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Amish Peanut Butter Pie

Featured in Sweet Treats and Baked Goods.

Blend smooth peanut butter with cream cheese until fluffy. Mix in powdered sugar and vanilla. Pour into graham crust, chill till firm. Top with fresh whipped cream and crushed nuts just before serving. Tastes like fancy bakery pie but takes just an hour to make.

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Fatiha
Updated on Fri, 02 May 2025 12:23:05 GMT
A slice of creamy pie topped with whipped cream and crumbled cookie bits, sitting on a white plate with more pie in the background. Pin it
A slice of creamy pie topped with whipped cream and crumbled cookie bits, sitting on a white plate with more pie in the background. | zestplate.com

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.

A creamy pie topped with whipped cream and crumbled cookies, with a slice removed to reveal its filling. Pin it
A creamy pie topped with whipped cream and crumbled cookies, with a slice removed to reveal its filling. | zestplate.com

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.

Amish Peanut Butter Pie

Quick sweet nut pie.

Prep Time
60 Minutes
Cook Time
30 Minutes
Total Time
90 Minutes
By: Fatiha

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 1 disc sweet pie crust (for the crust).
02 ¼ cup cornstarch.
03 ½ cup granulated sugar.
04 2 large eggs.
05 2 cups whole milk.
06 ¼ teaspoon kosher salt.
07 ¼ cup unsalted butter, cut into tablespoon pieces.
08 1 teaspoon vanilla paste or extract.
09 ½ cup all-purpose flour.
10 1 ½ cups powdered sugar.
11 1 cup peanut butter.
12 1 cup heavy whipping cream.
13 ¼ cup powdered sugar.
14 2 teaspoons vanilla paste or extract.

Instructions

Step 01

Lightly flour a work surface and rolling pin, then roll out the dough until it's ⅛" thick, turning the pastry a quarter turn every few rolls, and dust with additional flour as needed.

Step 02

Carefully place the pie dough into the 9" pie plate and crimp the edges as desired. Freeze the crust for 15 minutes.

Step 03

Preheat the oven to 400°F (205°C). Remove the dough from the freezer and dock it thoroughly with a fork.

Step 04

Crumble a piece of parchment paper and place it in the crust, filling completely with pie weights or dried rice/beans. Bake for 15 minutes.

Step 05

Remove the pie weights and bake further for 10-15 minutes until the crust is golden and dry. Let cool.

Step 06

For the filling, whisk together cornstarch and sugar in a medium bowl, then add eggs and whisk until smooth.

Step 07

Prepare a large bowl with a fine mesh strainer to use after cooking the pastry cream.

Step 08

In a saucepan, heat milk and salt over medium-high heat until just before boiling. Stir occasionally to prevent burning.

Step 09

Temper the eggs by adding ⅓ of the hot milk into the egg mixture while whisking constantly.

Step 10

Pour the tempered egg mixture back into the saucepan and cook over medium-high heat, whisking until thickened and beginning to boil. Boil for 30 seconds, then strain through the sieve.

Step 11

Cool the pastry cream to 140°F, then whisk in butter, piece by piece, until fully incorporated. Stir in vanilla extract.

Step 12

Cover the cream with plastic wrap and refrigerate for at least 3 hours.

Step 13

To make peanut butter crumbles, microwave flour until it reaches 160°F, then sift and mix with powdered sugar.

Step 14

Add peanut butter to the flour mixture, mashing with a fork until crumbles form.

Step 15

For whipped cream, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

Step 16

To assemble, sprinkle ¾ of the peanut butter crumbles into the pie crust.

Step 17

Pour the chilled vanilla cream over the crumbles, smoothing to the edges.

Step 18

Spread whipped cream over the vanilla cream layer and top with remaining crumbles.

Notes

  1. Store the pie uncovered in the refrigerator for up to three days. Note that the crust may become slightly chewy and the whipped cream might begin to weep after the second day.
  2. This pie should not be frozen as it can affect the texture and flavor.
  3. Consider preparing the pudding up to three days in advance and baking the pie crust one day in advance for better time management.
  4. Freshly baked pie crust results in the best taste when the pie is consumed the same day.

Tools You'll Need

  • 9" pie plate.
  • Fine mesh sieve.
  • Whisk.
  • Digital kitchen thermometer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten.
  • Dairy.
  • Eggs.
  • Peanuts.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 511
  • Total Fat: 32 g
  • Total Carbohydrate: 49 g
  • Protein: 10 g