Amish Peanut Butter Cream Pie
Amish Peanut Butter Cream Pie is a rich Pennsylvania Dutch dessert featuring sweet peanut butter crumbles and velvety custard. A staple in Amish bakeries, its simple, time-honored flavors make it irresistibly delicious.
Ingredients
- 1 cup powdered sugar
- ½ cup creamy peanut butte
- 1½ cups whole milk
- 1½ cups heavy cream
- ¾ cup granulated sugar
- 4 large egg yolks
- ¼ cornstarch
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
- Whipped cream
- Extra peanut butter crumble
Instructions
- Make the Peanut Butter Crumble: In a bowl, mix powdered sugar and peanut butter with a fork or fingers until crumbly. Set aside.
- Heat milk, heavy cream, and sugar in a saucepan over medium heat until steaming. In a separate bowl, whisk egg yolks and cornstarch until smooth. Slowly add ½ cup of the hot milk mixture to the eggs, whisking constantly.
- Repeat with another ½ cup. Pour the warmed egg mixture back into the saucepan, whisking continuously. Cook until thickened and bubbling (5-7 minutes). Strain through a fine-mesh sieve and let cool slightly.
- Assemble the Pie: Sprinkle half of the peanut butter crumble over the bottom of the pre-baked pie crust. Pour the warm custard over it and spread evenly. Top with the remaining crumble.
- Chill the Pie: Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Garnish with whipped cream, extra peanut butter crumble, or a drizzle of chocolate.