Amish Peanut Butter Cream Pie Recipe

This Amish Peanut Butter Cream Pie offers an unbeatable combination of salty-sweet peanut butter, a cool, luscious custard filling, and a perfect crunch from the graham cracker crust. It’s an easy-to-follow, classic comfort dessert that is perfect for holidays, potlucks, or simply making a Tuesday night feel special.

Why You’ll Love This Recipe

• A Slice of Heaven: This pie delivers on flavor, texture, and pure, creamy satisfaction. The homemade custard is unbelievably smooth!
• The Perfect Crunch: The combination of the crumbly graham cracker base and the signature peanut butter crumbs layered inside and on top is a texture dream.
• Crowd-Pleaser: This is a classic, old-fashioned recipe that appeals to everyone, whether they’re serious bakers or just love a good, comforting dessert.
• Made with Love: Skipping the box mixes and making the custard from scratch really sets this pie apart, resulting in a flavor that is richer and more authentic.

Ingredients

Gather your ingredients, put on your favorite apron, and let’s make some pie!

• Graham Cracker Crumbs: The base of our whole operation! When mixed with butter and sugar, they form a buttery, crisp foundation that holds all the delicious filling.
• Granulated Sugar (Crust): Adds just a touch of sweetness to balance the buttery crust.
• Unsalted Butter, Melted (Crust): The glorious binder that turns crumbs into a sturdy, golden-brown crust.
• Creamy Peanut Butter: The star! We use it to create those wonderful, salty-sweet crumbs that are layered into the pie for an irresistible texture and flavor punch.
• Powdered Sugar (Crumbs): Mixed with the peanut butter, it helps achieve that crumbly, perfect texture—plus it adds sweetness without the grit of granulated sugar.
• Whole Milk: The rich liquid base for the dreamy custard filling. Using whole milk ensures the creamiest result.
• Granulated Sugar (Filling): Provides the sweetness for the smooth custard.
• Cornstarch: This is our secret weapon for thickening the custard, giving it that perfect, sliceable yet wobbly texture without being gooey.
• Salt: A non-negotiable ingredient that brightens all the flavors and balances the sweetness!
• Large Egg Yolks: These enrich the custard, adding beautiful color and a luxurious, velvety mouthfeel.
• Vanilla Extract (Filling & Topping): The perfect flavor enhancer that rounds out the sweetness of the custard and the whipped cream.
• Unsalted Butter (Filling): Stirred in at the end, it adds shine and a final touch of richness to the custard.
• Heavy Whipping Cream: The key to that light, fluffy, perfect topping that finishes the pie beautifully.
• Powdered Sugar (Topping): Sweetens and stabilizes the whipped cream.

Note: The precise measurements and instructions for this Amish Peanut Butter Cream Pie are available in the dedicated recipe card located right below this article.

How to Make the Amish Peanut Butter Cream Pie

This pie is a labor of love, but every step is simple, and the final product is a truly spectacular dessert!

Step 1: Prep the Crust and Crumbs

Preheat your oven to 350°F and combine the graham cracker crumbs, sugar, and melted butter. Press this firmly into a 9-inch pie dish—you want it packed nice and tight! Bake it for 8–10 minutes until it’s lightly golden and smells amazing. While it cools completely (patience, my friend!), mix your creamy peanut butter and powdered sugar until it forms wonderful little crumbs. Set aside about a third of those crumbs for your final garnish!

Step 2: Cook the Custard Base

In a medium saucepan, whisk the milk, sugar, cornstarch, and salt together until it’s all dissolved. Cook this mixture over medium heat, and don’t stop stirring! As soon as it thickens and starts bubbling, you’re ready for the next crucial step.

Step 3: Temper the Yolks and Finish the Custard

Here’s the trick to a silky custard: Slowly whisk a few tablespoons of the hot milk mixture into your beaten egg yolks. This gently raises their temperature, preventing them from scrambling. Now, pour the tempered yolks back into the main saucepan. Continue to cook for just 2–3 minutes until it’s visibly thick and creamy. Take it off the heat and stir in the vanilla extract and butter—that butter gives it the most incredible sheen!

