If you have a soft spot for rich, creamy, and utterly nostalgic desserts, the Amish Peanut Butter Cream Pie is about to become your new obsession. This pie combines a tender, flaky crust with luscious peanut butter crumbles, silky vanilla pastry cream, and pillowy whipped cream for an experience that’s both comforting and indulgently delightful. Each bite brings the perfect balance of sweet and nutty flavors, making the Amish Peanut Butter Cream Pie a true crowd-pleaser that feels like a warm embrace from an old friend.

Amish Peanut Butter Cream Pie Recipe - Recipe Image

Ingredients You’ll Need

This recipe relies on a collection of simple, classic ingredients that work together brilliantly to create texture, flavor, and that beautiful creamy consistency. Each component plays a vital role, from the flaky crust that holds everything together to the peanut butter crumbles that add irresistible texture.

Sweet pie crust disc: Provides the buttery, flaky base that’s essential to any great pie.
Cornstarch (¼ cup): Thickens the pastry cream to a silky, spoonable texture.
Granulated sugar (½ cup): Sweetens the filling just right without overpowering the natural peanut butter flavor.
Large eggs (2): Add richness and help set the creamy filling.
Whole milk (2 cups): The creamy liquid base for the smooth and luscious custard.
Kosher salt (¼ teaspoon): Enhances all the flavors and keeps sweetness balanced.
Unsalted butter (¼ cup): Adds silkiness and richness to the filling.
Vanilla paste or extract (1 teaspoon + 2 teaspoons): Brings fragrant warmth and depth to both filling and whipped cream.
All-purpose flour (½ cup): Used for the peanut butter crumbles and heat-treated for safety.
Powdered sugar (1 ½ cups + ¼ cup): Sweetens the peanut butter crumbles and the whipped cream topping.
Peanut butter (1 cup): The star ingredient—creamy and nutty, it creates those iconic crumbles and the pie’s unmistakable flavor.
Heavy whipping cream (1 cup): Whipped into fluffy peaks for a light, creamy topping that contrasts the dense filling.

How to Make Amish Peanut Butter Cream Pie

Step 1: Prepare the Pie Crust

Lightly flour your work surface and rolling pin, then roll the dough to about 1/8 inch thick. Make sure to turn it every few rolls and dust with flour to avoid sticking. Fit the dough into your pie plate, crimp the edges as you like, and freeze it for 15 minutes. The brief chill helps prevent shrinkage when baking.

Step 2: Blind Bake the Crust

Preheat your oven to 400℉ (205℃). Remove the chilled dough, dock it with a fork all over to avoid bubbles, then line it with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, then bake another 10-15 minutes until the crust is dry and golden. This ensures a crunchy, non-soggy base for the creamy filling.

Step 3: Make the Vanilla Pastry Cream

Whisk cornstarch and sugar in a bowl, add eggs, and mix until smooth. Heat milk with salt in a saucepan until just simmering, then temper the egg mixture with a third of the milk. Return everything to the pan, whisk constantly over medium-high heat until the custard thickens and boils briefly. Strain through a fine mesh sieve to ensure a silky texture. Let cool slightly, then whisk in butter piece by piece and vanilla. Cover tightly with plastic wrap touching the surface and chill for at least 3 hours to fully set.

Step 4: Prepare the Peanut Butter Crumbles

Heat flour in the microwave in 30-second intervals until it reaches 160℉ to make it safe to eat. Sift the flour to remove lumps, combine with powdered sugar, then mix in the peanut butter vigorously until doughy crumbles form. This crumbly texture is what makes the top and bottom layers of the pie so wonderfully unique and satisfying.

Step 5: Whip the Cream

Combine heavy cream, powdered sugar, and vanilla in a mixer bowl, whipping on high speed until stiff peaks form. This light layer tops the pie with a fluffy contrast that balances the richness beneath.

Step 6: Assemble the Pie

Sprinkle about three-quarters of the peanut butter crumbles evenly over the baked pie crust. Pour in the chilled vanilla pastry cream and smooth it to the edges. Spread the whipped cream gently on top, then sprinkle the remaining crumbles for that perfect finishing touch. Chill until ready to serve so the flavors meld beautifully.

How to Serve Amish Peanut Butter Cream Pie

Garnishes

Adding a few extra peanut butter crumbles or a drizzle of melted chocolate on top instantly enhances the pie’s visual appeal and adds layers of taste. Toasted chopped peanuts or a sprinkle of sea salt can create delightful textural contrasts and bring out the peanut flavor even more vibrantly.

Side Dishes

The Amish Peanut Butter Cream Pie pairs wonderfully with a simple cup of black coffee or a tall glass of cold milk to balance its richness. Serving with fresh berries or a light fruit salad can offer a refreshing counterpoint that keeps every bite exciting.

Creative Ways to Present

For a fun twist, serve this pie as individual miniature servings in ramekins topped with extra crumbles and a dollop of whipped cream. You could even layer the filling and crumbs in a trifle dish for a visually stunning dessert that’s perfect for sharing at gatherings or potlucks.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Amish Peanut Butter Cream Pie covered tightly in the refrigerator, where it will stay fresh for up to 3 days. The pie’s creamy texture improves when chilled but try to consume it within a few days for the best flavor and consistency.

