\n\n\n\n

Step 3: Temper the Eggs<\/strong>
Remove the pan from heat. Slowly whisk a small amount of the hot mixture into the beaten egg yolks to temper them, then pour the egg mixture back into the saucepan.<\/p>\n\n\n\n

Step 4: Cook the Custard<\/strong>
Return to medium heat and cook for about 2 more minutes, stirring constantly, until the custard is thick and smooth.<\/p>\n\n\n\n

Step 5: Add Flavorings<\/strong>
Take off the heat and stir in the creamy peanut butter, unsalted butter, and vanilla extract until fully melted and blended.<\/p>\n\n\n\n

Step 6: Fill and Chill<\/strong>
Pour the peanut butter filling into the pre-baked pie crust. Let it cool completely at room temperature, then refrigerate for at least 3 hours, or until fully set.<\/p>\n\n\n\n

Step 7: Whip the Cream<\/strong>
Just before serving, beat the heavy whipping cream with powdered sugar until soft peaks form. Spread or pipe over the chilled pie.<\/p>\n\n\n\n

Step 8: Garnish and Serve<\/strong>
Finish with a sprinkle of chopped peanuts or chocolate shavings, if desired, and serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"

This smooth and decadent Amish Peanut Butter Cream Pie combines a luscious, velvety peanut butter custard filling nestled in a flaky baked crust, topped with a layer of fresh, airy whipped cream. Amish Peanut Butter Cream Pie Ingredients IngredientQuantityPre-baked pie crust (9 inches)1Granulated sugar1 cupAll-purpose flour2 tablespoonsSalt1\/2 teaspoonWhole milk2 cupsEgg yolks, beaten3Creamy peanut butter1\/2 cupUnsalted …<\/p>\n","protected":false},"author":1,"featured_media":683,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-682","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/dizisel.com\/index.php?rest_route=\/wp\/v2\/posts\/682","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dizisel.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dizisel.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dizisel.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dizisel.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=682"}],"version-history":[{"count":1,"href":"https:\/\/dizisel.com\/index.php?rest_route=\/wp\/v2\/posts\/682\/revisions"}],"predecessor-version":[{"id":684,"href":"https:\/\/dizisel.com\/index.php?rest_route=\/wp\/v2\/posts\/682\/revisions\/684"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dizisel.com\/index.php?rest_route=\/wp\/v2\/media\/683"}],"wp:attachment":[{"href":"https:\/\/dizisel.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=682"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dizisel.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=682"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dizisel.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}