Amish Peanut Butter Cream Pie
Ingredients
For the Crust:
1 pre-baked 9-inch pie crust (homemade or store-bought)
For the Peanut Butter Crumble:
1/2 cup (100g) peanut butter
1 cup (200g) powdered sugar
For the Cream Filling:
2 cups (480ml) whole milk
1/2 cup (100g) granulated sugar
1/4 cup (30g) cornstarch
1/4 teaspoon salt
3 large egg yolks
1 teaspoon vanilla extract
For the Topping:
1 cup (240ml) heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Instructions
Prepare the Peanut Butter Crumble:
In a bowl, combine the peanut butter and powdered sugar using a fork. Mix until crumbly and sandy in texture. Set aside.
Make the Cream Filling:
In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Gradually add the milk while whisking to combine. Heat over medium heat, stirring constantly until the mixture thickens (about 5–7 minutes).
In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly (this tempers the eggs).
Return the tempered egg mixture to the saucepan and cook for another 2 minutes, stirring constantly.
Remove from heat and stir in the vanilla extract. Allow to cool slightly.
Assemble the Pie:
Sprinkle half of the peanut butter crumble evenly over the bottom of the pre-baked pie crust.
Pour the slightly cooled cream filling over the crumble layer, smoothing the top with a spatula.
Whip the Topping:
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream over the cooled cream filling.
Add Final Crumble:
Sprinkle the remaining peanut butter crumble over the whipped cream layer.
Chill:
Refrigerate the pie for at least 2 hours (or overnight) to set completely.
Tips:
For extra flavor, drizzle melted chocolate or caramel sauce on top before serving.
Store leftovers covered in the refrigerator for up to 3 days.
