
Indulge in this country-style Amish Peanut Butter Pie. Combine creamy vanilla custard with crunchy peanut butter crumbles inside a buttery crust. Add a dollop of homemade whipped cream for a dessert that brings back childhood memories.
Why This Pie Stands Out
It's a dream come true for peanut butter fans. You've probably got all the ingredients already. The combo of buttery shell, silky custard, and nutty chunks creates an amazing texture adventure. It's a winner at family gatherings or neighborhood potlucks.
Your Ingredients List
- Pie Crust: Grab one from the store if needed
- Cornstarch: For thickening the filling
- Sugar: Regular granulated works best
- Eggs: Go for large size
- Milk: Full-fat gives richest results
- Salt: Just a tiny amount
- Butter: Unsalted variety
- Vanilla: Pure extract tastes better
- Flour: All-purpose does the job
- Powdered Sugar: To finish things off
- Peanut Butter: Creamy style preferred
- Heavy Cream: For the fluffy topping
How To Make Amish Peanut Butter Pie
- Prepare Your Shell:
- Flatten dough and transfer to pie dish. Prick bottom with fork tines. Let rest in freezer for 15 minutes.
- Get Baking:
- Warm oven to 400°. Line shell with parchment and baking weights. Cook for 15 minutes, then remove weights and continue baking another 10 minutes until nicely browned.
- Create Your Filling:
- Stir together cornstarch, sugar and eggs. Warm milk until steaming. Slowly pour some hot milk into egg mixture while constantly stirring. Return everything to the pot. Cook until mixture thickens.
- Cool Your Pudding:
- Push hot mixture through strainer. Stir in butter and vanilla. Place plastic wrap directly on surface. Chill completely.
- Mix Up Crumbles:
- Work flour, sugar and peanut butter together using a fork until small chunks form.
- Make Topping:
- Whip refrigerated cream with sugar until soft peaks form.
- Assemble Everything:
- Scatter most of your crumbles into the baked shell. Pour cooled pudding over top. Add whipped cream layer. Scatter remaining crumbles on top.
What Makes It Special
This isn't your average dessert - it's truly something else. The sugary pudding perfectly balances the slightly salty peanut butter bits. You'll love how the textures play together. It's down-home cooking that brings pure happiness with each forkful.
Taste Experience
Every mouthful delivers a triple treat - velvety pudding, nutty chunks, and airy cream. The bottom stays crisp while the filling stays smooth. And those little peanut butter nuggets that slowly dissolve? That's the magic moment.
Classic Heritage
This treat comes straight from Amish country where simplicity equals flavor. It uses everyday ingredients but tastes absolutely divine. The recipe's evolved slightly but keeps its authentic charm. One bite will transport you to family suppers from years gone by.
Tips For Success
Get the pudding done a day ahead for deeper flavor. Don't stop stirring while it cooks or you'll end up with lumps. Your cream should be ice-cold before whipping. Try making your own crust for extra points. Be patient with every step - rushing won't do this pie justice.

Storage Advice
Store in your refrigerator uncovered. It'll stay tasty for three days, though the crust starts softening after two. Don't try freezing or you'll ruin the topping. It's at its best when freshly made and the crust still has that nice snap.
Troubleshooting
Pudding too stiff? Add a splash of milk. Too runny? Let it cook a bit more. Crumbles too dry? Mix in a touch more peanut butter. Need more sweetness? Add extra sugar to your cream. Crust getting soggy? Better eat it soon!
Frequently Asked Questions
- → Scared of soggy bottom?
Poke holes in raw crust. Put beans on top to bake. Let it cool good first. Brush with egg white. Some folks bake it twice.
- → Want to start early?
Make cream few days ahead. Bake shell day before. Keep stuff cold and covered. Mix up quick when needed. Cream fresh is best though.
- → Cream falling flat?
Start with cold stuff. Don't beat too long. Watch it close. Stiff peaks just right. Metal bowl helps lots.
- → How long it keeps?
Three days in cold box. First day's best though. Cover it real good. No strong smells near it. Let it warm bit before eating.
- → Need quick crust?
Store crust works fine. Graham ones taste good. Cookie crust nice too. Just pick one you trust. Watch date on box.
- → Getting too sweet?
Less sugar in cream. Use plain peanut butter. Skip sweet toppings. Salt helps cut sweet. Some nuts on top help.
- → Want it prettier?
Swirl top cream nice. Save some nuts for show. Maybe choc chips round edge. Dust top with sugar. Fresh cream looks best.
- → Taking it places?
Keep it real cold. Box it up good. Don't stack stuff on it. Take extra cream maybe. Watch bumps in car.
- → Filling too soft?
Cook cream bit longer. Let cool complete. Might need more thick stuff. Cold helps set it. Don't rush the chill.
- → Need it faster?
Buy ready crust. Use cool whip maybe. Mix filling quick. Skip fancy tops. Still tastes good plain.
- → Nuts not mixing right?
Chop em smaller. Mix in stages. Don't dump all at once. Room temp works best. Keep some whole for top.
- → Want more nut taste?
Use extra crunchy kind. Mix nuts in layers. Top with more nuts. Try different nut butter. Even add nut extract.
Conclusion
Love this? Try nut cheesecake next. Or bake sweet nut bread. Both got that same cozy taste.