Amish Peanut Butter Cream Pie

Ingredients

• 1 prepared pie crust (baked and cooled)
• 1 cup powdered sugar
• 1/2 cup creamy peanut butter
• 1 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 1/2 cups whole milk
• 3 egg yolks, lightly beaten
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Whipped cream, for topping (optional)

Instructions

1. Make Peanut Butter Crumbles:
   In a medium bowl, mix the powdered sugar and creamy peanut butter together with a fork until crumbly. Sprinkle half of these crumbles into the bottom of the baked pie crust. Set the remaining aside.
2. Make the Filling:
   In a medium saucepan, whisk together the granulated sugar, flour, and salt. Gradually whisk in the milk until smooth.
3. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Cook for 1–2 minutes more, then remove from heat.
4. Slowly pour a small amount of the hot mixture into the beaten egg yolks while whisking to temper the eggs. Then pour the egg yolk mixture back into the pan, whisking constantly. Return to medium heat and cook for another 2 minutes, stirring constantly, until thick and smooth.
5. Remove from heat and stir in the butter and vanilla extract until fully melted and incorporated.
6. Assemble the Pie:
   Pour the warm custard filling over the peanut butter crumbles in the pie crust. Sprinkle the remaining peanut butter crumbles evenly over the top.
7. Let the pie cool to room temperature, then refrigerate for at least 3–4 hours, or until fully set.
8. Before serving, top with whipped cream if desired.

If you’d like, I can help you tweak it for variations, like adding chocolate or using graham cracker crust. Just let me know!