The rich, creamy, and utterly irresistible Amish Peanut Butter Cream Pie is a slice of classic comfort straight from the heart of Amish country. With a delicate buttery crust, a thick and velvety vanilla custard, blissfully sweet peanut butter crumbs, and the softest whipped cream, this is a pie you’ll crave after your very first forkful. Whether you’re indulging for a special occasion or just treating yourself on a cozy afternoon, there’s nothing quite like the nostalgic magic of Amish Peanut Butter Cream Pie to make ordinary moments feel truly extraordinary.

Amish Peanut Butter Cream Pie Recipe - Recipe Image

Ingredients You’ll Need

What makes Amish Peanut Butter Cream Pie extraordinary is how a handful of simple ingredients, each with a purpose, come together to create layers of pure pie perfection. From the creamy filling to the finishing touch of homemade whipped cream, every item on this list is a building block for texture, taste, and that gorgeous pie-shop look.

Pre-baked 9-inch pie crust: Whether homemade or store-bought, this is the vessel for all that luscious filling; crispy and golden is best.
1/2 cup creamy peanut butter: The star of the show, creating that signature sweet-salty crumb layer.
1/2 cup powdered sugar: Mixes with peanut butter to form irresistible, melt-in-your-mouth crumbs.
2/3 cup granulated sugar: Adds balanced sweetness to the creamy custard base.
1/4 cup cornstarch: Key for thickening the filling, making it sturdy yet silky in every bite.
1/2 tsp salt: Just a touch intensifies the peanut butter flavor and keeps the filling from being overly sweet.
3 cups whole milk: Brings a rich, full-bodied texture to the cream filling—don’t skimp here!
4 large egg yolks (lightly beaten): Essential for creating a custard that’s both creamy and sliceable.
2 tbsp unsalted butter: Swirled in at the end, butter adds luxurious richness and shine.
1 1/2 tsp vanilla extract: Finishes the filling with warmth and exquisite aroma.
1 cup heavy whipping cream: For a cloud-like topping that’s the finishing flourish on your masterpiece.
2 tbsp powdered sugar (for whipped cream): Sweetens the topping just enough to complement, not overpower.
1/2 tsp vanilla extract (for whipped cream): Turns your whipped topping from basic to absolutely dreamy.

How to Make Amish Peanut Butter Cream Pie

Step 1: Make the Peanut Butter Crumbs

Start by combining the creamy peanut butter and powdered sugar in a small bowl. Use a fork to blend the mixture until it becomes crumbly and clumps together in small, delicious nuggets. These peanut butter crumbs are the soul of Amish Peanut Butter Cream Pie, offering a sweet-salty burst in every bite. Set your crumbs aside and try not to sneak too many!

Step 2: Prepare the Cream Filling

In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk, making sure there are no lumps. