Description
This Amish Peanut Butter Cream Pie is a luscious, creamy dessert featuring a smooth peanut butter custard layered with sweet peanut butter crumbs inside a pre-baked pie crust. Topped with whipped cream, it’s a delightful treat that chills to a perfect set for a rich and satisfying pie experience.
Ingredients
Scale
Pie Base
- 1 pre-baked 9-inch pie crust
Custard Filling
- 1 cup granulated sugar, divided
- 1/2 cup peanut butter
- 3 cups whole milk, divided
- 1/2 cup cornstarch
- 3 large egg yolks
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Topping
- Whipped cream, for topping (optional)
Instructions
- Prepare Peanut Butter Crumbs: In a small bowl, combine 1/2 cup of the granulated sugar with the peanut butter. Mix thoroughly until the mixture becomes crumbly. Set aside for layering.
- Heat Milk: Pour 2 1/2 cups of whole milk into a medium saucepan and heat over medium heat until it becomes warm but not boiling. This prepares the milk for blending with the custard mixture.
- Mix Custard Ingredients: In a separate bowl, whisk together the remaining 1/2 cup of sugar, cornstarch, egg yolks, salt, and the remaining 1/2 cup of milk until the mixture is completely smooth and free of lumps.
- Cook Custard: Gradually whisk the egg yolk and cornstarch mixture into the warmed milk on the stove. Continuously stir the mixture for 5-7 minutes over medium heat until the custard thickens and becomes bubbly, indicating it is fully cooked.
- Add Flavor: Remove the custard from heat and immediately stir in the vanilla extract. Allow the custard to cool slightly at room temperature, preparing it for filling the pie crust.
- Assemble the Pie: Spread half of the peanut butter crumb mixture evenly over the bottom of the pre-baked 9-inch pie crust. Pour the warm custard filling over the crumbs, spreading it evenly with a spatula.
- Top the Pie: Sprinkle the remaining peanut butter crumbs over the custard layer, creating a crunchy topping.
- Chill: Refrigerate the assembled pie for 2 to 3 hours, allowing it to fully set and develop its rich texture.
- Serve: Optionally, garnish the pie with whipped cream before serving to add a light, creamy finish.
Notes
- Ensure milk is warm but not boiling to prevent curdling when adding egg mixture.
- Continual stirring while cooking custard prevents lumps and scorching.
- Chilling the pie well is critical for proper setting and flavor development.
- This pie is best served cold and consumed within 2 days for freshness.
- Use natural peanut butter for a richer, more authentic flavor.
