Description
This Amish Peanut Butter Cream Pie recipe delivers a nostalgic and comforting dessert. It features a creamy homemade vanilla pudding layered with sweet peanut butter crumbles and topped with fluffy whipped cream, all in a pre-baked pie crust. It’s an easy, no-fuss treat perfect for any occasion.
Ingredients
Scale
- Pudding Filling:
- 3 cups hot milk
- 3 large egg yolks, beaten
- 1/2 cup sugar
- 4 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 tablespoon vanilla extract
- Peanut Butter Crumbs:
- 1/3 cup creamy peanut butter
- 3/4 cup powdered sugar
- Whipped Cream Topping:
- 1 to 1 1/2 cups heavy whipping cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Other:
- 1 baked 9-inch pie crust
Instructions
- Prepare the Pudding: In a saucepan, combine hot milk, sugar, cornstarch, flour, and salt. Whisk in egg yolks and cook until thickened. Stir in butter and vanilla, then cover with plastic wrap and cool completely.
- Make the Peanut Butter Crumbs: Mix peanut butter and powdered sugar with a fork until crumbles form.
- Whip the Cream: Beat heavy cream with sugar and vanilla until stiff peaks form.
- Assemble: Sprinkle 3/4 of the peanut butter crumbs into the baked crust. Spread cooled pudding over crumbs. Top with whipped cream. Garnish with remaining crumbs.
- Chill and Serve: Refrigerate 2–3 hours before slicing. Serve cold.
Notes
- Use creamy peanut butter for best crumb texture.
- Cool the pudding fully before assembling to prevent melting the cream.
- Make the crumbs fresh before assembling to avoid drying out.
- Pie is best enjoyed within 2–3 days, stored in the fridge.
- Variations: Try a graham cracker crust, drizzle with chocolate, or top with chopped peanuts.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake/Chilled
- Cuisine: Amish
Nutrition
- Serving Size: 1 slice