Amish Peanut Butter Cream Pie Recipe
Amish Peanut Butter Cream Pie is made with a regular pie crust, smooth and creamy home-cooked pudding, peanut butter crumbles, and topped off with whipped cream. Very delicious!
- 3 c. hot milk
- 3 large egg yolks, beaten
- 1/2 c. sugar
- 4 Tbs. cornstarch
- 2 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
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.
3 c. hot milk
Stir together the cornstarch, flour, sugar, and salt. Whisk in the egg yolks. Add about 1/2 cup of the hot milk to make it creamy.
1/2 c. sugar, 4 Tbs. cornstarch, 2 Tbs. all-purpose flour, 1/2 tsp. salt, 3 large egg yolks, beaten
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.
2 Tbs. butter, 1 Tbs. vanilla extract
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.
1/3 c. creamy peanut butter, 3/4 c. powdered sugar
Place cream, sugar, and vanilla in a mixing bowl and beat until it is thick and creamy.
3/4 c. whipping cream, 1 Tbs. sugar, 1 tsp. vanilla
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.
If you prefer, you can use Cool Whip instead of whipped cream. Or you can beat the egg whites and use them for meringue on the top.
My daughter is on a gluten-free diet, so I made her a gluten-free crust, and I wanted the pudding to be gluten-free. So I substituted the flour and used clear jel instead. But you could also just use more cornstarch instead of flour.
You can use this pudding recipe to make coconut or banana cream pie as well.
* Nutrition facts are approximate.
Serving: 1sliceCalories: 398kcalCarbohydrates: 50gProtein: 7gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 114mgSodium: 244mgPotassium: 219mgFiber: 1gSugar: 44gVitamin A: 596IUVitamin C: 1mgCalcium: 135mgIron: 1mg