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Delicious Amish Peanut Butter Pie

Featured in: Desserts to Satisfy Every Craving

Whip peanut butter with cream cheese until light. Fold in sugar and vanilla extract. Transfer to graham cracker shell, refrigerate until set. Finish with homemade whipped topping and chopped nuts before serving. Tastes totally gourmet but you'll only spend about an hour making it.

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Updated on Sun, 13 Apr 2025 16:04:31 GMT
A slice of creamy pie topped with whipped cream and crumbled cookie bits, sitting on a white plate with more pie in the background. Pin it
A slice of creamy pie topped with whipped cream and crumbled cookie bits, sitting on a white plate with more pie in the background. | cookingkitchn.com

Whip up this homestyle Amish Peanut Butter Pie. Combine creamy vanilla pudding with crunchy peanut butter chunks in a buttery shell. Finish with a cloud of whipped cream for a dessert that brings back childhood memories.

What Makes This Pie Special

A must-try for peanut butter fans. Uses simple pantry staples you've probably got already. The combo of buttery crust, silky pudding, and nutty peanut butter pieces satisfies every craving. It's perfect for both family gatherings and neighborhood potlucks.

Ingredients List

  • Pie Crust: Grab one from the store if you're busy
  • Cornstarch: The secret to pudding's thickness
  • Sugar: Regular granulated works fine
  • Eggs: Pick large, farm-fresh ones
  • Milk: Go with whole for richness
  • Salt: Just a tiny amount
  • Butter: Unsalted version
  • Vanilla: Choose pure extract
  • Flour: All-purpose is perfect
  • Powdered Sugar: For the finishing touch
  • Peanut Butter: Creamy style preferred
  • Heavy Cream: For the fluffy topping

Cooking Instructions

Prepare the Crust:
Spread dough thinly. Fit into your pan. Prick bottom with fork. Chill in freezer 15 minutes.
Bake the Shell:
Warm oven to 400°. Line crust with parchment and baking beans. Cook 15 minutes. Remove weights, bake another 10 until it's nice and brown.
Create Pudding:
Combine cornstarch, sugar and eggs. Warm milk until steaming. Slowly pour some into egg mixture while constantly stirring. Return everything to the pot. Cook until thickened.
Cool the Filling:
Push hot pudding through strainer. Stir in butter and vanilla. Place plastic directly on surface. Cool completely.
Prepare Crumbles:
Work flour, sugar and peanut butter together using a fork until crumbly texture forms.
Beat the Cream:
Whip chilled cream with sugar until soft peaks form.
Assemble Your Pie:
Scatter most crumbles in shell. Pour cooled pudding over top. Spread whipped cream. Dust with remaining crumbles.

What Makes It Irresistible

This isn't your average dessert - it's truly something different. The sweet pudding plays against savory peanut butter bits. Every forkful gives you something creamy and something crunchy. Simple ingredients come together for a taste that'll make you grin.

Enjoying Every Mouthful

You'll get three amazing textures in each bite - velvety pudding, crunchy peanut chunks, and airy cream. The base stays crisp while the filling stays smooth. And don't miss those peanut butter pieces that slowly dissolve as you eat.

Country Kitchen Classic

This treat comes straight from Amish country where they know good food doesn't need fancy ingredients. It's made from everyday items but tastes incredibly rich. The recipe's evolved slightly but keeps its down-home charm. It'll transport you to family suppers from years ago.

Nailing The Recipe

Start the pudding a day ahead - it really gets better overnight. Don't stop stirring during cooking or you'll end up with lumps. Make sure your cream is ice-cold before whipping. Using a fresh-made crust pays off. Don't rush any step - patience shows in the final flavor.

A creamy pie topped with whipped cream and crumbled cookies, with a slice removed to reveal its filling. Pin it
A creamy pie topped with whipped cream and crumbled cookies, with a slice removed to reveal its filling. | cookingkitchn.com

Storage Tips

Store uncovered in your fridge. It'll stay tasty for three days though the shell softens after two. Don't try freezing or you'll ruin the topping. It's at its absolute best when eaten the day after making.

Troubleshooting Tricks

Got thick pudding? Splash in a bit more milk. Too runny? Let it bubble a bit longer. Crumbles too dry? Work in a tad more peanut butter. Need extra sweetness? Add more sugar to your cream. Crust going soggy? Better serve it up quickly.

Frequently Asked Questions

→ Scared of soggy bottom?

Make tiny holes in unbaked crust. Add baking beans while cooking. Cool it completely. Paint with beaten egg white. Some people do a double bake.

→ Want to start early?

Whip filling up to three days ahead. Get crust ready the night before. Store everything in the fridge wrapped well. Combine just when you need it. Fresh whipped cream works better though.

→ Cream falling flat?

Use chilled ingredients. Don't overwhip. Keep an eye on it. Stop at firm peaks. Try using a cold metal bowl.

→ How long it keeps?

Good for three days refrigerated. Best when fresh though. Wrap tightly. Keep away from foods with strong odors. Let it sit out briefly before you dig in.

