Amish Peanut Butter Dream Pie (Printable Version)

Luscious creamy peanut butter filling in a crisp crust with whipped cream topping

# What You'll Need:

→ Crust

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

→ 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 - In a medium bowl, mix together the peanut butter and powdered sugar with a fork until crumbly. Set aside.
02 - Spread half of the peanut butter crumbs in the bottom of the baked pie crust.
03 - In a saucepan, whisk together granulated sugar, flour, and salt. Gradually whisk in milk until smooth.
04 - Place the saucepan over medium heat. Cook, whisking constantly until mixture thickens and just begins to boil (about 4-5 minutes).
05 - In a separate bowl, whisk the egg yolks. Gradually whisk in a little of the hot milk mixture to temper the eggs.
06 - Slowly pour the egg mixture back into the saucepan, whisking constantly. Cook for another 2 minutes until thick and glossy.
07 - Remove from heat. Stir in butter and vanilla until smooth.
08 - Pour the filling over the peanut butter crumbs in the pie shell. Allow to cool for about 15 minutes, then refrigerate for at least 2 hours until completely set.
09 - Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over chilled pie.
10 - Sprinkle with the remaining peanut butter crumbs before serving.

# Expert Advice:

01 -
  • The texture contrast between silky custard and crumbly peanut butter pockets is something you have to experience to believe
  • It comes together faster than almost any other homemade pie but tastes like you spent all day in the kitchen
  • Something about peanut butter in custard form just hits different than regular peanut butter pie
02 -
  • If your custard tastes slightly floury after cooking, you didnt cook it quite long enough—give it another minute next time
  • The pie needs those full 2 hours of chilling time to set properly, otherwise youll have a delicious but sloppy mess when slicing
  • Room temperature egg yolks temper more easily than cold ones straight from the fridge
03 -
  • Use a rubber spatula to get every last bit of custard out of the saucepan—your future self will thank you when tasting time comes
  • If youre nervous about the egg tempering step, you can make a flour-thickened custard without eggs by increasing the flour to 1/2 cup

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