This Amish Peanut Butter Cream Pie recipe delivers a slice of pure comfort, combining the irresistible duo of creamy peanut butter and a luscious, homemade custard filling. Perfect for potlucks, family gatherings, or simply satisfying a sweet tooth, this classic pie offers an easy and rewarding baking experience that will have everyone asking for seconds.
Key Ingredients for Amish Peanut Butter Cream Pie
- For the Pie Crust:
- 1 store-bought or homemade 9-inch pie crust, pre-baked and cooled
- For the Peanut Butter Filling:
- 1 ½ cups creamy peanut butter
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container whipped topping, thawed (or 2 cups homemade whipped cream)
- 1 teaspoon vanilla extract
- For the Custard (Optional, but highly recommended for authentic flavor):
- 1 cup granulated sugar
- ⅓ cup cornstarch
- ½ teaspoon salt
- 3 cups milk (whole milk recommended for richness)
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For Topping:
- Additional whipped topping
- Crushed peanuts
- Peanut butter cups, chopped
How to Make Amish Peanut Butter Cream Pie
This Amish Peanut Butter Cream Pie recipe is surprisingly simple to prepare, yet delivers an incredibly rich and satisfying dessert. The magic lies in its smooth, creamy peanut butter filling, perfectly complemented by a tender crust. You’ll be ready to enjoy this delightful pie in approximately 30 minutes of active prep time, plus chilling time.
Step-by-Step Instructions
Prepare the Pie Crust: Ensure your 9-inch pie crust is pre-baked and completely cooled. If you’re using a homemade crust, follow your preferred recipe for blind baking and allow it to cool thoroughly on a wire rack. This prevents a soggy bottom and ensures a crisp foundation for your creamy filling.
Make the Creamy Peanut Butter Filling: In a large mixing bowl, combine the creamy peanut butter and the sweetened condensed milk. Stir well until the mixture is smooth and fully incorporates. This forms the base of your luscious filling.
Gently Fold in Whipped Topping: Add the thawed whipped topping (or homemade whipped cream) to the peanut butter mixture. Using a spatula, gently fold the whipped topping into the peanut butter mixture until just combined. Be careful not to overmix, as this can deflate the whipped topping and make the filling less airy. Stir in the vanilla extract for an extra layer of flavor.
Assemble the Pie: Spoon the peanut butter filling evenly into the cooled, pre-baked pie crust. Spread the filling smoothly to the edges using your spatula, creating a beautiful, even surface.
Chill the Pie: Cover the pie loosely with plastic wrap or foil, ensuring it doesn’t touch the surface of the filling. Refrigerate the pie for at least 4-6 hours, or preferably overnight, to allow the filling to set completely and the flavors to meld. Firming up is crucial for clean slices.
(Optional, for a richer, more traditional custard base): Prepare the Custard Filling:
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. This usually takes about 8-10 minutes.
- In a separate small bowl, lightly beat the egg yolks.
- Temper the egg yolks by gradually whisking about ½ cup of the hot milk mixture into the beaten yolks. This prevents the yolks from scrambling.
- Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture.
- Cook, stirring constantly, for another 2 minutes until thickened. Do not boil.
- Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until the butter is melted and fully incorporated.
- Pour this warm custard into your pre-baked pie crust.
(If using the custard base): Chill and Top: If you made the custard filling, spoon the peanut butter mixture on top of the slightly cooled custard filling in the pie crust, spreading it evenly. Then, chill the pie as described in step 5.
Decorate and Serve: Once the pie is fully chilled and set, generously top with additional whipped topping. Sprinkle with crushed peanuts and chopped peanut butter cups for a delightful crunch and extra peanut butter flavor. Slice and serve this delicious Amish Peanut Butter Cream Pie cold.
Why You’ll Love This Amish Peanut Butter Cream Pie
You’ll absolutely adore this Amish Peanut Butter Cream Pie for its incredibly luscious, melt-in-your-mouth creamy peanut butter filling that’s pure bliss for any peanut butter lover. Unlike store-bought pies which can often be bland or overly sweet, this homemade version allows you complete control over the quality and flavor, making it a wonderfully cost-effective indulgence that tastes infinitely better. The star of this pie is undoubtedly the rich, velvety peanut butter custard, enhanced with subtle hints of vanilla, and the optional crushed peanuts and chocolatey toppings add a delightful textural contrast that elevates every single bite.
