Amish Peanut Butter Cream Pie

Ingredients

For the Crust:

• 1 pre-baked 9-inch pie crust (store-bought or homemade)

For the Peanut Butter Crumbs:

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

For the Cream Filling:

• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 2 1/2 cups whole milk
• 3 large egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

For the Whipped Topping:

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

Instructions

1. Make Peanut Butter Crumbs:
   • In a bowl, mix the peanut butter and powdered sugar using a fork until small crumbs form. Set aside.
2. Prepare the Cream Filling:
   • In a medium saucepan, whisk together granulated sugar, cornstarch, and salt.
   • Gradually whisk in the milk until smooth.
   • In a separate bowl, whisk the egg yolks.
   • Heat the milk mixture over medium heat until it starts to thicken and bubble.
   • Slowly pour some of the hot milk mixture into the egg yolks to temper, whisking constantly.
   • Pour the egg mixture back into the saucepan and continue to cook until thick and creamy (about 3–5 minutes).
   • Remove from heat and stir in butter and vanilla.
   • Let the filling cool slightly.
3. Assemble the Pie:
   • Sprinkle half of the peanut butter crumbs over the bottom of the baked pie crust.
   • Pour the cream filling over the crumbs and smooth the top.
   • Chill the pie in the fridge for at least 4 hours (or overnight) to set.
4. Make the Whipped Topping:
   • In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
5. Finish the Pie:
   • Spread whipped topping over the chilled pie.
   • Sprinkle the remaining peanut butter crumbs on top.
6. Serve:
   • Slice and enjoy! Store leftovers in the refrigerator.

Would you like a no-bake version or printable file of this recipe too?