Amish Peanut Butter Pie Recipe
Amish peanut butter cream pie is one of the best pies you will ever eat. It is amazing!!
This delicious Amish peanut butter pie starts with a regular baked pie crust filled with a smooth and creamy home-cooked pudding, peanut butter crumbles, and topped with whipped cream. It equals perfection, and it is a favorite at our house.
Authentic Amish peanut butter pie
Have I ever told you how much I love pie? I’m sure that I have. But I just love pie!! And I wish I could eat it every day without gaining weight. There are so many delicious kinds of pie that I have a hard time picking a favorite. But I do believe that cream pies (Amish peanut butter pie is one of them) are some of my favorites.
This is a basic cream pie filling recipe. Meaning that you can make different flavors of cream pie with this recipe. Whenever I make cream pie filling, I make several batches. Then I divide the pudding and make different kinds of pies. Today I made three batches of pudding. I baked three pie crusts. So I will make one peanut butter cream pie, one coconut, and one banana. My family loves all three kinds of cream pie, although the peanut butter pie is always gone first.
Bake the crust for your Old Fashioned Peanut Butter Pie
This Pennsylvania Dutch Peanut Butter Pie is easy to make. I know that if you’re not used to cooking and baking very much, it can feel intimidating to make a pie, and you might think it’s just easier to buy them. But believe me when I tell you that a store-bought pie (unless you buy it freshly made from a bakery) will never taste as good as homemade. And honestly, you may be surprised at how easy it actually is to make a pie.
I never bought pie crusts, so I’m not really sure how they compare with homemade. But if you are short on time, or don’t feel up to making it, go ahead and buy a ready-made crust. It will need to be pre-baked for your peanut butter cream pie.
If you don’t know how to pre-bake a pie crust, you can find some tips here. Although I have never used weights to bake my pie crust. I roll out my crust and prick it with a fork, then I set another smaller pie pan inside the crust and bake it on the bottom rack at 425 degrees for ten minutes. Remove the extra pie dish and continue baking until it’s lightly browned.
Basic Cream Pie Filling – Amish Peanut Butter Pie from scratch
Heat the milk in a heavy-bottomed saucepan (if you don’t have a heavy-bottomed pan you will just have to keep stirring it more often so it doesn’t burn). Mix sugar, salt, flour, and cornstarch. Add the egg yolks and whisk to combine. Add 1/2 cup of the warm milk and whisk until creamy.
The milk will begin to rise when it comes to the boiling point, so you will need to keep your eye on it. You can wait to add the cornstarch mixture until the milk begins to rise, or you can add it once you think the milk is hot. But you will have to stir the mixture continuously after adding the cornstarch. I don’t like standing at the stove stirring a pot that never boils :). So I wait till I see the milk begin to rise, then I slowly pour the cornstarch mixture into the milk, whisking vigorously. You want the mixture to come to a boil, but if you have an electric stove you know that the burner stays hot for a while. So I turn the burner off as soon as the milk rises. Whisk the mixture until thickened and creamy.
Remove from the heat and whisk in the butter and vanilla. Cool. To avoid having the skin form on the top, you can lay a piece of plastic wrap over the top of the pudding. Chill completely before assembling the pie.
Mix the peanut butter and powdered sugar until crumbly. Put about 3/4 of the crumbles into the bottom of the crust. Fill with the pudding. Top with whipped cream and the remaining crumbles.
Can I eat like the Amish every day?
You may have figured out by now that the Amish eat a lot of delicious and rich food. Their diet contains a lot of carbs, and many of them eat a lot of sweets. But have you ever noticed that there are not a lot of overweight Amish people? You will occasionally see an overweight Amish person, but most of them work hard all day long, from dawn till dusk and then some. They do not have a lot of idle time to sit around, therefore they burn more calories than some of us who spend hours watching TV or hanging out on our computer or phone.
So if you cook too many Amish meals and eat their high-carb foods, you may have to do a few extra workouts :).
More Pie Recipes you may want to try…
The Amish eat lots of pies, and they are all amazing! I have linked a few other Amish pie recipes here for you, along with my flaky pie crust recipe.
An affiliate link…
Amish Peanut Butter Cream Pie Recipe
- 3 c. hot milk
- 3 large egg yolks, beaten
- 1/2 c. sugar
- 3 Tbs. cornstarch
- 2 scant Tbs. all-purpose flour
- 1/2 tsp. salt
- 2 Tbs. butter
- 1 Tbs. vanilla extract
Peanut Butter Crumbs
- 1/3 c. creamy peanut butter
- 3/4 c. powdered sugar
- 3/4 c. whipping cream
- 1 Tbs. sugar
- 1 tsp. vanilla
1 – 9" baked pie crust
To make the pudding:
- Heat the milk in a heavy-bottom saucepan over medium-high heat. You may need to stir it occasionally to keep it from burning.
- Stir together the cornstarch, flour, sugar, and salt. Whisk in the egg yolks. Add 1/2 cup of the hot milk to make it creamy.
- When the milk reaches the boiling point, it will begin to rise. So you need to keep your eye on it. As it begins to rise, turn off the burner (if you have an electric stove) and pour in the egg mixture. Whisk until it is creamy and thickened.
- Remove from the heat and add butter and vanilla. Whisk until the butter is melted and mixed.
- Chill. If you don't want the skin to form on the top, you will need to place a piece of plastic wrap on top of the pudding.
Peanut Butter Crumbs:
- Using a fork, mix powdered sugar and peanut butter until you have small crumbles.
- Place cream, sugar, and vanilla in a mixing bowl and beat until it is thick and creamy.
To assemble the pie:
- Place about 3/4 of the peanut butter crumbles into the bottom of the pie crust. Fill the pie shell with the cold pudding. Spread the whipped cream over the pudding, and sprinkle the remaining crumbs on the top.
- Store the pie in the refrigerator, and eat it within a couple of days.