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Sweet Nutty Cream Pie

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.

Featured in Sweet Treats and Baked Goods.

Fatiha
Updated on Sun, 05 Jan 2025 01:25:08 GMT
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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

Try this old-fashioned Amish Peanut Butter Pie. Mix smooth vanilla pudding with sweet peanut butter bits in a flaky crust. Top it with fresh whipped cream for a dessert that tastes like home.

Why Make This Pie

Perfect for anyone who loves peanut butter. Uses stuff you already have in your kitchen. The mix of crispy crust, creamy pudding, and chunky peanut butter bits hits all the right spots. Great for family dinners or taking to parties.

What You Need

  • Pie Crust: Store-bought works fine
  • Cornstarch: Makes pudding thick
  • Sugar: Plain white sugar
  • Eggs: Fresh, large ones
  • Milk: Whole milk's best
  • Salt: Just a pinch
  • Butter: Not salted
  • Vanilla: Real, not fake
  • Flour: Regular kind
  • Powdered Sugar: For topping
  • Peanut Butter: Smooth kind
  • Heavy Cream: For whipping

How to Make It

Fix the Crust:
Roll dough thin. Put in pie pan. Poke holes with fork. Freeze 15 minutes.
Bake Crust:
Heat oven to 400°. Put paper and weights in crust. Bake 15 minutes. Take weights out, bake 10 more till golden.
Make Pudding:
Mix cornstarch, sugar, eggs. Heat milk till hot. Pour some into egg mix while stirring. Put it all back in pot. Cook till thick.
Finish Pudding:
Strain hot pudding. Add butter and vanilla. Cover top with plastic. Let it get cold.
Make Crumbles:
Mix flour, sugar, peanut butter with fork till crumbly.
Whip Cream:
Beat cold cream with sugar till fluffy.
Put It Together:
Put most crumbles in crust. Add cold pudding. Top with whipped cream. Sprinkle rest of crumbles.

Why It's So Good

Not just any pie - this one's special. Sweet pudding meets salty peanut butter crumbles. Soft and crunchy bits in every bite. No fancy stuff, just good old-fashioned taste that makes you smile.

The Perfect Bite

Each bite gives you three good things - sweet pudding, nutty crumbles, and fluffy cream. The crust stays crisp, the pudding smooth. Best part? The peanut butter bits that melt in your mouth.

Old-Time Favorite

This pie comes from Amish kitchens where simple things taste best. Made with basic stuff but tastes rich. Changed a bit over time but keeps that homemade goodness. Takes you back to Sunday dinners at grandma's.

Make It Perfect

Make pudding early - tastes better next day. Keep stirring while it cooks or it gets lumpy. Use cold cream for better whipping. Fresh crust makes it special. Take time with each step - rushing shows in taste.

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

Keep It Fresh

Put it in the fridge without cover. Stays good three days but crust gets soft after two. Don't freeze it - ruins the cream. Best eaten fresh when crust is still crisp.

Quick Fixes

Pudding too thick? Add drops of milk. Too thin? Cook longer. Crumbles dry? Add bits more peanut butter. Want it sweeter? Put extra sugar in whipped cream. Crust getting soft? Serve it sooner.

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