Amish Peanut Butter Cream Pie

Ingredients

For the Crumb Layer:

• ½ cup creamy peanut butter
• ½ cup powdered sugar

For the Pie Filling:

• 1 cup sugar
• ⅓ cup all-purpose flour
• ¼ teaspoon salt
• 2 cups whole milk
• 3 large egg yolks, lightly beaten
• 2 tablespoons butter
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Base:

• 1 pre-baked 9-inch pie crust (homemade or store-bought)

Instructions

1. Make the peanut butter crumbs:
   In a small bowl, combine peanut butter and powdered sugar with a fork until crumbly.
   Sprinkle half of these crumbs over the bottom of your pre-baked pie crust.
2. Cook the filling:
   In a saucepan, whisk together sugar, flour, and salt.
   Gradually stir in the milk. Cook over medium heat, stirring constantly, until thickened and bubbly.
   Reduce heat and cook 2 more minutes. Slowly pour a small amount of the hot mixture into the beaten egg yolks (to temper them), then return it all to the saucepan.
   Cook for another 2 minutes, stirring constantly.
3. Finish the custard:
   Remove from heat, and stir in butter and vanilla until smooth.
   Pour the custard over the crumb layer in the pie shell.
4. Cool and top:
   Let the pie cool completely, then refrigerate until set (about 2–3 hours).
5. Whipped cream topping:
   Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
   Spread evenly over the chilled pie.
6. Garnish:
   Sprinkle the remaining peanut butter crumbs on top for that signature Amish touch.

Tips

• Chill overnight for the best texture.
• Add chocolate drizzle or mini peanut butter cups for a fun twist.
• Use natural peanut butter if you prefer a less sweet, richer flavor.