Introduction
Amish peanut butter pie is a traditional, creamy dessert often found in Amish and Mennonite communities. It features a light, velvety peanut butter filling layered with whipped cream and a crunchy peanut butter crumb base. The pie is simple, comforting, and widely loved for its perfect balance of sweetness and nutty flavor.
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Description
This pie consists of a pre-baked crust layered with peanut butter crumbs, a smooth vanilla custard or cream filling, and a fluffy whipped topping. Additional peanut butter crumbs are sprinkled on top to provide texture and a signature flavor. The pie is served chilled, allowing the layers to firm and the flavors to blend into a rich, nostalgic dessert.
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Ingredients
For the crust:
1 pre-baked 9-inch pie crust (homemade or store-bought)
For the peanut butter crumbs:
1/2 cup creamy peanut butter
1 cup powdered sugar
For the filling:
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
2 egg yolks
1 teaspoon vanilla extract
1/4 teaspoon salt
For the topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
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Instructions
Make the peanut butter crumbs:
1. In a bowl, mix peanut butter and powdered sugar with a fork until crumbly.
2. Set aside half for the bottom of the pie and half for the top.
Prepare the filling:
1. In a saucepan, whisk milk, sugar, cornstarch, egg yolks, and salt until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens into a pudding-like texture.
3. Remove from heat and stir in vanilla extract.
4. Cool for 10–15 minutes, stirring occasionally to prevent a skin from forming.
Assemble the pie:
1. Sprinkle half the peanut butter crumbs evenly over the bottom of the baked pie crust.
2. Pour the warm filling over the crumbs and smooth the top.
3. Refrigerate until fully cooled and set, about 2–3 hours.
Add the whipped topping:
1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Spread over the chilled filling.
3. Sprinkle the remaining peanut butter crumbs over the top.
Chill:
1. Refrigerate at least 1 additional hour before slicing.
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Tips
For cleaner slices, chill the pie overnight.
Use creamy peanut butter for traditional texture; natural peanut butter may cause dry crumbs.
Press crumbs lightly into the crust so they don’t float when filling is added.
If the filling thickens too slowly, increase heat slightly but continue stirring constantly.
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Variations
Chocolate Peanut Butter Pie: Add 1/2 cup melted chocolate to the filling or layer chocolate pudding under the peanut butter layer.
No-Bake Version: Use instant vanilla pudding instead of cooked custard.
Graham Cracker Crust: Swap the traditional crust for graham cracker for extra sweetness.
Salted Peanut Butter Pie: Sprinkle crushed salted peanuts over the final whipped topping.
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Corrections (Common Problems and Fixes)
Filling too thin: Cook longer; the custard must bubble gently to activate the cornstarch.
Crumbs too mushy: Increase powdered sugar slightly.
Filling lumpy: Strain through a fine sieve before pouring into the crust.
Weepy whipped cream: Use cold cream and chill the bowl before whipping.
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Enjoy
Serve this pie cold for the best flavor and texture. It keeps well in the refrigerator for up to three days and is even better on the second day. Enjoy a classic, comforting slice of Amish tradition.