Amish Peanut Butter Dream Pie (Print Version)
Rich, creamy peanut butter filling with whipped cream topping in a crisp crust—a nostalgic Amish comfort dessert perfect for any gathering.
# 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:
01 - Mix creamy peanut butter and powdered sugar in a medium bowl with a fork until crumbly. Set aside for later use.
02 - Spread half of the peanut butter crumbs evenly across the bottom of the baked pie crust.
03 - Whisk together granulated sugar, all-purpose flour, and salt in a saucepan until well blended.
04 - Gradually whisk in whole milk to the dry mixture, stirring until completely smooth and no lumps remain.
05 - Place saucepan over medium heat, whisking constantly until mixture thickens and just begins to boil, approximately 4–5 minutes.
06 - Whisk egg yolks in a separate bowl. Gradually incorporate a small amount of the hot milk mixture while whisking continuously to temper the eggs.
07 - Pour the tempered egg mixture back into the saucepan, whisking constantly. Cook for an additional 2 minutes until thick and glossy.
08 - Remove from heat. Stir in unsalted butter and vanilla extract until completely smooth and incorporated.
09 - Pour the warm filling over the peanut butter crumbs in the pie shell. Let cool for 15 minutes at room temperature, then refrigerate for at least 2 hours until fully set.
10 - Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the chilled pie surface.
11 - Sprinkle the remaining peanut butter crumbs generously over the whipped cream topping just before serving.
# Expert Tips:
01 -
- The texture is impossibly smooth, like eating a peanut butter cloud that somehow holds its shape
- It comes together faster than almost any other pie despite tasting like you spent all day on it
02 -
- The custard must reach a full bubble or it wont set properly, but dont boil it longer than necessary or it can become grainy
- Tempering the eggs slowly is absolutely critical, otherwise youll end up with tiny bits of cooked egg throughout your filling
03 -
- If your custard seems slightly lumpy after cooking, press it through a fine mesh strainer before pouring into the crust
- The crumb layer on top softens over time, so add those final crumbs no more than an hour before serving for the best texture