Old Fashioned Amish Peanut Butter Dream Pie (Printable Version)
A luscious creamy dessert blending rich peanut butter with nostalgic Amish tradition, featuring velvety filling, whipped cream, and buttery crumbs in a crisp pie shell.
# What You 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 the mixture reaches a crumbly consistency. Reserve for later use.
02 - Distribute half of the prepared peanut butter crumbs evenly across the bottom of the cooled baked pie crust.
03 - In a saucepan, whisk together granulated sugar, all-purpose flour, and salt until thoroughly blended.
04 - Gradually whisk whole milk into the dry mixture, stirring continuously until completely smooth and no lumps remain.
05 - Place the saucepan over medium heat. Cook while whisking constantly until the mixture thickens and just begins to boil, approximately 4 to 5 minutes.
06 - Whisk egg yolks in a separate bowl. Gradually incorporate a small amount of the hot milk mixture into the yolks while whisking continuously to temper them.
07 - Return the tempered egg mixture to the saucepan, whisking constantly. Cook for an additional 2 minutes until the filling becomes thick and glossy.
08 - Remove from heat. Stir in unsalted butter and vanilla extract until smooth and fully incorporated.
09 - Pour the warm filling over the peanut butter crumbs in the pie crust. Let cool at room temperature for 15 minutes, then refrigerate for at least 2 hours until completely set.
10 - Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the chilled pie.
11 - Sprinkle the remaining peanut butter crumbs over the whipped cream topping. Slice and serve immediately.
# Helpful Hints:
01 -
- The texture contrast between silky custard and crumbly peanut butter is absolutely addictive
- This pie comes together faster than most cakes but tastes like you spent all day on it
02 -
- Do not rush the chilling step or your filling will not set properly and you will have a sad soupy pie
- Tempering the eggs slowly prevents them from scrambling in your custard which I learned the disappointing way
03 -
- Use room temperature ingredients for both the custard and whipped cream to ensure everything combines perfectly
- A warm knife dipped in hot water cuts the cleanest most beautiful slices