Amish Peanut Butter Cream Pie

INGREDENT

For the peanut butter crumbles:

• 1/2 cup peanut butter (creamy)
• 1/2 cup powdered sugar

For the pie filling:

• 1 pre-baked 9-inch pie crust (homemade or store-bought)
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 tsp salt
• 3 cups whole milk
• 4 large egg yolks (lightly beaten)
• 2 tbsp unsalted butter
• 2 tsp vanilla extract

For the whipped cream topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Make the peanut butter crumbles:
   • In a bowl, use a fork to mix 1/2 cup peanut butter and 1/2 cup powdered sugar until crumbly.
   • Set aside.
2. Prepare the pie filling:
   • In a medium saucepan, whisk together sugar, cornstarch, and salt.
   • Gradually whisk in the milk.
   • Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
   • Once thickened, temper the egg yolks by slowly whisking about 1/2 cup of the hot mixture into the yolks.
   • Then slowly whisk the egg mixture back into the saucepan.
   • Cook for 1-2 more minutes, stirring constantly.
   • Remove from heat and stir in butter and vanilla extract.
   • Let the pudding cool slightly.
3. Assemble the pie:
   • Sprinkle about half of the peanut butter crumbles over the bottom of the cooled pie crust.
   • Pour the pudding filling on top and smooth it out.
   • Let chill in the refrigerator for at least 4 hours or until fully set.
4. Make the whipped cream:
   • In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
   • Spread the whipped cream over the chilled pie.
5. Top and serve:
   • Sprinkle the remaining peanut butter crumbles on top.
   • Slice and enjoy!

Let me know if you’d like a no-bake version or one with chocolate topping!