Amish Peanut Butter Pie (Print Version)
# 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:
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.
02 -
Carefully place the pie dough into the 9" pie plate and crimp the edges as desired. Freeze the crust for 15 minutes.
03 -
Preheat the oven to 400°F (205°C). Remove the dough from the freezer and dock it thoroughly with a fork.
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.
05 -
Remove the pie weights and bake further for 10-15 minutes until the crust is golden and dry. Let cool.
06 -
For the filling, whisk together cornstarch and sugar in a medium bowl, then add eggs and whisk until smooth.
07 -
Prepare a large bowl with a fine mesh strainer to use after cooking the pastry cream.
08 -
In a saucepan, heat milk and salt over medium-high heat until just before boiling. Stir occasionally to prevent burning.
09 -
Temper the eggs by adding ⅓ of the hot milk into the egg mixture while whisking constantly.
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.
11 -
Cool the pastry cream to 140°F, then whisk in butter, piece by piece, until fully incorporated. Stir in vanilla extract.
12 -
Cover the cream with plastic wrap and refrigerate for at least 3 hours.
13 -
To make peanut butter crumbles, microwave flour until it reaches 160°F, then sift and mix with powdered sugar.
14 -
Add peanut butter to the flour mixture, mashing with a fork until crumbles form.
15 -
For whipped cream, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
16 -
To assemble, sprinkle ¾ of the peanut butter crumbles into the pie crust.
17 -
Pour the chilled vanilla cream over the crumbles, smoothing to the edges.
18 -
Spread whipped cream over the vanilla cream layer and top with remaining crumbles.
# Notes:
01 -
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.
02 -
This pie should not be frozen as it can affect the texture and flavor.
03 -
Consider preparing the pudding up to three days in advance and baking the pie crust one day in advance for better time management.
04 -
Freshly baked pie crust results in the best taste when the pie is consumed the same day.