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Amish Peanut Butter Cream Pie

Irresistible Amish Peanut Butter Cream Pie for Sweet Cravings

This Amish Peanut Butter Cream Pie is a nostalgic dessert, filled with creamy custard and rich peanut butter, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Amish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Digestive biscuit crumbs are a great alternative.
  • 1/4 cup Granulated Sugar Best to stick with granulated for ideal texture.
  • 1/2 cup Halal Butter (melted) Unsalted butter can be used as a substitution.
For the Custard Filling
  • 2 cups Whole Milk 2% milk may be used for a lighter version.
  • 1/3 cup All-Purpose Flour Gluten-free flour blends can be substituted.
  • 1 tablespoon Cornstarch No substitutes recommended for thickening properties.
  • 1/4 teaspoon Salt No substitutes required.
  • 3 large Egg Yolks Vital for the custard texture.
  • 1 teaspoon Non-Alcoholic Vanilla Extract Regular vanilla extract works if alcohol-free isn’t needed.
For the Peanut Butter Layer
  • 1 cup Creamy Peanut Butter Almond or cashew butter is suitable for allergies.
  • 1/2 cup Powdered Sugar Ensure it remains powdered for the right texture.
For the Topping
  • 1 cup Heavy Whipping Cream Coconut cream can be used for a dairy-free option.
  • 1/4 cup Powdered Sugar Keep it powdered for optimal results.

Equipment

  • 9-inch pie pan
  • Medium mixing bowl
  • small bowl
  • Medium Saucepan
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Combine graham cracker crumbs, granulated sugar, and melted halal butter in a bowl. Mix until moistened and press into a 9-inch pie pan. Bake for 8-10 minutes until golden brown. Let cool.
  3. Mix creamy peanut butter with powdered sugar in a small bowl until crumbly. Set aside.
  4. Whisk whole milk, granulated sugar, all-purpose flour, cornstarch, and salt in a saucepan. Cook over medium heat, stirring constantly until thickened (8-10 minutes).
  5. Temper the egg yolks by whisking them in a separate bowl and gradually adding spoonfuls of the hot custard. Combine back into the saucepan and cook for 2 more minutes.
  6. Stir in non-alcoholic vanilla extract and remaining melted butter. Mix until well combined.
  7. Pour the custard over the peanut butter crumbles in the cooled crust. Cover with plastic wrap and refrigerate for at least 3 hours or preferably overnight.
  8. For the whipped cream topping, combine heavy whipping cream, powdered sugar, and a splash of vanilla. Whip until stiff peaks form.
  9. Spread whipped cream over the chilled pie and top with reserved peanut butter crumbles.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 38gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 210mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 400IUCalcium: 100mgIron: 1mg

Notes

Whisk constantly while cooking the custard to ensure smooth texture. Use high-quality creamy peanut butter for best flavor. Refrigerate overnight for perfect setting.

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