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Amish Peanut Butter Cream Pie
A rich, old-fashioned peanut butter pie with silky homemade custard, a crunchy peanut-butter-cookie crust, and fluffy whipped cream.
Ingredients
For the crust
1½ cups crushed peanut butter cookies
5 tablespoons unsalted butter, melted
For the peanut butter filling
1½ cups whole milk
½ cup creamy peanut butter
¾ cup granulated sugar
3 large egg yolks
3 tablespoons cornstarch
1 tablespoon unsalted butter
1 teaspoon vanilla extract
Pinch of salt
For the topping
1 cup cold heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
½ cup crushed peanut butter cookies or chopped peanuts
Instructions
Make the crust: Combine the crushed cookies with melted butter. Press firmly into a 9-inch pie dish. Chill for 20–30 minutes. For a firmer crust, bake at 350°F (175°C) for 8–10 minutes, then cool completely.
Prepare the custard: Whisk the egg yolks, sugar, cornstarch, and about ½ cup of the milk until smooth.
Heat the remaining milk in a saucepan over medium heat until steaming but not boiling.
Slowly whisk some hot milk into the egg mixture to temper it. Pour everything back into the saucepan.
Cook over medium-low heat, whisking constantly, until thick and creamy, about 4–6 minutes.
Remove from the heat and immediately whisk in the peanut butter, butter, vanilla, and salt until completely smooth.
Pour the warm filling into the prepared crust. Cover the surface with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie and generously sprinkle with crushed peanut butter cookies or chopped peanuts.
Slice cold and serve.
Servings: 8 | Prep: 25 minutes | Chill: 4 hours+
Tip: For an extra Amish-style touch, sprinkle a mixture of peanut butter cookie crumbs and finely chopped roasted peanuts between the custard and whipped cream.
