Here’s a decadent and old-fashioned Peanut Butter Cream Amish Pie — creamy, rich custard with sweet-salty peanut butter crumbles in every bite. It’s a beloved Pennsylvania Dutch classic! 🥜🥧
🥧 Peanut Butter Cream Amish Pie
🧾 Ingredients (9-inch pie)
For the crust:
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1 unbaked 9-inch pie crust (homemade or store-bought)
For the peanut butter crumbs:
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¾ cup creamy peanut butter
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1 cup powdered sugar
For the cream filling:
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¾ cup granulated sugar
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¼ cup cornstarch
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¼ tsp salt
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2½ cups whole milk
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3 egg yolks
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2 tbsp butter
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1 tsp vanilla extract
Optional topping:
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Whipped cream or Cool Whip
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Extra peanut butter crumbs
🥣 Instructions
1. Pre-bake the pie crust:
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Preheat oven to 375°F (190°C).
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Place crust in a pie plate, dock with a fork, line with parchment and weights.
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Blind bake for 15–20 min until golden. Cool completely.
2. Make the peanut butter crumbs:
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In a bowl, combine peanut butter and powdered sugar.
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Mix with a fork until crumbly — should resemble coarse crumbs.
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Set aside.
3. Prepare the custard filling:
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In a saucepan, whisk together sugar, cornstarch, and salt.
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Slowly whisk in milk until smooth. Cook over medium heat, stirring constantly.
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In a separate bowl, whisk egg yolks.
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Once milk is hot (but not boiling), slowly pour a bit into yolks to temper, then return yolk mixture to saucepan.
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Continue to cook until thickened (like pudding), about 5–8 minutes.
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Remove from heat and stir in butter and vanilla.
4. Assemble the pie:
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Sprinkle half the peanut butter crumbs into the cooled crust.
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Pour the warm custard filling over top.
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Sprinkle remaining crumbs evenly over the top.
5. Chill:
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Cover and refrigerate for at least 4 hours or until fully set.
6. Serve:
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Add whipped cream on top if desired.
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Serve chilled — rich, creamy, and full of old-fashioned flavor.
🌟 Tips
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Don’t skip the crumb layers — they add that classic texture and flavor contrast!
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For a shortcut, use instant vanilla pudding mix — not traditional, but easy.
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Store in the fridge up to 3–4 days.