Amish Peanut Butter Cream Pie – Rich, Creamy, and Irresistible
Ingredients:
For the Crust:
1 pre-baked 9-inch pie crust (homemade or store-bought)
For the Peanut Butter Crumbles:
½ cup powdered sugar
½ cup creamy peanut butter
For the Cream Filling:
2 cups whole milk
½ cup granulated sugar
¼ cup cornstarch
¼ tsp salt
3 large egg yolks
1 tbsp unsalted butter
1 tsp vanilla extract
For the Whipped Topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
Instructions:
Step 1: In a small bowl, mix powdered sugar and peanut butter with a fork until crumbles form. Set aside.
Step 2: In a saucepan, heat milk over medium heat until warm but not boiling.
Step 3: In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks. Slowly add the warm milk while whisking constantly.
Step 4: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5 minutes). Remove from heat and stir in butter and vanilla extract.
Step 5: Sprinkle half of the peanut butter crumbles onto the pre-baked pie crust. Pour the warm custard filling over the crumbles and smooth the top.
Step 6: Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours until fully set.
Step 7: Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the chilled pie.
Step 8: Sprinkle the remaining peanut butter crumbles on top before serving.
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