Description
This Amish Peanut Butter Cream Pie is a luscious dessert featuring a creamy peanut butter custard nestled in a pre-baked pie crust. Sweet peanut butter crumbs add a delightful texture contrast both at the bottom and top of the pie, which is chilled to set perfectly and served with a dollop of whipped cream for extra indulgence.
Ingredients
Scale
Pie Crust
- 1 pre-baked 9-inch pie crust
Peanut Butter Crumbs
- 1 cup granulated sugar, divided
- 1/2 cup peanut butter
Custard Filling
- 3 cups whole milk
- 1/2 cup cornstarch
- 3 large egg yolks
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Whipped cream, for topping
Instructions
- Prepare Peanut Butter Crumbs: In a small bowl, mix 1/2 cup granulated sugar with 1/2 cup peanut butter until it forms a crumbly mixture. Set this aside for later use.
- Warm the Milk: Pour 2 1/2 cups of whole milk into a medium saucepan and heat over medium heat until it’s warm but not boiling. This will be used as the base for the custard.
- Mix Egg Mixture: In a separate bowl, whisk together the remaining 1/2 cup sugar, 1/2 cup whole milk, cornstarch, egg yolks, and salt until the mixture is smooth and well combined.
- Cook the Custard: Gradually add the egg mixture to the warm milk in the saucepan, whisking constantly. Continue to cook over medium heat, stirring frequently for 5 to 7 minutes until the mixture thickens and becomes bubbly, indicating the custard is ready.
- Flavor and Cool: Remove the saucepan from heat and stir in 1 teaspoon vanilla extract. Allow the custard to cool slightly to room temperature.
- Layer the Pie: Sprinkle half of the peanut butter crumb mixture evenly over the bottom of the pre-baked pie crust. Pour the warm custard filling over the crumbs and spread it evenly to cover.
- Finish with Topping and Chill: Sprinkle the remaining peanut butter crumbs on top of the custard. Place the pie in the refrigerator and chill for 2 to 3 hours until the filling is fully set.
- Serve: Once chilled and set, serve the pie slices topped with whipped cream for a creamy, indulgent finish.
Notes
- Ensure the milk is warm but not boiling to prevent curdling during custard preparation.
- Use a whisk continuously while adding the egg mixture to warm milk to avoid lumps and achieve a smooth custard.
- Chilling the pie thoroughly is crucial for the custard to set properly and develop optimal texture.
- For a nuttier flavor, use natural peanut butter without added sugars or oils.
- This pie is best consumed within 2 days when stored covered in the refrigerator.
