Amish Peanut Butter Dream Pie (Printable)

A luscious, creamy Amish dessert blending rich peanut butter with nostalgic tradition in a crisp shell.

# What You’ll Need:

→ Crust

01 - 1 9-inch prepared pie crust, baked and cooled

→ Peanut Butter Crumbs

02 - 3/4 cup creamy peanut butter
03 - 1 cup powdered sugar

→ Filling

04 - 2/3 cup granulated sugar
05 - 1/3 cup all-purpose flour
06 - 1/4 teaspoon salt
07 - 2 cups whole milk
08 - 3 large egg yolks
09 - 1 teaspoon pure vanilla extract
10 - 2 tablespoons unsalted butter

→ Topping

11 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon vanilla extract

# Directions:

01 - In a medium bowl, combine creamy peanut butter and powdered sugar. Mix with a fork until mixture reaches a crumbly consistency. Set aside for later use.
02 - Distribute half of the prepared peanut butter crumbs evenly across the bottom of the cooled baked pie crust. Press gently to create an even layer.
03 - In a medium saucepan, whisk together granulated sugar, all-purpose flour, and salt until thoroughly combined.
04 - Gradually whisk whole milk into the dry ingredients until smooth and no lumps remain. Place saucepan over medium heat.
05 - Cook mixture over medium heat, whisking constantly to prevent scorching. Continue until mixture thickens noticeably and just begins to bubble, approximately 4 to 5 minutes.
06 - While mixture heats, whisk egg yolks in a separate bowl. Gradually whisk about 1/2 cup of the hot milk mixture into the yolks, stirring constantly to warm eggs gradually without cooking them.
07 - Slowly pour the tempered egg mixture back into the saucepan, whisking continuously. Cook for an additional 2 minutes until filling becomes thick and glossy.
08 - Remove saucepan from heat immediately. Stir in unsalted butter and vanilla extract until butter melts completely and mixture is smooth.
09 - Pour hot filling evenly over the peanut butter crumb layer in pie crust. Let cool at room temperature for 15 minutes, then refrigerate for at least 2 hours until completely set and firm.
10 - In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract with electric mixer until stiff peaks form and mixture holds its shape.
11 - Spread whipped cream generously over the chilled pie surface. Sprinkle remaining peanut butter crumbs over top as garnish. Serve chilled.

# Expert Suggestions:

01 -
  • The peanut butter crumbs scattered throughout create these little pockets of intense flavor that make every bite interesting
  • It comes together faster than most pies but tastes like you spent all day in the kitchen
  • That old fashioned Amish style custard filling is somehow both light and incredibly rich at the same time
02 -
  • Don't walk away from the saucepan while the custard cooks—it can scorch in seconds
  • Tempering the eggs slowly is nonnegotiable unless you want scrambled egg pie
  • The pie needs those full 2 hours to set or you'll have a beautiful mess when you slice it
03 -
  • Room temperature ingredients blend more smoothly into the custard
  • A glass pie plate lets you check that beautiful bottom crumb layer
  • Chill your whisk and bowl before whipping the cream for faster results

Return