Amish Peanut Butter Pie (Print Version)
# 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:
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.
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.
03 -
Set your oven to 400°F (205°C). Take the frozen crust out and poke holes all over with a fork.
04 -
Scrunch up some parchment paper, put it in the crust, and fill with baking weights or dry beans. Bake it for 15 minutes.
05 -
Take out the weights and cook another 10-15 minutes until the crust looks golden and feels dry. Set aside to cool down.
06 -
For your filling, mix cornstarch and sugar in a bowl, then add the eggs and stir until it's all combined.
07 -
Set up a big bowl with a fine strainer on top for when your cream is done cooking.
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.
09 -
Slowly pour about ⅓ of the hot milk into the egg mix while stirring fast to stop the eggs from cooking.
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.
11 -
Let the cream cool to 140°F, then stir in butter bits until they melt in. Mix in the vanilla flavor.
12 -
Put plastic wrap on the cream and stick it in the fridge for at least 3 hours.
13 -
For peanut butter bits, heat flour in the microwave to 160°F, strain it, then mix with icing sugar.
14 -
Add peanut spread to your flour mix and mash with a fork until you get nice crumbs.
15 -
For the topping, beat cream with icing sugar and vanilla until it stands in firm peaks.
16 -
Sprinkle about ¾ of your peanut butter crumbs into the cooled pie shell.
17 -
Spoon the cold vanilla cream over the crumbs and smooth it out to the edges.
18 -
Cover the vanilla cream with your whipped cream and scatter the leftover crumbs on top.
# Notes:
01 -
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.
02 -
Don't try freezing this pie as it'll mess up how it feels and tastes.
03 -
Want to save time? Make the pudding up to three days early and bake the crust a day before you need it.
04 -
For the tastiest results, eat the pie the same day you bake the crust.