Forget the hassle of complicated baking – this pie is wonderfully straightforward, proving that sensational desserts don’t need to be time-consuming or expensive. It’s the perfect way to impress guests or treat yourself to something truly special without breaking the bank, a delightful alternative to a more traditional chocolate cream pie. So grab your ingredients and get ready to experience a slice of homemade heaven; this Amish Peanut Butter Cream Pie is just waiting for you to make it!
Storing and Reheating Tips
Storing Leftovers:
- Refrigeration: This Amish Peanut Butter Cream Pie should always be stored in the refrigerator due to the dairy and egg content. Cover the pie loosely with plastic wrap or aluminum foil, or transfer individual slices to airtight containers.
- Freshness: Properly stored, leftover pie will remain fresh and delicious for up to 3-4 days. Extend its life by ensuring it’s well-covered to prevent it from absorbing other odors in the refrigerator.
Reheating (Not Recommended for Cream Pies):
- Best Served Cold: Cream pies like this are best enjoyed chilled. Reheating is generally not recommended as it can cause the filling to weep or become soupy and may compromise the texture of the crust. If you prefer a slightly less chilled pie, you can let it sit at room temperature for about 15-20 minutes before serving.
Freezing:
- Freezing is Not Ideal: While technically possible, freezing a cream pie is generally not recommended. The texture of the creamy filling can be significantly altered upon thawing, often becoming watery or grainy. The whipped topping may also deflate. If you must freeze it, do so before adding any whipped topping garnish. Wrap the entire pie or individual slices very tightly in plastic wrap, then in aluminum foil, and freeze for up to 1 month. Thaw slowly in the refrigerator overnight.
Final Thoughts
This Amish Peanut Butter Cream Pie is a testament to simple, wholesome ingredients creating extraordinary flavor. We encourage you to bake this delightful pie and share its creamy goodness with your loved ones; it’s truly a taste of comfort that’s hard to beat. Enjoy every sweet, peanut butter-filled bite!
Amish Peanut Butter Cream Pie
Ingredients
Equipment
Method
- Ensure your 9-inch pie crust is pre-baked and completely cooled. If you’re using a homemade crust, follow your preferred recipe for blind baking and allow it to cool thoroughly on a wire rack. This prevents a soggy bottom and ensures a crisp foundation for your creamy filling.1 9-inch pie crust
- In a large mixing bowl, combine the creamy peanut butter and the sweetened condensed milk. Stir well until the mixture is smooth and fully incorporates. This forms the base of your luscious filling.1.5 cups creamy peanut butter, 1 (14 ounce) can sweetened condensed milk
- Add the thawed whipped topping (or homemade whipped cream) to the peanut butter mixture. Using a spatula, gently fold the whipped topping into the peanut butter mixture until just combined. Be careful not to overmix, as this can deflate the whipped topping and make the filling less airy. Stir in the vanilla extract for an extra layer of flavor.1 (8 ounce) container whipped topping, 1 teaspoon vanilla extract
- Spoon the peanut butter filling evenly into the cooled, pre-baked pie crust. Spread the filling smoothly to the edges using your spatula, creating a beautiful, even surface.1 9-inch pie crust
- Cover the pie loosely with plastic wrap or foil, ensuring it doesn’t touch the surface of the filling. Refrigerate the pie for at least 4-6 hours, or preferably overnight, to allow the filling to set completely and the flavors to meld. Firming up is crucial for clean slices.
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.1 cup granulated sugar, 1/3 cup cornstarch, 1/2 teaspoon salt
- Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. This usually takes about 8-10 minutes.3 cups milk
- In a separate small bowl, lightly beat the egg yolks.4 large egg yolks
- Temper the egg yolks by gradually whisking about ½ cup of the hot milk mixture into the beaten yolks. This prevents the yolks from scrambling.4 large egg yolks
- Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook, stirring constantly, for another 2 minutes until thickened. Do not boil.4 large egg yolks
- Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until the butter is melted and fully incorporated.2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Pour this warm custard into your pre-baked pie crust.1 9-inch pie crust
- If you made the custard filling, spoon the peanut butter mixture *on top* of the slightly cooled custard filling in the pie crust, spreading it evenly. Then, chill the pie as described in step 5.1.5 cups creamy peanut butter, 1 (14 ounce) can sweetened condensed milk, 1 (8 ounce) container whipped topping, 1 teaspoon vanilla extract, 1 9-inch pie crust
- Once the pie is fully chilled and set, generously top with additional whipped topping. Sprinkle with crushed peanuts and chopped peanut butter cups for a delightful crunch and extra peanut butter flavor.1 (8 ounce) container whipped topping, crushed peanuts, peanut butter cups
- Slice and serve this delicious Amish Peanut Butter Cream Pie cold.