Description
A rich and creamy Amish peanut butter cream pie with a buttery crust, smooth peanut butter filling, and whipped topping, finished with a peanut butter crumb topping.
Ingredients
- 1 pre-baked 9-inch pie crust
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 cups whole milk
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped (or whipped topping)
Instructions
- In a bowl, combine peanut butter and powdered sugar. Mix until crumbly and sprinkle half of the mixture into the bottom of the pre-baked pie crust.
- In a saucepan, whisk together granulated sugar, cornstarch, and salt. Slowly add milk, whisking until smooth.
- Cook over medium heat until mixture thickens and begins to bubble.
- Temper egg yolks by whisking some of the hot mixture into them, then return yolks to saucepan. Cook 2 more minutes, stirring constantly.
- Remove from heat and stir in butter and vanilla extract.
- Pour hot custard filling into prepared pie crust over peanut butter crumbs. Cool to room temperature, then refrigerate for at least 4 hours until set.
- Top with whipped cream and sprinkle remaining peanut butter crumb mixture on top before serving.
Notes
- Best served chilled for clean slices.
- You can use a graham cracker crust instead of a traditional pie crust.
- For extra peanut butter flavor, drizzle with melted peanut butter before serving.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Stovetop + No-Bake Assembly
- Cuisine: Amish