If you love rich, creamy desserts that bring back memories of cozy family gatherings, this Amish Peanut Butter Pie Recipe is absolutely for you. Imagine a luscious homemade vanilla pudding layer nestled in a perfectly baked sweet pie crust, studded with delightful peanut butter crumbles and topped with fluffy homemade whipped cream—each bite delivers the perfect balance of nostalgia and indulgence. This pie is a lovingly crafted treasure from the heart of Amish kitchens, offering a comforting and irresistible treat that feels like a warm hug on a plate.

Ingredients You’ll Need

The image shows a top view of a small dark cooking pan on a white marbled surface. Inside the pan, there is a smooth white liquid layer, likely milk, with small bubbles on the surface. A glass bowl is positioned on the left side of the pan, tilted, pouring a light yellow, foamy liquid into the pan, creating a contrast between the two liquids. The metal handle of the pan is visible, lying flat on the white marbled texture underneath. photo taken with an iphone --ar 4:5 --v 7

The magic of this Amish Peanut Butter Pie Recipe lies in its simple yet essential ingredients that come together to create an unforgettable taste and texture. Each component, from the velvety vanilla pudding to the crunchy peanut butter crumbles, plays a vital role in making this pie a classic favorite.

Sweet pie crust disc: The foundation of the pie, giving it a crisp, buttery shell that holds all the creamy goodness.
Cornstarch (¼ cup): This thickening agent ensures the pudding layer is smooth and velvety without being too runny.
Granulated sugar (½ cup): Adds just the right amount of sweetness to the pudding.
Large eggs (2): Essential for giving structure and richness to the custard filling.
Whole milk (2 cups): Provides creaminess and depth to the pudding layer.
Kosher salt (¼ teaspoon): Enhances all flavors, balancing the sweetness perfectly.
Unsalted butter (¼ cup): Adds a silky finish and richness to the pudding once whisked in.
Vanilla paste or extract (1 teaspoon): Delivers that warm, aromatic flavor that makes the vanilla base special.
All-purpose flour (½ cup): Used in the peanut butter crumbles; microwaving it ensures it’s safe to eat.
Powdered sugar (1 ½ cups for crumbles + ¼ cup for whipped cream): Sweetens both the peanut butter crumbles and the whipped cream topping evenly.
Peanut butter (1 cup): The star of the crumbles, lending a salty, nutty bite that contrasts beautifully with the creamy pudding.
Heavy whipping cream (1 cup): Whipped to fluffy perfection for a light, airy topping that elevates the pie.
Vanilla paste or extract (2 teaspoons for whipped cream): Adds a subtle vanilla note to the whipped cream, tying all flavors together.

How to Make Amish Peanut Butter Pie Recipe

Step 1: Prepare the Pie Crust

Start by lightly flouring your work surface and rolling pin, then roll the sweet pie crust dough until it’s about an eighth of an inch thick. Remember to turn the dough a quarter turn every few rolls to keep it even and dust it with more flour if it sticks. Once rolled, press the dough into your pie plate and crimp the edges however you prefer. Freeze it for 15 minutes to help it hold its shape during baking.

Step 2: Blind Bake the Crust

Preheat your oven to 400℉ (205℃). Dock the crust all over with a fork to prevent bubbling. Place a crumpled piece of parchment paper inside the crust and fill it with pie weights—or alternatively dried rice or beans—to weigh it down. Bake for 15 minutes, then remove the weights using the parchment paper. Return the crust to the oven for another 10 to 15 minutes until no moisture remains on the bottom. This extra step ensures a crisp, flaky base ready to hold the luscious filling.

Step 3: Make the Vanilla Pudding Filling

In a bowl, whisk together cornstarch and sugar, then add the eggs and continue whisking until smooth. In a saucepan, warm the milk and salt over medium-high heat until just below boiling. Slowly whisk a third of the hot milk into the egg mixture to temper it, then pour this back into the saucepan with the remaining milk. Stir constantly over medium-high heat as the mixture thickens and begins to boil. Allow it to boil for about 30 seconds before removing from heat and straining through a fine mesh sieve into a bowl. This results in a silky smooth pudding base.

Step 4: Finish the Pudding

Let the pudding cool to around 140℉, then whisk in the butter piece by piece, making sure each is fully incorporated before adding the next. Once all butter is added, stir in the vanilla paste or extract. Cover the pudding’s surface with plastic wrap directly to prevent a skin from forming, and chill in the fridge for at least three hours until set and fully cooled.

