Amish Peanut Butter Cream Pie

Ingredients for Amish Peanut Butter Cream Pie

Here’s what you’ll need to make this delicious pie:

For the Pie Crust:

• All-purpose flour
• Unsalted butter (cold, cut into cubes)
• Salt
• Ice water

For the Peanut Butter Cream Filling:

• Creamy peanut butter
• Granulated sugar
• Cornstarch
• Milk
• Egg yolks
• Vanilla extract
• Heavy cream (for whipping)
• Powdered sugar (for sweetening whipped cream)

These ingredients come together to create the perfect pie—a flaky, buttery crust filled with a creamy peanut butter custard that’s rich but not too heavy.

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Kitchen Equipment You’ll Need

To prepare this Amish Peanut Butter Cream Pie, gather the following kitchen equipment:

• Mixing bowls
• Whisk
• Saucepan
• Pie dish (9-inch)
• Rolling pin
• Electric mixer or hand whisk (for whipping cream)
• Plastic wrap
• Pastry blender or food processor (for the crust)

Having the right tools will ensure your pie comes together smoothly, giving you a perfect crust and a silky filling.

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Step-by-Step Directions

1. Prepare the Pie Crust:
   • In a large bowl, combine flour and salt. Cut in the cold butter using a pastry blender or food processor until the mixture resembles coarse crumbs.
   • Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together.
   • Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
   • Once chilled, roll out the dough on a floured surface and transfer to a 9-inch pie dish. Trim and crimp the edges, then blind-bake at 375°F (190°C) for 15 minutes or until golden. Let the crust cool.
2. Make the Peanut Butter Cream Filling:
   • In a saucepan, whisk together sugar and cornstarch. Slowly add the milk, whisking constantly until smooth.
   • Cook the mixture over medium heat, stirring frequently, until it thickens and starts to bubble (about 5 minutes).
   • In a separate bowl, lightly beat the egg yolks. Gradually whisk in a small amount of the hot milk mixture to temper the eggs, then pour the egg mixture back into the saucepan.
   • Cook for another 2-3 minutes, stirring constantly, until the filling is thick and creamy.
   • Remove from heat and stir in the peanut butter and vanilla extract until smooth.
   • Pour the filling into the prepared pie crust and smooth the top with a spatula. Let the pie cool to room temperature before refrigerating for at least 3 hours to set.
3. Whip the Cream:
   • In a chilled mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
   • Spread the whipped cream over the cooled peanut butter filling.
4. Serve and Enjoy:
   • Slice the pie and serve chilled. For extra flair, garnish with peanut butter crumbles or a drizzle of melted chocolate.

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Recipe Notes & Tips

• Crust Options: While a traditional pie crust is always a great option, you can also use a graham cracker crust for an extra layer of flavor and simplicity.
• Make Ahead: This pie is ideal for making ahead. The peanut butter filling needs time to set, so feel free to prepare the pie a day in advance and let it chill overnight. Just whip the cream and top it right before serving for the freshest taste.
• Peanut Butter Crumbles: For an extra touch of texture and flavor, sprinkle some peanut butter crumbles (a mix of peanut butter, powdered sugar, and butter) over the whipped cream topping.

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Storing Amish Peanut Butter Cream Pie

To store any leftovers, cover the pie tightly with plastic wrap or foil and refrigerate for up to 4 days. The filling will stay creamy, and the crust will maintain its flakiness. If you’d like to freeze the pie, wrap it well before adding the whipped cream topping, then freeze for up to 1 month. Thaw in the refrigerator overnight and top with fresh whipped cream before serving.

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