Description
This creamy Amish peanut butter pie is a nostalgic dessert featuring a buttery pie crust filled with a smooth homemade vanilla pudding layered with peanut butter crumbles. Topped with fluffy homemade whipped cream and extra peanut butter crumbles, it’s the perfect classic American treat for peanut butter lovers.
Ingredients
Pie Crust
- 1 disc sweet pie crust
Filling
- ¼ cup cornstarch (25g)
- ½ cup granulated sugar (100g)
- 2 large eggs
- 2 cups whole milk (16 fl oz)
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter, cut into tablespoon pieces (57g)
- 1 teaspoon vanilla paste or extract
Peanut Butter Crumbles
- ½ cup all-purpose flour (60g)
- 1 ½ cups powdered sugar (180g)
- 1 cup peanut butter (270g)
Whipped Cream
- 1 cup heavy whipping cream (8 fl oz)
- ¼ cup powdered sugar (30g)
- 2 teaspoons vanilla paste or extract
Instructions
- Prepare the Pie Crust: Lightly flour a work surface and rolling pin, then roll out the dough until it is ⅛” thick. Turn the pastry a quarter turn every few rolls and dust with additional flour to prevent sticking. Place the dough into a pie plate and crimp the edges as desired. Freeze for 15 minutes.
- Bake the Pie Crust: Preheat the oven to 400℉ (205℃). Remove the dough from the freezer, dock all over with a fork, and cover the crust with crumpled parchment paper. Fill completely with pie weights, dried rice, or beans. Bake for 15 minutes, then remove the weights and parchment. Return the crust to the oven and bake for an additional 10-15 minutes until all moisture is gone and crust is dry.
- Make the Filling Base: In a medium bowl, whisk together cornstarch and sugar. Add eggs and whisk until smooth. Set aside.
- Heat Milk: Pour whole milk and kosher salt into a medium saucepan over medium-high heat. Stir occasionally and bring milk to just under boiling point.
- Temper Eggs: Add one-third of the hot milk into the egg mixture while whisking constantly. Pour the tempered egg mixture back into the saucepan with the remaining milk and return to medium-high heat.
- Thicken Pastry Cream: Whisk vigorously and continuously until mixture thickens, milk bubbles disappear, and it comes to a boil. Boil for about 30 seconds, then remove from heat.
- Strain and Cool: Pass the hot custard through a fine mesh sieve into a large bowl. Stir gently to help it strain through. Allow the pastry cream to cool to 140℉.
- Add Butter and Vanilla: Whisk in butter one tablespoon at a time until fully incorporated. Then add vanilla and mix well. Cover bowl with plastic wrap pressed directly onto the surface to prevent skin formation. Chill in the refrigerator for at least 3 hours.
- Prepare Peanut Butter Crumbles: Place flour in a microwave-safe bowl and heat in 30-second increments, stirring in between until it reaches 160℉ to heat treat it. Sift the flour into a large bowl to remove lumps. Add powdered sugar and mix well with a fork. Add peanut butter and mash ingredients until a dough-like crumbly mixture forms.
- Make Whipped Cream: Using a stand mixer with a whisk attachment or handheld mixer, beat heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
- Assemble the Pie: Sprinkle three-quarters of the peanut butter crumbles evenly in the bottom of the baked pie crust. Pour the chilled vanilla pudding filling over the crumbles and smooth the top to the edges. Spread a layer of whipped cream over the pudding, then sprinkle the remaining peanut butter crumbles on top.
Notes
- Store the pie uncovered in the refrigerator for up to three days.
- The pie crust may become slightly chewy over time due to filling moisture.
- Whipped cream topping may weep after two days but will still taste good.
- Heat treating the flour for the peanut butter crumbles is essential for safety since this is a no-bake topping.
