If there’s one dessert that always gets folks gathered around the kitchen table, it’s the Amish Peanut Butter Cream Pie. This slice of comfort brings together all the goodness of creamy peanut butter, a lush custard filling, and light-as-air whipped cream on a buttery crust. Each bite is a dreamy balance of rich, nutty flavor and soothing sweetness—the kind of homemade treat that sparks stories and second helpings. Simple to make but absolutely irresistible, it’s a pie that makes everyday moments feel extra special.
Ingredients You’ll Need
The beauty of Amish Peanut Butter Cream Pie lies in its approachable ingredients—each one playing a starring role in creating the distinct, layered experience of this beloved dessert. From the classic peanut butter to the delicate whipped topping, here’s what you’ll need and why it matters.
- Pre-baked 9-inch pie crust: This ready-to-go shell is the foundation, holding all the creamy goodness together while adding buttery crunch.
- Creamy peanut butter (1/2 cup): Smooth peanut butter is key for that melt-in-your-mouth texture and the pie’s signature nutty notes.
- Powdered sugar (1/2 cup plus 2 tbsp): Divided for use in both the peanut butter crumbles and the homemade whipped topping, it lends a gentle sweetness without the grittiness of granulated sugar.
- Granulated sugar (1/2 cup): Balances out the flavors and helps the custard set to pudding-like perfection.
- Cornstarch (1/4 cup): The essential thickener that gives the filling its creamy, sliceable consistency.
- Salt (1/4 tsp): Just enough to make the other flavors pop and keep the pie from tasting one-note.
- Whole milk (2 cups): Creates a lush, velvety custard when combined with eggs and cornstarch.
- Egg yolks (3, lightly beaten): These give richness and help the filling set beautifully for clean, gorgeous slices.
- Unsalted butter (2 tbsp): Adds a final touch of silkiness and flavor to the warm custard base.
- Vanilla extract (1 tsp): Rounds out all the flavors with aromatic warmth.
- Heavy whipping cream (1 cup): Whipped fresh, this cloud-like topping is a dreamy contrast to the dense filling.
How to Make Amish Peanut Butter Cream Pie
Step 1: Prepare the Peanut Butter Crumbles
In a small bowl, mix together the creamy peanut butter and 1/2 cup powdered sugar with a fork until the mixture turns crumbly. This step is pure magic—those bits of peanutty sweetness will become surprise pockets of flavor throughout the pie. Set aside, but secretly try not to snack on them while you work!
Step 2: Layer Crumbles into the Pie Crust
Take the cooled, pre-baked pie crust and sprinkle about two-thirds of the peanut butter crumbles evenly on the bottom. This clever layer gives every slice a hidden crunch and storehouse of nutty delight, so don’t skip it!
Step 3: Cook the Custard Filling
In a medium saucepan, whisk together granulated sugar, cornstarch, and salt first, then gradually pour in the milk, whisking all the while to avoid lumps. Set the pan over medium heat and keep stirring until the mixture thickens and starts to bubble—patience pays off here. The aroma as the custard forms is your cue that something amazing is happening.
Step 4: Temper and Finish the Filling
When the custard is hot and thick, slowly pour about 1/2 cup of it into the beaten egg yolks, whisking constantly. This step—called tempering—keeps the yolks creamy instead of scrambled. Pour this yolk mixture back into the saucepan and cook for another 1–2 minutes until everything is silky and dense. Take off the heat and stir in the butter and vanilla until luxuriously smooth.
Step 5: Assemble and Chill
Pour the warm custard right over the peanut butter crumbles already waiting in the crust. Smooth the top with a spatula, then let it cool for just a bit before moving it to the fridge. Patience again! Let the pie chill for at least 4 hours (overnight is even better) so it sets up perfectly—no runny slices here.
Step 6: Whip and Top
In a clean mixing bowl, whip the heavy cream and 2 tablespoons powdered sugar until stiff peaks form. This takes only a few minutes but turns out a dreamy, cloud-like topping. Once the pie is totally chilled, gently spread the whipped cream over the custard, then sprinkle with those reserved peanut butter crumbles for the perfect finish.
How to Serve Amish Peanut Butter Cream Pie
Garnishes
A simple shower of reserved peanut butter crumbles on top keeps things classic, but you can elevate your Amish Peanut Butter Cream Pie with a drizzle of melted chocolate or even a sprinkle of flaky sea salt for an extra flavor boost. For a sunny tablescape, add a few roasted peanuts or chocolate curls—the goal is to make the first slice as tempting for the eyes as it is for the taste buds.