→ Need quick crust?

Premade crusts do the job. Graham crackers match well. Try cookie crusts too. Pick brands you know. Check expiration dates.

→ Getting too sweet?

Cut back on sugar in your whipped cream. Go with unsweetened peanut butter. Don't add extra sweet garnishes. A pinch of salt balances sweetness. Sprinkle nuts for contrast.

→ Want it prettier?

Make pretty patterns with the topping. Reserve nuts for garnish. Add chocolate pieces around the edges. Sprinkle with powdered sugar. Fresh cream always looks nicer.

→ Taking it places?

Chill thoroughly first. Use a sturdy container. Don't put anything on top. Bring extra topping just in case. Drive carefully over bumps.

→ Filling too soft?

Heat the mixture a bit more. Allow full cooling time. Add more thickener maybe. Refrigeration helps it set up. Give it proper chilling time.

→ Need it faster?

Grab a pre-made shell. Consider using whipped topping from the store. Mix filling quickly. Skip decorative touches. It'll taste great anyway.

→ Nuts not mixing right?

Try finer chopping. Add them gradually. Avoid putting them all in at once. Let nuts warm to room temperature. Keep some whole for decorating.

→ Want more nut taste?

Pick extra chunky peanut butter. Create nut layers throughout. Add extra nuts on top. Try another nut butter variety. You can even add a drop of nut flavoring.

Conclusion

Can't get enough? Give nut-flavored cheesecake a try. Or maybe whip up a loaf of nutty sweet bread. They've got that same homey flavor.

Amish Peanut Butter Pie

Smooth nutty dessert delight.

Prep Time
60 Minutes
Cook Time
30 Minutes
Total Time
90 Minutes
By: Sophia

Category: Sweet Delights

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 1 disk of ready-made sweet pie shell (for bottom layer).
02 ¼ cup of corn starch.
03 ½ cup white sugar.
04 2 big eggs.
05 2 cups full-fat milk.
06 ¼ teaspoon sea salt.
07 ¼ cup plain butter, sliced into tbsp chunks.
08 1 teaspoon pure vanilla flavor or paste.
09 ½ cup regular flour.
10 1 ½ cups icing sugar.
11 1 cup creamy peanut spread.
12 1 cup thick cream for whipping.
13 ¼ cup icing sugar.
14 2 teaspoons pure vanilla flavor or paste.

Instructions

Step 01

Dust your counter and rolling pin with a bit of flour, then roll the dough to ⅛" thickness. Turn it slightly after each roll and add more flour if it sticks.

Step 02

Gently lift the rolled dough into your 9" pie dish and shape the edges how you like. Pop it in the freezer for 15 minutes.

Step 03

Set your oven to 400°F (205°C). Take the frozen crust out and poke holes all over with a fork.

Step 04

Scrunch up some parchment paper, put it in the crust, and fill with baking weights or dry beans. Bake it for 15 minutes.

Step 05

Take out the weights and cook another 10-15 minutes until the crust looks golden and feels dry. Set aside to cool down.

Step 06

For your filling, mix cornstarch and sugar in a bowl, then add the eggs and stir until it's all combined.

Step 07

Set up a big bowl with a fine strainer on top for when your cream is done cooking.

Step 08

Put milk and salt in a pot over medium-high heat until it almost boils. Give it a stir now and then so it won't burn.

Step 09

Slowly pour about ⅓ of the hot milk into the egg mix while stirring fast to stop the eggs from cooking.

Step 10

Pour everything back into the pot and cook on medium-high, stirring until it gets thick and starts bubbling. Let it bubble for 30 seconds, then pour through your strainer.

Step 11

Let the cream cool to 140°F, then stir in butter bits until they melt in. Mix in the vanilla flavor.

Step 12

Put plastic wrap on the cream and stick it in the fridge for at least 3 hours.

Step 13

For peanut butter bits, heat flour in the microwave to 160°F, strain it, then mix with icing sugar.

Step 14

Add peanut spread to your flour mix and mash with a fork until you get nice crumbs.

Step 15

For the topping, beat cream with icing sugar and vanilla until it stands in firm peaks.

Step 16

Sprinkle about ¾ of your peanut butter crumbs into the cooled pie shell.

Step 17

Spoon the cold vanilla cream over the crumbs and smooth it out to the edges.

Step 18

Cover the vanilla cream with your whipped cream and scatter the leftover crumbs on top.

Notes

  1. Keep your pie in the fridge without covering it for up to three days. Just know the crust might get a bit softer and the whipped cream could start to run after day two.
  2. Don't try freezing this pie as it'll mess up how it feels and tastes.
  3. Want to save time? Make the pudding up to three days early and bake the crust a day before you need it.
  4. For the tastiest results, eat the pie the same day you bake the crust.

Tools You'll Need

  • 9" pie dish.
  • Fine strainer.
  • Mixing spoon.
  • Food thermometer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten.
  • Dairy.
  • Eggs.
  • Peanuts.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 511
  • Total Fat: 32 g
  • Total Carbohydrate: 49 g
  • Protein: 10 g