Amish Peanut Butter Dream Pie (Printable Version)

Luscious Amish dessert with creamy peanut butter filling, whipped cream topping, and buttery crumb crust in a crisp pie shell.

# 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

# Directions:

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

# Expert Tips:

01 -
  • The filling is impossibly creamy, like eating a cloud that tastes like peanut butter
  • That layer of crumbs hiding in the middle is a surprise that makes everyone ask whats your secret
  • It comes together faster than you would think from the taste
02 -
  • Do not walk away from the stove while the custard is cooking. It can scorch in seconds, and burnt milk is not something you can fix.
  • Tempering the eggs properly is the difference between silky smooth pudding and sweet scrambled eggs. Take your time with this step.
  • The pie needs those full 2 hours in the refrigerator. Cutting it too soon will give you a sad, runny mess instead of perfect slices.
03 -
  • Put your mixing bowl and whisk in the freezer for 10 minutes before whipping the cream. It whips up faster and holds its shape better.
  • If your custard develops a few lumps, press it through a fine-mesh sieve before pouring it into the crust. No one will ever know.

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