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A generous slice of Amish Peanut Butter Cream Pie on a white plate, featuring a thick graham cracker crust, creamy peanut butter filling, a swirl of white whipped cream topping, and pieces of peanut butter candy crumbs.

Amish Peanut Butter Cream Pie

This Amish Peanut Butter Cream Pie is a creamy, dreamy dessert with layers of smooth peanut butter filling, homemade custard, and whipped cream. It's a comforting classic straight from the heart of Amish country.
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Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 2 hours 25 minutes
Total Time 3 hours
Servings: 8 slices
Course: Dessert
Cuisine: Amish
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 pre-baked pie crust 9-inch
Peanut Butter Crumbles
  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
Custard Filling
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 tbsp cornstarch
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 1 tbsp unsalted butter
Topping
  • 1 cup whipping cream cold
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Equipment

  • Saucepan
  • Whisk
  • Mixing bowls
  • Pie Dish

Method
 

  1. In a small bowl, mix peanut butter and powdered sugar together with a fork until crumbly. Set aside.
  2. In a saucepan over medium heat, whisk together milk, sugar, and cornstarch until smooth.
  3. Whisk egg yolks in a separate bowl. Gradually add a little of the hot milk mixture to temper, then return all to the saucepan.
  4. Cook until thickened and bubbling. Remove from heat and stir in butter and vanilla extract.
  5. Sprinkle half of the peanut butter crumbles on the bottom of the cooled pie crust. Pour custard over top, then add remaining crumbles.
  6. Whip the cream with powdered sugar and vanilla until stiff peaks form. Spread over the cooled pie.
  7. Chill for at least 2 hours before serving for best texture and flavor.

Notes

For an extra treat, drizzle melted chocolate or caramel over the whipped cream before serving. Store leftovers covered in the refrigerator for up to 3 days.