Amish Peanut Butter Dream Pie (Printable)

Creamy peanut butter filling topped with whipped cream and crunchy crumbs in a crisp pie 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

# How To Make It:

01 - Combine creamy peanut butter and powdered sugar in a medium bowl. Mix with a fork until mixture reaches crumbly consistency. Reserve for later use.
02 - Distribute half of the prepared peanut butter crumbs evenly across the bottom of the cooled pie crust. Press gently to create an even layer.
03 - Whisk together granulated sugar, all-purpose flour, and salt in a saucepan until thoroughly blended. Gradually incorporate whole milk while whisking to eliminate lumps.
04 - Place saucepan over medium heat. Stir continuously with whisk until mixture thickens and reaches a gentle boil, approximately 4-5 minutes.
05 - Whisk egg yolks in a separate bowl. Carefully ladle small amount of hot milk mixture into yolks while whisking constantly to prevent curdling.
06 - Return tempered egg mixture to saucepan. Continue cooking over medium heat for 2 minutes while whisking constantly until filling achieves thick, glossy consistency.
07 - Remove saucepan from heat. Stir in unsalted butter and vanilla extract until completely smooth and incorporated.
08 - Pour warm filling over peanut butter crumb layer in crust. Allow to cool at room temperature for 15 minutes, then refrigerate minimum 2 hours until completely set.
09 - Beat heavy whipping cream with powdered sugar and vanilla extract using electric mixer until stiff peaks form.
10 - Spread whipped cream over chilled pie surface. Sprinkle remaining peanut butter crumbs generously over top before slicing and serving.

# Expert Tips:

01 -
  • The combination of creamy custard and crumbly peanut butter creates layers of texture that keep everyone coming back for seconds
  • It comes together faster than most pies but tastes like you spent all day in the kitchen
  • Something about the old-fashioned simplicity makes people feel instantly at home
02 -
  • Tempering the eggs slowly prevents scrambled egg bits in your custard. I learned this the hard way once.
  • Constant whisking while the custard cooks prevents scorching on the bottom of your pan.
  • The pie needs those full 2 hours of chilling time. Cutting into it early is heartbreaking.
03 -
  • Place your whisk in the freezer for 10 minutes before whipping cream. It forms peaks faster.
  • A pinch of cream of tartar helps stabilize the whipped cream for humid days.
  • Warm your knife under hot water for cleaner slices through the chilled pie.

Go Back