Amish Peanut Butter Dream Pie (Printable)

Creamy peanut butter filling with whipped cream and crunchy crumbs in a crisp shell, offering nostalgic Amish comfort.

# What You'll Need:

→ Crust

01 - 1 9-inch prepared pie crust, baked and cooled

→ Peanut Butter Crumbs

02 - 3/4 cup creamy peanut butter
03 - 1 cup powdered sugar

→ Filling

04 - 2/3 cup granulated sugar
05 - 1/3 cup all-purpose flour
06 - 1/4 teaspoon salt
07 - 2 cups whole milk
08 - 3 large egg yolks
09 - 1 teaspoon pure vanilla extract
10 - 2 tablespoons unsalted butter

→ Topping

11 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon vanilla extract

# How To Cook:

01 - Mix creamy peanut butter and powdered sugar in a medium bowl using a fork until crumbly texture forms. Set aside for later use.
02 - Spread half of the prepared peanut butter crumbs evenly across the bottom of the baked and cooled pie crust.
03 - Whisk together granulated sugar, all-purpose flour, and salt in a saucepan until well blended.
04 - Gradually whisk whole milk into the dry mixture, stirring continuously until smooth and no lumps remain.
05 - Place saucepan over medium heat. Cook while whisking constantly until mixture thickens and begins to boil, approximately 4-5 minutes.
06 - Whisk egg yolks in a separate bowl. Gradually pour small amount of hot milk mixture into yolks while whisking to temper eggs.
07 - Return tempered egg mixture to saucepan, whisking constantly. Cook for 2 additional minutes until filling becomes thick and glossy.
08 - Remove from heat. Stir in unsalted butter and vanilla extract until completely smooth and incorporated.
09 - Pour hot filling over peanut butter crumbs in pie shell. Let cool for 15 minutes at room temperature.
10 - Refrigerate pie for minimum 2 hours until filling is completely set and firm.
11 - Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form using electric mixer.
12 - Spread whipped cream over chilled pie surface. Sprinkle remaining peanut butter crumbs on top before serving.

# Expert Suggestions:

01 -
  • The texture alone will win you over—creamy custard meets crumbly peanut butter goodness in every bite
  • It comes together faster than most pies but tastes like you spent all day making it
02 -
  • Tempering the eggs properly is non-negotiable—dump them in hot liquid and you'll end up with scrambled egg pieces in your custard
  • The custard needs those full 2 hours in the fridge to set completely, or you'll have a sad, runny pie when you cut into it
03 -
  • Room temperature ingredients mix more smoothly and help prevent lumps in your custard
  • If your custard seems too thick, it's probably perfect—it'll loosen up slightly as it cools

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