Description
This Amish Peanut Butter Cream Pie is a rich and creamy dessert featuring a smooth peanut butter layer with a luscious custard filling, all nestled in a pre-baked crust. Topped with whipped cream and crunchy peanut butter crumbles or crushed peanuts, this no-bake pie is perfect for anyone craving a nostalgic, old-fashioned treat.
Ingredients
Scale
Pie Crust
- 1 pre-baked 9-inch pie crust
Peanut Butter Mixture
- ½ cup creamy peanut butter
- ¾ cup powdered sugar
Custard Filling
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 cups whole milk
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for whipped topping)
Garnish (Optional)
- Crushed peanuts or extra peanut butter crumbles
Instructions
- Prepare Peanut Butter Base: In a medium bowl, combine the creamy peanut butter and ¾ cup powdered sugar until the mixture becomes crumbly. Sprinkle half of this peanut butter mixture evenly over the bottom of the pre-baked pie crust. Set the remaining mixture aside for later use.
- Make Custard Filling: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually add the whole milk while whisking continuously to prevent lumps. Place the saucepan over medium heat, stirring constantly until the mixture thickens and starts to bubble.
- Temper Egg Yolks: In a separate bowl, whisk the egg yolks until smooth. Slowly add a few spoonfuls of the hot milk mixture into the egg yolks, whisking constantly to temper them and avoid curdling. Pour the tempered yolk mixture back into the saucepan, whisking continuously.
- Cook Custard Further: Continue cooking the custard for an additional 2 minutes while stirring to ensure it thickens properly. Remove the pan from heat, then stir in the unsalted butter and vanilla extract until fully blended and smooth.
- Assemble Pie: Pour the warm custard carefully over the peanut butter crumble layer in the pie crust. Allow the pie to cool slightly at room temperature, then cover and refrigerate for at least 4 hours or until the filling is fully set.
- Prepare Whipped Cream: In a chilled bowl, whip the heavy cream together with 2 tablespoons powdered sugar until stiff peaks form, indicating the cream holds its shape firmly.
- Finish and Garnish: Spread the whipped cream evenly over the chilled pie. Sprinkle the remaining peanut butter crumble mixture or crushed peanuts on top as a garnish. Serve chilled for best flavor and texture.
Notes
- For optimum flavor and texture, prepare the pie a day before serving to allow it to fully set in the refrigerator.
- If preferred, substitute the pre-baked crust with a graham cracker crust for a different texture and flavor profile.
- For an extra crunch and flavor contrast, use crunchy peanut butter instead of creamy peanut butter in the recipe.
