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Amish Peanut Butter Cream Pie

Amish Peanut Butter Cream Pie

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.
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Prep Time 30 minutes
Active Prep Time 30 minutes
Total Time 4 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pie Crust
  • 1 9-inch pie crust store-bought or homemade, pre-baked and cooled
For the Peanut Butter Filling
  • 1.5 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
  • 1/3 cup cornstarch
  • 1/2 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
  • whipped topping additional
  • crushed peanuts
  • peanut butter cups chopped

Equipment

  • 9-inch pie crust
  • Large mixing bowl
  • Spatula
  • Wire rack
  • Medium saucepan
  • Whisk
  • Small Bowl

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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.
  6. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
    1 cup granulated sugar, 1/3 cup cornstarch, 1/2 teaspoon salt
  7. 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
  8. In a separate small bowl, lightly beat the egg yolks.
    4 large egg yolks
  9. 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
  10. 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
  11. 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
  12. Pour this warm custard into your pre-baked pie crust.
    1 9-inch pie crust
  13. 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
  14. 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
  15. Slice and serve this delicious Amish Peanut Butter Cream Pie cold.

Notes

Store leftovers in the refrigerator for up to 3-4 days. Reheating is not recommended. Freezing is also not ideal for cream pies.
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