Old Fashioned Amish Peanut Butter Dream Pie (Printable Version)

Rich, creamy peanut butter filling in a crisp crust with whipped cream and crumbly peanut butter topping—a nostalgic Amish classic.

# 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

# Preparation Steps:

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

# Expert Tips:

01 -
  • The texture is absolutely dreamy, with a silky pudding layer and surprise bits of peanut butter crumble throughout
  • It comes together faster than most homemade pies but tastes like something that took all day
  • That crumble topping creates this incredible salty sweet crunch that keeps everyone coming back for another slice
02 -
  • When tempering the eggs, pour slowly and whisk constantly, otherwise you will end up with scrambled eggs in your pudding
  • The pudding needs to chill completely before adding whipped cream, otherwise the cream will melt into an unfortunate mess
  • That crumble layer on the bottom stays somewhat firm, creating this incredible texture contrast with the silky pudding on top
03 -
  • Room temperature egg yolks temper more smoothly, so take them out of the fridge about 20 minutes before you start cooking
  • If your pudding seems too thick after cooking, whisk in another tablespoon of warm milk to loosen it slightly

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