Amish Peanut Butter Cream Pie recipe

Ingredients

• 1 (9-inch) baked pie crust (homemade or store-bought)
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups whole milk
• 3 large egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• Whipped cream for topping

Instructions

1. Prepare the crust: Bake your pie crust according to package or recipe instructions. Let it cool completely.
2. Make peanut butter crumbs: In a bowl, mix peanut butter and powdered sugar with a fork until crumbly. Sprinkle about 2/3 of this mixture over the cooled pie crust. Reserve the rest for topping.
3. Cook custard filling: In a saucepan, whisk together granulated sugar, cornstarch, and salt. Slowly add milk, whisking until smooth.
4. Temper egg yolks: In a small bowl, whisk egg yolks. Gradually add a little of the hot milk mixture to the yolks to warm them, then pour yolks back into the saucepan. Cook over medium heat, stirring constantly, until thick and bubbling.
5. Finish the custard: Remove from heat. Stir in butter and vanilla. Pour custard over the peanut butter crumbs in the crust.
6. Chill: Let the pie cool to room temperature, then refrigerate at least 3–4 hours or until firm.
7. Top & serve: Before serving, top with whipped cream and sprinkle the remaining peanut butter crumbs on top. Slice and enjoy!

Would you like me to make this a no-bake version too? (Amish kitchens often do both styles.)