Old Fashioned Amish Peanut Butter Dream Pie (Print Version)

Rich and creamy peanut butter filling topped with whipped cream and crunchy crumbs, all nestled in a crisp pie shell.

# What You Need:

→ Crust

01 - 1 baked and cooled 9-inch prepared pie crust

→ 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

# How To Make It:

01 - Combine creamy peanut butter and powdered sugar in a medium bowl, mixing with a fork until crumbly texture forms. Reserve mixture for later use.
02 - Distribute half of the prepared peanut butter crumbs evenly across the bottom of the baked and cooled pie crust.
03 - Whisk together granulated sugar, all-purpose flour, and salt in a saucepan until thoroughly blended.
04 - Gradually pour whole milk into the dry mixture while whisking continuously until smooth and no lumps remain.
05 - Place saucepan over medium heat, whisking constantly until mixture thickens and just begins to boil, approximately 4 to 5 minutes.
06 - Whisk egg yolks in a separate bowl. Gradually add a small amount of the hot milk mixture while whisking rapidly to warm the eggs without cooking them.
07 - Pour the tempered egg mixture back into the saucepan in a slow stream while whisking constantly. Continue cooking for 2 minutes until filling becomes thick and glossy.
08 - Remove saucepan from heat. Stir in unsalted butter and vanilla extract until completely smooth and incorporated.
09 - Pour the hot filling over the peanut butter crumbs in the pie shell. Let cool at room temperature for 15 minutes, then refrigerate for at least 2 hours until completely set.
10 - Beat heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
11 - Spread whipped cream topping over the chilled pie surface. Sprinkle remaining peanut butter crumbs generously across the top before serving.

# Handy Tips:

01 -
  • The contrast between silky custard and crunchy peanut butter crumbs creates this incredible texture that keeps you going back for just one more bite
  • It comes together faster than youd think, and most of the time is hands-off chilling in the fridge
  • Something about the old-fashioned Amish approach makes it taste like nostalgia even if youve never had it before
02 -
  • The filling needs those full two hours to set completely—if you cut into it too soon, it will ooze rather than slice cleanly
  • Tempering the eggs slowly is absolutely crucial—rush this step and youll end up with scrambled egg pieces in your beautiful custard
  • This pie actually tastes better the next day, giving all those flavors time to really get comfortable with each other
03 -
  • Room temperature ingredients blend more smoothly, so take your eggs and milk out about 20 minutes before starting
  • A rubber spatula is your best friend for folding in the butter and vanilla at the end—it gets every last bit out of the pan

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