Step 5: Prepare the Peanut Butter Crumbles

Start by heating the flour in a microwave-safe bowl in 30-second increments until it reaches 160℉; this step ensures the flour is safe to eat without baking. Sift the flour into a large bowl to eliminate any hard bits, then add powdered sugar and mix well. Add the peanut butter, mashing everything together with a fork until crumbles form. It takes some effort, but these crumbles add a wonderfully textured contrast to the creamy layers.

Step 6: Whip the Cream

Using a stand or handheld mixer, beat the heavy whipping cream with powdered sugar and vanilla paste or extract on high speed until stiff peaks form. This whipped cream topping is light and airy, balancing the rich pie filling beautifully.

Step 7: Assemble the Pie

Sprinkle three-quarters of the peanut butter crumbles evenly over the bottom of the cooled pie crust. Pour the chilled vanilla pudding over the crumbles, smoothing it out to fill the crust completely. Spread a generous layer of whipped cream on top of the pudding, and then finish by sprinkling the remaining peanut butter crumbles over the whipped cream for a fun and tasty finish.

How to Serve Amish Peanut Butter Pie Recipe

A slice of pie is shown on a white plate with three visible layers: a light beige crust at the bottom with a crumbly texture, a thick middle layer of creamy, pale yellow filling, and a fluffy white topping that looks like whipped cream. The top is sprinkled with uneven clusters of golden brown streusel. A fork is placed beside the slice on the plate, slightly touching the crust. In the background, the rest of the pie, with the same layers and topping, sits on a white marbled surface along with a blurred glass bottle of white milk. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For serving, consider adding a light dusting of cocoa powder or a drizzle of melted chocolate on top of the peanut butter crumbles. Shaved peanuts or a few strategically placed mini peanut butter cups can also elevate the presentation and add a delightful crunch.

Side Dishes

This pie pairs wonderfully with a simple cup of black coffee or a creamy latte, which cuts through the richness. Fresh berries on the side can add a burst of acidity and color, balancing the indulgent peanut butter flavors.

Creative Ways to Present

Take your Amish Peanut Butter Pie Recipe to the next level by serving individual mini versions in ramekins or mason jars for parties. Layered parfaits with pie crumbles, pudding, and whipped cream also make charming and fun presentations that guests will rave about.

Make Ahead and Storage

Storing Leftovers

This pie keeps well when stored uncovered in the refrigerator for up to three days. Expect a slight change in texture as the crust absorbs moisture and softens a bit, and the whipped cream might start to weep by day two, but the flavor remains deliciously intact.

Freezing

Because of the whipped cream topping and creamy filling, freezing this pie is not recommended as it can change the texture significantly. For best results, enjoy the pie fresh or within the three-day refrigerated window.

Reheating

Reheating is not necessary since this is a chilled dessert, but you can remove the pie from the refrigerator about 15 minutes before serving to take the chill off slightly. This brings out the rich peanut butter flavors and makes slicing easier.

FAQs

Can I use store-bought pie crust instead of homemade?

Absolutely! A good-quality store-bought sweet pie crust works perfectly and saves time, though homemade crust elevates the overall flavor and texture.

Is there a substitute for heavy cream in the whipped topping?

Heavy cream is key for that fluffy, stable whipped cream topping. While you can try alternatives like coconut cream, it will change the flavor and texture noticeably.

Can I make the peanut butter crumbles ahead of time?

Yes, you can prepare the peanut butter crumbles a day in advance and store them in an airtight container at room temperature. This makes the assembly quicker.

What type of peanut butter should I use?

Natural or creamy peanut butter both work well, but creamy peanut butter blends more smoothly into the crumbles and filling. Avoid chunky unless you want extra texture.

How can I ensure my pudding is smooth without lumps?

Whisking constantly while cooking, tempering the eggs properly, and straining the pudding through a fine sieve are essential steps to achieve that silky, lump-free filling.

Final Thoughts

Trust me, once you try this Amish Peanut Butter Pie Recipe, it will quickly become one of your go-to desserts for family dinners and special occasions. The harmonious mix of creamy vanilla custard, rich peanut butter crumbles, and fluffy whipped cream all nestled in a crisp pie crust is simply unforgettable. So roll up your sleeves, gather those simple ingredients, and get ready to bring a slice of Amish heartwarming tradition to your table—you’re in for a treat that will keep everyone coming back for more.