Freezing

While the pie can be frozen, the whipped cream topping doesn’t freeze well. For best results, freeze only the pie shell and peanut butter crumble portion wrapped tightly in plastic wrap. Thaw overnight in the refrigerator before assembling with fresh filling and whipped cream.

Reheating

This pie is best enjoyed cold or at room temperature, so reheating is not recommended as it can cause the custard to lose its texture. If you prefer it less chilled, simply let it sit on the countertop for 15-20 minutes before serving.

FAQs

Can I use a store-bought pie crust for the Amish Peanut Butter Cream Pie?

Absolutely! A high-quality store-bought crust works just fine and saves time. Just be sure to blind bake it to achieve that perfectly crisp base.

Is it necessary to heat treat the flour for the peanut butter crumbles?

Yes, heat treating the flour kills any potential bacteria and makes it safe to eat raw in the crumble mixture, giving peace of mind without sacrificing flavor or texture.

Can I substitute natural peanut butter?

You can, but natural peanut butter tends to be less stable and may affect the texture of the crumbles and filling. Using creamy, well-stirred processed peanut butter often yields the best results.

How do I prevent the pie crust from becoming soggy?

The key is blind baking the crust thoroughly and layering the crumbles at the bottom before adding the filling. The crumbles act as a moisture barrier, keeping the crust crisp and delicious.

How long should I chill the pie before serving?

Allow the pie to chill at least 3 hours so the pastry cream fully sets and the flavors blend. Overnight chilling yields an even better texture and flavor balance.

Final Thoughts

The Amish Peanut Butter Cream Pie is one of those timeless, soul-satisfying desserts that feels like a cozy hug on a plate. Whether you’re making it for a special occasion or a casual family dinner, its creamy layers and irresistible peanut butter charm will win hearts every time. Give this recipe a try—you’ll soon understand why it’s a beloved classic that’s worth every second of effort in the kitchen.

Amish Peanut Butter Cream Pie Recipe

★★★★★

5 from 7 reviews

Author: Gabriel
Total Time: 4 hours (including chilling time)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Amish Peanut Butter Cream Pie is a luscious, nostalgic dessert featuring a flaky sweet pie crust filled with a smooth vanilla pastry cream layered with rich, homemade peanut butter crumbles, and topped with fluffy whipped cream. Perfectly balanced in sweetness and texture, this pie is a comforting treat that blends classic flavors for a truly delightful experience.

Instructions

Prepare the Pie Crust: Lightly flour a work surface and rolling pin, then roll out the dough until it’s 1/8″ thick. Turn the pastry a quarter turn every few rolls, dusting with additional flour as needed to prevent sticking. Add the pie dough to the pie plate and crimp the edges as desired. Freeze the prepared crust for 15 minutes.
Bake the Crust: Preheat the oven to 400℉ (205℃). Remove the crust from the freezer and dock (poke) the sides and bottom with a fork. Crumple a piece of parchment paper and place it inside the crust, then fill completely with pie weights, dried rice, or beans. Bake for 15 minutes, then remove the weights and parchment paper. Return the crust to the oven and bake for an additional 10-15 minutes until fully dried and golden.
Make the Pastry Cream: In a medium bowl, whisk together the cornstarch and sugar. Add eggs and mix until smooth. Prepare a separate large bowl with a fine mesh strainer for later. In a saucepan, combine milk and salt and heat over medium-high until just simmering, stirring occasionally to prevent burning. Gradually whisk one-third of the hot milk into the egg mixture to temper it, then pour this mixture back into the saucepan with the remaining milk.
Cook the Pastry Cream: Over medium-high heat, whisk constantly until the mixture thickens and small bubbles start to disappear. Allow it to boil for about 30 seconds while whisking, then remove from heat. Immediately strain the custard through the fine mesh sieve into the prepared bowl, whisking to pass all through. Cool the pastry cream to 140℉, then whisk in butter one tablespoon at a time until fully incorporated. Stir in vanilla extract, cover the surface with plastic wrap to prevent skin, and chill in the refrigerator for at least 3 hours.
Prepare Peanut Butter Crumbles: Place the flour in a microwave-safe bowl and heat in 30-second increments, stirring between, until it reaches 160℉ to heat-treat the flour safe for consumption. Sift the flour through a fine mesh sieve to remove lumps into a large bowl. Add powdered sugar and mix with a fork. Add peanut butter and mix vigorously to form a doughy crumble consistency.
Whip the Cream: In a stand mixer bowl fitted with a whisk attachment (or using a handheld mixer), combine heavy cream, powdered sugar, and vanilla extract. Beat on high speed until stiff peaks form.
Assemble the Pie: Sprinkle three-quarters of the peanut butter crumbles evenly over the bottom of the cooled baked pie crust. Pour the chilled pastry cream over the crumbles, smoothing to the edges. Spread a layer of whipped cream over the pastry cream. Finally, top with the remaining peanut butter crumbles evenly over the whipped cream.

Notes

Heat treating the flour for the crumbles is essential to ensure the flour is safe to eat.
Press plastic wrap directly onto the pastry cream’s surface to prevent a skin from forming while chilling.
Pie weights can be purchased or substituted with dried rice or beans for blind baking the crust.
This pie is best served chilled and can be stored in the refrigerator for up to 3 days.
Allow the pie crust to cool completely before adding the filling to prevent the cream from melting.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking, Mixing
Cuisine: American