Old Fashioned Amish Peanut Butter Dream Pie (Printable)

Rich, creamy peanut butter filling with whipped cream and crumbly topping in a crisp pie shell—a nostalgic Amish comfort dessert.

# 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 - In a medium bowl, mix together the peanut butter and powdered sugar with a fork until crumbly. Set aside.
02 - Spread half of the peanut butter crumbs in the bottom of the baked pie crust.
03 - In a saucepan, whisk together granulated sugar, flour, and salt. Gradually whisk in milk until smooth.
04 - Place the saucepan over medium heat. Cook, whisking constantly until mixture thickens and just begins to boil, about 4 to 5 minutes.
05 - In a separate bowl, whisk the egg yolks. Gradually whisk in a little of the hot milk mixture to temper the eggs.
06 - Slowly pour the egg mixture back into the saucepan, whisking constantly. Cook for another 2 minutes until thick and glossy.
07 - Remove from heat. Stir in butter and vanilla until smooth.
08 - Pour the filling over the peanut butter crumbs in the pie shell. Allow to cool for about 15 minutes, then refrigerate for at least 2 hours until completely set.
09 - Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over chilled pie.
10 - Sprinkle with the remaining peanut butter crumbs before serving.

# Expert Advice:

01 -
  • The filling cooks up silky smooth without any cornstarch or complicated techniques
  • Those peanut butter crumbs scattered throughout create these incredible pockets of concentrated flavor
  • Everything comes together in under 30 minutes of active work
02 -
  • Tempering the eggs properly is what keeps the filling silky instead of grainy
  • The filling needs to be completely cold before adding whipped cream or it will melt right through
  • This pie actually tastes better on day two when all the flavors have had time to become friends
03 -
  • Room temperature ingredients incorporate more smoothly into the custard
  • A rubber spatula gets every last bit of filling from the saucepan
  • The pie is best made the day before you plan to serve it

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