Description
This Amish Peanut Butter Cream Pie is a no-bake dessert featuring a rich, creamy peanut butter filling in a flaky crust, topped with whipped cream. It’s a comforting, old-fashioned treat perfect for any occasion.
Ingredients
Scale
- For the Homemade Flaky Pie Crust:
- 2 ½ cups (300g) all-purpose flour, plus extra for dusting
- 1 teaspoon fine sea salt
- 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
- ½ cup (120ml) ice water, plus an additional 1-2 tablespoons if needed
- Alternatively, one pre-baked 9-inch pie crust
- For the Rich Amish Peanut Butter Cream Filling:
- 1 ½ cups (300g) granulated sugar
- ½ cup (60g) all-purpose flour
- ½ teaspoon fine sea salt
- 3 cups (720ml) whole milk
- 4 large egg yolks
- 2 teaspoons pure vanilla extract
- 1 cup (256g) creamy peanut butter
- ½ cup (113g) unsalted butter, softened
- For the Fluffy Whipped Topping:
- 2 cups (480ml) heavy cream, very cold
- ½ cup (60g) powdered sugar (confectioners’ sugar)
- 1 teaspoon pure vanilla extract
- Optional Garnish: Finely chopped roasted peanuts, chocolate shavings, or a drizzle of chocolate syrup
Instructions
- Combine 2 ½ cups flour and 1 tsp salt in a large bowl. Cut in 1 cup cold cubed butter until mixture resembles coarse meal. Gradually add ½ cup ice water, mixing lightly with a fork until the dough just begins to come together. Do not overmix. Gather dough into a cohesive disk, wrap tightly in plastic, and refrigerate for at least 30 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate. Trim edges, fold under, and crimp decoratively. Chill the prepared crust in the refrigerator or freezer for at least 15–20 minutes. Preheat oven to 425°F (220°C). Line the chilled crust with parchment paper or foil, fill with pie weights. Bake for 15 minutes, then carefully remove parchment and weights. Continue baking for another 8–12 minutes until golden brown and dry. Cool completely on a wire rack.
- In a medium heavy-bottomed saucepan, whisk together 1 ½ cups granulated sugar, ½ cup flour, and ½ tsp salt. Gradually pour in 3 cups whole milk, whisking constantly until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue cooking and stirring for 1–2 minutes, then remove from heat. In a separate small bowl, lightly whisk 4 egg yolks. Gradually drizzle about ½ cup of the hot milk mixture into the egg yolks, whisking constantly to temper. Pour the tempered egg yolks back into the saucepan with the remaining hot custard. Return to medium-low heat and cook for another 1–2 minutes, stirring constantly, until very thick and glossy. Do not boil vigorously. Remove the saucepan from heat. Stir in 2 tsp pure vanilla extract and 1 cup creamy peanut butter. Whisk until the peanut butter is completely melted and smoothly incorporated. Add ½ cup softened unsalted butter to the hot filling. Stir until fully melted and blended, making the filling extra rich and velvety smooth. Transfer the filling to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 1–2 hours until completely chilled and firm.
- Chill your mixing bowl and whisk attachment (or beaters) in the freezer for 10–15 minutes. Pour 2 cups very cold heavy cream into the chilled bowl. Begin whipping on medium-low speed, gradually increasing to medium-high. As the cream starts to thicken and soft peaks form (about 2–3 minutes), gradually add ½ cup powdered sugar and 1 tsp pure vanilla extract. Continue whipping until stiff peaks form. Be careful not to over-whip.
- Ensure your pre-baked pie crust is completely cool. Spoon the thoroughly chilled Amish peanut butter cream filling evenly into the crust and smooth the top. Gently dollop or spread the freshly made whipped topping over the peanut butter filling. Optionally, garnish the top with finely chopped roasted peanuts, chocolate shavings, or a drizzle of chocolate syrup for a decorative finish.
- Refrigerate the assembled Amish Peanut Butter Cream Pie for at least another 2–4 hours before serving to allow it to fully set and develop the best consistency and flavor. When ready to serve, use a sharp, thin knife dipped in hot water and wiped clean between each slice for perfectly clean cuts. Store any leftover pie in an airtight container in the refrigerator for up to 3–4 days to maintain freshness.
Notes
- For best results, use unbleached all-purpose flour.
- Ensure butter and cream are very cold for a flaky crust and stable whipped topping.
- Natural peanut butter may separate; use classic processed creamy peanut butter for optimal texture.
- Do not overmix the pie crust dough to avoid toughness.
- Chill the pie crust thoroughly before blind baking to prevent shrinkage.
- Temper egg yolks carefully to prevent scrambling.
- Do not boil the custard after adding egg yolks.
- Cover the filling surface directly with plastic wrap to prevent a skin from forming.
- Chill the pie for at least 2-4 hours before serving for best consistency.
- Clean knife with hot water between slices for neat cuts.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 1 Hour
- Cook Time: 25 Minutes
- Category: Dessert
- Method: No-Bake (Filling)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 450-550 kcal (estimate)
- Sugar: Approx. 30-40g (estimate)
- Sodium: Approx. 200-300mg (estimate)
- Fat: Approx. 25-35g (estimate)
- Saturated Fat: Approx. 15-20g (estimate)
- Unsaturated Fat: Approx. 10-15g (estimate)
- Trans Fat: Approx. 0-1g (estimate)
- Carbohydrates: Approx. 40-50g (estimate)
- Fiber: Approx. 2-3g (estimate)
- Protein: Approx. 8-12g (estimate)
- Cholesterol: Approx. 80-100mg (estimate)
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