Amish Peanut Butter Dream Pie (Printable)
Creamy peanut butter filling with whipped cream topping and crumbly peanut butter layer in a crisp pie shell.
# What You’ll Need:
→ Crust
01 - 1 9-inch prepared pie crust, baked and cooled
→ Peanut Butter Crumbs
02 - 3/4 cup creamy peanut butter
03 - 1 cup powdered sugar
→ Filling
04 - 2/3 cup granulated sugar
05 - 1/3 cup all-purpose flour
06 - 1/4 teaspoon salt
07 - 2 cups whole milk
08 - 3 large egg yolks
09 - 1 teaspoon pure vanilla extract
10 - 2 tablespoons unsalted butter
→ Topping
11 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - Mix creamy peanut butter and powdered sugar in a medium bowl using a fork until crumbly texture forms. Reserve for later use.
02 - Distribute half of the prepared peanut butter crumbs evenly across the bottom of the cooled pie crust.
03 - Whisk together granulated sugar, all-purpose flour, and salt in a saucepan until thoroughly blended.
04 - Gradually whisk whole milk into the dry mixture, stirring constantly until smooth and no lumps remain.
05 - Place saucepan over medium heat. Cook while whisking continuously until mixture thickens and begins to boil, approximately 4-5 minutes.
06 - Whisk egg yolks in a separate bowl. Slowly incorporate a small amount of the hot milk mixture while whisking rapidly to warm the eggs gradually.
07 - Return tempered egg mixture to the saucepan. Cook for 2 additional minutes while whisking constantly until thick and glossy.
08 - Remove from heat. Stir in unsalted butter and vanilla extract until completely smooth and incorporated.
09 - Pour the warm filling over the peanut butter crumbs in the pie shell. Let cool at room temperature for 15 minutes.
10 - Refrigerate pie for minimum 2 hours until filling is completely set and firm.
11 - Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
12 - Spread whipped cream evenly over the chilled pie surface. Sprinkle remaining peanut butter crumbs over top before serving.
# Expert Tips:
01 -
- The contrast between silky custard and crumbly peanut butter creates layers of texture in every bite
- It comes together faster than you would think from a recipe that tastes this special
- The old-fashioned Amish technique of layering crumbs through the filling makes it unlike any other peanut butter pie
02 -
- The custard needs those two minutes of constant whisking after adding the eggs to avoid any scrambled bits
- Letting the pie cool completely before refrigerating prevents condensation from making the crust soggy
- The crumbs on top get soft overnight so add them right before serving for the best texture
03 -
- Room temperature ingredients prevent the custard from separating during cooking
- A homemade graham cracker crust adds such a wonderful flavor that complements the peanut butter