This Amish Peanut Butter Cream Pie is a classic, old-fashioned dessert straight from the heart of Amish country. It features a flaky pie crust filled with layers of creamy vanilla custard and whipped topping, with sweet, crumbly peanut butter streusel throughout. Rich, silky, and nostalgic it’s a peanut butter lover’s dream come true.

Ingredients

For the Peanut Butter Crumbs:

• ½ cup (100g) granulated sugar
• ⅓ cup (85g) creamy peanut butter

For the Filling:

• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar
• ¼ cup (30g) cornstarch
• ¼ teaspoon salt
• 3 large egg yolks
• 1 tablespoon butter
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup (240ml) heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

For the Crust:

• 1 pre-baked 9-inch pie shell (homemade or store-bought)

Instructions

1. Make the peanut butter crumbs: In a small bowl, mix sugar and peanut butter with a fork until crumbly. Set aside.
2. Make the custard filling:
   • In a saucepan, whisk together sugar, cornstarch, and salt.
   • Add milk gradually, whisking until smooth.
   • Cook over medium heat, stirring constantly until thickened and bubbling.
   • Temper the egg yolks by whisking a little hot mixture into them, then return the mixture to the saucepan.
   • Continue cooking for 1–2 minutes, then remove from heat. Stir in butter and vanilla until smooth.
3. Assemble the pie:
   • Sprinkle half of the peanut butter crumbs into the bottom of the baked pie crust.
   • Pour the warm custard over the crumbs and spread evenly.
   • Sprinkle the remaining crumbs over the top.
   • Let cool to room temperature, then refrigerate for at least 4 hours, or until set.
4. Prepare the whipped cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chilled pie.

Tips

• For extra richness, fold a few spoonfuls of peanut butter into the warm custard before assembling.
• Garnish with chopped peanuts or a drizzle of melted chocolate for a bakery-style finish.
• Store in the refrigerator for up to 4 days — best served chilled.
• Use gluten-free pie crust for a gluten-free version.