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amish peanut butter cream pie
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amish peanut butter cream pie

Amish Peanut Butter Cream Pie is a classic dessert known for its velvety vanilla pudding base, sweet peanut butter crumbles, and airy whipped topping—all layered in a buttery pie crust. This old-fashioned favorite from Amish kitchens blends creamy textures with a nutty crunch, making it a comforting and indulgent treat. Whether served at potlucks, family gatherings, or holiday dinners, this pie brings warmth, tradition, and flavor to the table. It's simple to make and delivers big on taste, especially for peanut butter lovers.
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Prep Time 20 minutes
Cook Time 10 minutes
4 hours
Total Time 4 hours 30 minutes
Servings: 8
Course: Dessert
Calories: 420
Ingredients Method Notes

Ingredients
  

  • For the Peanut Butter Crumbles:
  • ½ cup creamy peanut butter
  • ¾ cup powdered sugar
  • For the Pudding Layer:
  • ⅔ cup granulated sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 2 ½ cups whole milk
  • 3 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • For the Topping:
  • 1 ½ cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Other:
  • 1 pre-baked 9-inch pie crust store-bought or homemade

Method
 

  1. In a bowl, mix the peanut butter and powdered sugar with a fork or fingers until coarse crumbs form. Set aside.
  2. In a saucepan, whisk together sugar, cornstarch, and salt. Slowly add milk and stir until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. In a separate bowl, lightly beat the egg yolks. Gradually whisk in a small amount of the hot mixture to temper the eggs, then return everything to the saucepan. Cook for another 1–2 minutes until thickened. Remove from heat and stir in butter and vanilla. Let it cool slightly.
  3. Sprinkle half of the peanut butter crumbles onto the bottom of the baked pie crust. Pour the warm pudding over the crumbs and smooth the top. Chill for 2–3 hours until firm.
  4. Whip the cream with powdered sugar and vanilla until soft peaks form. Spread the whipped topping over the chilled pudding layer. Sprinkle the remaining peanut butter crumbles on top. Chill for another hour before serving.

Notes

  • Refrigeration: Store in the fridge covered with plastic wrap or in an airtight container for up to 4 days.
  • Freezing: Not recommended, as the texture of the pudding and whipped cream may change.
  • Make Ahead: The pie can be made a day in advance—just add the whipped cream and final peanut butter topping before serving.