Here is a traditional-style Amish Peanut Butter Cream Pie with a rich, fluffy filling and classic peanut-butter crumble, written in full detail with clear step-by-step directions.
Amish Peanut Butter Cream Pie
Time
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Prep: 25 minutes
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Chill: 4 hours (minimum)
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Total: About 4½ hours
Servings
8 slices
Ingredients
Pie Crust
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1 unbaked 9-inch pie crust (traditional pastry or store-bought)
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Pie weights or dried beans (for blind baking)
Peanut Butter Crumble
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¾ cup creamy peanut butter
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¾ cup powdered sugar
Cream Filling
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1 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 large egg yolks
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2 tbsp unsalted butter
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1 tsp vanilla extract
Topping
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1½ cups heavy whipping cream
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3 tbsp powdered sugar
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½ tsp vanilla extract
Step-by-Step Directions
Step 1: Bake the pie crust
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Preheat oven to 375°F.
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Roll out pie dough and fit it into a 9-inch pie plate.
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Crimp edges and prick the bottom with a fork.
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Line crust with parchment paper and fill with pie weights.
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Bake for 15 minutes.
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Remove weights and parchment.
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Bake an additional 10–12 minutes until golden brown.
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Remove from oven and cool completely.
Step 2: Make the peanut butter crumble
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In a medium bowl, combine peanut butter and powdered sugar.
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Use a fork or your fingers to mix until crumbly.
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Set aside.
Step 3: Prepare the cream filling
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In a saucepan, whisk together sugar, cornstarch, and salt.
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Gradually whisk in milk until smooth.
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Cook over medium heat, whisking constantly, until thick and bubbling.
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In a separate bowl, lightly beat egg yolks.
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Slowly whisk about ½ cup of the hot mixture into the egg yolks to temper.
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Pour the egg mixture back into the saucepan.
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Cook for 2 more minutes, whisking constantly.
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Remove from heat and stir in butter and vanilla.
Step 4: Assemble the pie
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Sprinkle half of the peanut butter crumble evenly over the cooled crust.
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Pour hot cream filling over the crumble and smooth the top.
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Cover surface with plastic wrap (touching the filling).
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Refrigerate for at least 4 hours or until fully set.
Step 5: Add whipped cream topping
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Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
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Spread or pipe whipped cream over chilled pie.
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Sprinkle remaining peanut butter crumble on top.
Serving
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Slice cold for clean cuts.
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Store covered in the refrigerator up to 3 days.
Tips for Authentic Amish-Style Results
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Use whole milk for the creamiest filling.
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Homemade crust gives the best traditional flavor.
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Do not rush chilling time; the pie sets as it cools.
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For extra peanut butter flavor, add a thin layer of peanut butter directly on the crust before adding crumble.