Side Dishes
This pie is indulgent on its own but pairs wonderfully with lighter sides like fresh berries, a lively fruit salad, or good strong coffee. For a real Amish-inspired spread, think about serving it alongside other comforting favorites such as warm apple dumplings or a sweet iced tea, creating a table that’s all about hospitality.
Creative Ways to Present
For fun, try serving Amish Peanut Butter Cream Pie in individual mason jars—a portable, picnic-ready treat that shows off those pretty layers. Or, make mini pies in tart shells for party-perfect desserts. Another twist: entice your guests by topping with chocolate shavings or swapping the crust for chocolate cookie crumbs for a playful, personal spin.
Make Ahead and Storage
Storing Leftovers
Amish Peanut Butter Cream Pie stores brilliantly in the fridge—just cover the dish tightly with plastic wrap or an airtight lid. The pie stays fresh in the refrigerator for up to 3 days, and if you’re lucky enough to have leftovers, the flavors only deepen and blend as it rests.
Freezing
You can absolutely freeze this pie, although it’s best frozen without the whipped cream topping. Wrap the assembled, cooled pie in a couple layers of plastic wrap and foil, then freeze for up to a month. Thaw overnight in the fridge and garnish with fresh whipped cream and crumbles just before serving for that freshly-made feel.
Reheating
This is one dessert best served chilled, so reheating isn’t usually needed. If the custard softens too much after sitting out, a quick pop back in the fridge will help it firm up again. Want a twist? Enjoy a slice alongside a warm cup of coffee or a mug of hot chocolate for a delightful contrast.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add an extra layer of texture to your Amish Peanut Butter Cream Pie. Just note that the crumbles will have petite peanut chunks that make each bite even more interesting.
Can I make this pie with a homemade pie crust?
Definitely—you can use your favorite homemade pie crust. Just be sure to pre-bake it and let it cool completely before assembling the rest of the pie. A graham cracker crust or chocolate crust also works beautifully for a twist.
How do I know when the custard is thick enough?
The custard is ready when it coats the back of a spoon and holds a line when you run your finger through it. It should look glossy and thick but still pourable—this ensures a firm, sliceable texture when fully chilled.
Can I prepare Amish Peanut Butter Cream Pie ahead of time?
Yes! This pie actually benefits from being made in advance because the flavors meld and the filling sets up perfectly. Prepare the pie a day before serving, but wait to add the whipped cream topping and crumbles until just before you bring it to the table.
Is this pie safe for people with peanut allergies?
Since peanut butter is a main ingredient, Amish Peanut Butter Cream Pie isn’t safe for those with peanut allergies. However, you could experiment with creamy, peanut-free spreads like sunflower butter, though the flavor profile will change.
Final Thoughts
If you’re looking for a dessert that’s equal parts nostalgic and delicious, Amish Peanut Butter Cream Pie is guaranteed to win hearts and taste buds. This recipe is pure comfort, special enough to share but easy enough to whip up just for yourself. Gather some friends or family, slice up this pie, and enjoy a little taste of simple, joyful tradition at your table!
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Amish Peanut Butter Cream Pie Recipe
- Total Time: 35 minutes (plus 4 hours chill time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and creamy goodness of this Amish Peanut Butter Cream Pie. A luscious peanut butter filling in a flaky pie crust topped with whipped cream and more peanut butter crumbles – a decadent treat for any occasion.
Ingredients
For the Crust:
- 1 pre-baked 9-inch pie crust
For the Filling:
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 cups whole milk
- 3 egg yolks, lightly beaten
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (for whipped topping)
Instructions
- Prepare Peanut Butter Crumbles: Mix peanut butter and 1/2 cup powdered sugar until crumbly; set aside.
- Layer Crumbles in Crust: Sprinkle two-thirds of the peanut butter crumbles into the bottom of the pie crust.
- Make Filling: Whisk together granulated sugar, cornstarch, and salt in a saucepan. Gradually add milk and cook until thickened. Temper egg yolks, then combine with the mixture. Cook until thick, then stir in butter and vanilla. Pour into crust.
- Chill: Refrigerate pie for at least 4 hours.
- Whip Cream: Beat heavy cream and powdered sugar until stiff peaks form.
- Top and Serve: Spread whipped cream over pie and sprinkle with remaining peanut butter crumbles.
Notes
- This pie is best served chilled and can be made a day in advance.
- For a chocolate twist, drizzle melted chocolate over the whipped cream.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop, No-Bake
- Cuisine: Amish
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
