Step-by-Step Instructions
1. Bake the Crust
If you haven’t already, bake your pie crust according to package or homemade instructions until golden. Cool completely.
2. Make the Peanut Butter Custard
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In a saucepan, whisk sugar, flour, and salt.
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Gradually whisk in milk, then cook over medium heat, stirring constantly, until thick and gently bubbling.
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Temper the egg yolks: whisk some hot mixture into the yolks, then pour back into the pan. Cook 2–3 minutes more.
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Remove from heat; stir in peanut butter, butter, and vanilla until smooth.
3. Assemble
Pour warm custard into cooled crust and smooth the top. Cool 30 minutes at room temperature, then refrigerate at least 3 hours.
4. Whip the Cream
Beat heavy cream on high until soft peaks form. Add powdered sugar; beat until stiff peaks form.
5. Garnish & Serve
Spread whipped cream over chilled pie. Top with peanuts or chocolate shavings if desired. Slice and enjoy cold.
Tips for the Best Pie
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Use creamy peanut butter — natural varieties can cause separation.
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Don’t skip the chill time — it’s key for a firm slice.
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Make ahead — the pie can be prepared a day in advance.
Storage
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Refrigerate covered for up to 4 days.
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Freeze (without whipped cream) for up to 1 month; thaw overnight in the fridge before topping and serving.
FAQ
Can I use crunchy peanut butter?
Yes! It will add a pleasant texture to the custard.
Can I make it lighter?
You can use 2% milk and light whipped topping, but it will slightly alter the creaminess.
What if I don’t have a pre-baked crust?
You can bake one from scratch — just ensure it’s completely cooled before filling.
Final Thoughts
This Amish Peanut Butter Cream Pie is the kind of dessert that makes people linger around the table, forks in hand, hoping for another slice. It’s simple, satisfying, and perfect for when you want to spoil your guests — or yourself!
