Description
This Amish Peanut Butter Cream Pie is a rich, creamy dessert featuring a smooth peanut butter custard layered with crumbly peanut butter sugar topping in a pre-baked pie crust. The pie is chilled to perfection and served with whipped cream, making it a delightful and indulgent treat for peanut butter lovers.
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
- 1/2 cup cornstarch
- 3 large egg yolks
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Topping
- Whipped cream, for topping
Instructions
- Make peanut butter crumbs: In a small bowl, combine 1/2 cup of the sugar with the peanut butter. Mix until crumbly and set aside to use as a topping and base layer.
- Warm the milk: Heat 2 1/2 cups of milk in a medium saucepan over medium heat until warm but not boiling, preparing for the custard base.
- Mix custard ingredients: In a separate bowl, whisk together the remaining 1/2 cup sugar, cornstarch, egg yolks, salt, and the remaining 1/2 cup milk until smooth, creating the custard mixture.
- Cook custard: Gradually add the egg mixture to the warmed milk while whisking continuously. Cook over medium heat for 5-7 minutes, stirring frequently until the custard thickens and becomes bubbly.
- Finish custard: Remove the saucepan from heat and stir in the vanilla extract. Allow the custard to cool slightly before assembling the pie.
- Assemble the pie: Sprinkle half of the peanut butter crumbs over the bottom of the pre-baked pie crust. Pour the warm custard evenly over the crumbs.
- Add topping and chill: Sprinkle the remaining peanut butter crumbs on top of the custard layer. Refrigerate the pie for 2-3 hours or until fully set and chilled.
- Serve: Top the chilled pie with whipped cream if desired, slice, and serve.
Notes
- Ensure milk is warmed but not boiling to prevent curdling when mixing with eggs.
- Use a whisk continuously while cooking the custard to avoid lumps and achieve a smooth texture.
- Refrigerate the pie long enough to fully set the custard for best results.
- Whipped cream topping is optional but adds a light, airy contrast to the rich pie.
- This pie is best served chilled and consumed within 2 days for optimal freshness.