Step 4: Assemble and Chill

Sprinkle half of your beautiful peanut butter crumbs over the cooled graham cracker crust. Pour that warm, silky custard filling right over the crumbs, then top it off with the remaining crumbs (saving your garnish pile!). Now for the hard part: Pop the pie in the refrigerator for at least 4 hours, or until the filling is perfectly set. Do not skip this!

Step 5: Whip the Topping and Serve

Once the pie is firmly set, it’s topping time! In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla until you have beautiful, stiff peaks. Gently spread the whipped cream over the chilled pie. Garnish the edges or center with your reserved peanut butter crumbs for that final professional touch. Slice, serve cold, and prepare for the compliments!

Pro Tips for Making the Recipe

• Don’t Skip the Tempering: The most crucial step is tempering the egg yolks! If you add them cold directly to the hot milk, they will cook immediately and curdle your custard. Go slow and whisk constantly.
• Cool the Crust Completely: Make sure your graham cracker crust is fully cooled before adding the filling. A warm crust can make the bottom of the custard runny or sticky.
• Whisk Constantly: When cooking the custard base and the final mixture, whisking constantly prevents scorching and ensures a lump-free, silky-smooth filling. You want an arm workout, not a scorched bottom!
• Chill Time is Non-Negotiable: This pie needs time to set up completely. If you slice it too early, the filling will weep. Give it the full 4 hours (or better yet, overnight!).

How to Serve

This pie is a showstopper all on its own, but here are a few fun ways to serve it up!

• Classic Comfort: Slice and serve it cold, exactly as is. The ultimate expression of the recipe!
• Chocolate Drizzle: Just before serving, melt a few tablespoons of dark chocolate chips with a touch of butter and drizzle it lightly over the top for a “peanut butter cup” vibe.
• Salted Peanuts: For an extra crunch and flavor boost, sprinkle a few coarse chopped, salted peanuts over the whipped cream along with the reserved crumbs.
• A Cup of Coffee: Pair a slice with a strong, hot cup of coffee or a cold glass of milk for the perfect after-dinner treat.

Make Ahead and Storage

Storing Leftovers

Place any leftover pie (covered) in an airtight container in the fridge. It will keep beautifully for up to 3 days.

Freezing

Freezing is possible! Flash-freeze slices uncovered until solid, then wrap each slice tightly in plastic wrap followed by aluminum foil. The pie can be frozen for up to 2 months. Thaw it overnight in the refrigerator. Note: The whipped cream topping may change texture slightly upon thawing, so you might want to add fresh topping after thawing.

Reheating

This is a chilled pie, so no reheating is required! Simply pull it out of the fridge, slice, and enjoy.

FAQs

1. Can I use crunchy peanut butter for the crumbs?

Absolutely! Using crunchy peanut butter will add an extra layer of texture and a pleasant nuttiness to the filling, which is a fantastic variation. If you love big bits of peanut, go for it! Just make sure it still combines well with the powdered sugar to form firm, distinct crumbs.

2. How do I prevent the custard from having lumps?

The key to a lump-free custard is two-fold: First, always sift your cornstarch before mixing it with the cold milk, or whisk it completely until dissolved. Second, you must whisk constantly as the mixture thickens over the heat. If you get a lump, you can strain the finished custard through a fine-mesh sieve before pouring it into the crust.

3. I don’t have a 9-inch pie dish, what can I use?

A 9-inch pie dish is standard, but you can also use an 8-inch square baking dish or a slightly deeper 8-inch round pan. Just be aware that the crust and filling will be a little thicker, and you might need to add an extra 15-30 minutes to the total chilling time to ensure the center is completely set.

4. Can I make the filling dairy-free?

While the original recipe relies on whole milk for richness and egg yolks for structure, you can experiment with a high-fat plant-based milk (like full-fat coconut milk or a creamy cashew milk) for the custard base. You may need to slightly increase the cornstarch to compensate for the different protein and fat content. Note: The flavor will change, but it can still be delicious!