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Amish Peanut Butter Cream Pie

This Amish Peanut Butter Cream Pie is a delightful dessert that combines a buttery graham cracker crust, sweet peanut butter crumbles, and a silky vanilla custard topped with homemade whipped cream. With its nostalgic blend of flavors and comforting textures, it’s perfect for both Sunday dinners and weeknight treats.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 1 pie
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the graham cracker crust
  • 1½ cups graham cracker crumbs or crushed vanilla wafers
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter melted
For the peanut butter crumbles
  • ½ cup creamy peanut butter
  • ½ cup powdered sugar
For the vanilla custard filling
  • 2 cups whole milk
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter
For the whipped topping
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Additional peanut butter crumbles or chocolate curls (for garnish) optional

Equipment

  • 9-inch pie pan
  • Mixing bowls
  • Saucepan
  • Whisk
  • Electric mixer or hand whisk

Method
 

  1. Preheat your oven to 350°F. In a bowl, combine 1½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons melted butter until the mixture resembles wet sand.
  2. Press the mixture firmly into a 9-inch pie pan, making sure to cover the bottom evenly and up the sides. Bake for 8–10 minutes until the crust turns golden. Remove from the oven and set aside to cool completely.
  3. While the crust cools, prepare the peanut butter crumbles. In a separate bowl, mix ½ cup creamy peanut butter with ½ cup powdered sugar until the mixture becomes crumbly. Reserve a portion for garnish.
  4. For the vanilla custard, combine 2 cups whole milk, ½ cup granulated sugar, ¼ cup flour, 2 tablespoons cornstarch, and ¼ teaspoon salt in a saucepan over medium heat. Stir constantly until the mixture thickens.
  5. In a small bowl, whisk 3 egg yolks. Slowly add a little of the hot milk mixture into the yolks to temper them, then return the yolk mixture to the saucepan. Continue to cook for 2 additional minutes, stirring constantly.
  6. Remove the custard from heat and stir in 1 teaspoon vanilla extract and 1 tablespoon butter until smooth.
  7. To assemble the pie, sprinkle about two-thirds of the prepared peanut butter crumbles evenly over the cooled crust. Pour the warm vanilla custard over the crumbles and smooth the top gently.
  8. Refrigerate the pie for 3–4 hours (or overnight) until the custard is fully set.
  9. Just before serving, whip 1 cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until stiff peaks form. Spread or pipe the whipped topping over the set custard, and garnish with the reserved peanut butter crumbles or chocolate curls if desired.

Notes

This Amish Peanut Butter Cream Pie is a nostalgic dessert combining a buttery graham cracker crust, peanut butter crumbles, and a rich vanilla custard, all crowned with homemade whipped cream. Allowing the pie to chill until fully set is key for the perfect texture. Feel free to experiment with substitutions such as almond butter or gluten-free crackers, and serve it with vanilla ice cream, fresh berries, or a cup of robust coffee to elevate your dessert experience.