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–+ servings

Amish Peanut Butter Cream Pie

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A delightful layered dessert featuring a buttery graham cracker crust, creamy vanilla custard, and peanut butter crumbles. This traditional Amish pie combines simple ingredients to create an impressive and delicious treat that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Amish
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons halal butter melted
For the Peanut Butter Crumbles
  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
For the Vanilla Custard Filling
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 egg yolks large
  • 1 teaspoon non-alcoholic vanilla extract
  • 1 tablespoon halal butter
For the Whipped Topping
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon non-alcoholic vanilla extract

Equipment

  • 9-inch pie pan
  • Medium saucepan
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Mix graham cracker crumbs, ¼ cup granulated sugar, and melted butter until evenly moistened.
  3. Press mixture firmly into a 9-inch pie pan, working it up the sides. Bake for 8-10 minutes until light golden brown. Let cool completely.
  4. Mix creamy peanut butter with powdered sugar until crumbly. Set aside ⅓ for topping and sprinkle the rest over the cooled crust.
  5. In a medium saucepan, whisk together milk, sugar, flour, cornstarch, and salt. Cook over medium heat, stirring constantly until it begins to thicken.
  6. Temper the egg yolks by slowly adding some hot mixture while whisking. Return to saucepan and cook for 2 more minutes until thick.
  7. Remove from heat and stir in vanilla extract and butter until melted. Pour over the peanut butter layer.
  8. Refrigerate until completely set, at least 3 hours or overnight.
  9. Before serving, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread over pie and sprinkle with reserved peanut butter crumbles.

Notes

Use high-quality creamy peanut butter rather than natural style that separates. While whole milk creates the richest custard, 2% milk can be substituted. The pie needs at least 3 hours to set properly, but overnight refrigeration is ideal. For variations, try adding cocoa powder to the crust or fold in mini chocolate chips to the peanut butter crumbles.

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