Description
This Amish Peanut Butter Cream Pie features a rich, creamy custard filling with a crumbly peanut butter topping, all encased in a flaky, pre-baked pie crust. A peanut butter lover’s dream, this pie is a perfect combination of smooth, sweet custard and crunchy peanut butter goodness. Easy to prepare and perfect for any occasion, this pie is sure to satisfy your sweet tooth and become a family favorite!
Ingredients
1 pre-baked 9-inch pie crust
1 cup granulated sugar, divided
1/2 cup peanut butter
3 cups whole milk
1/2 cup cornstarch
3 large egg yolks
1/4 teaspoon salt
1 teaspoon vanilla extract
Whipped cream, for topping
Instructions
- In a small bowl, combine 1/2 cup of the sugar with the peanut butter. Mix until crumbly and set aside.
- Heat 2 1/2 cups of milk in a medium saucepan over medium heat until warm (but not boiling).
- In a separate bowl, whisk together the remaining 1/2 cup of sugar, cornstarch, egg yolks, salt, and the remaining 1/2 cup of milk until smooth.
- Gradually add the egg mixture to the warmed milk, whisking continuously. Cook for 5-7 minutes, stirring frequently, until thickened and bubbly.
- Remove from heat and stir in the vanilla extract. Let the custard cool slightly.
- Sprinkle half of the peanut butter crumbs over the bottom of the pre-baked pie crust. Pour the custard over the crumbs and spread evenly.
- Top with the remaining peanut butter crumbs and chill the pie in the refrigerator for 2-3 hours until fully set.
- Serve with whipped cream on top, if desired.
Notes
For a cleaner slice, use a sharp knife dipped in hot water to cut through the custard.
You can substitute whole milk with a lower-fat or non-dairy milk, but it may affect the richness of the custard.
This pie can be made a day ahead of time and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Pie
- Method: Stovetop, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 380 kcal per slice
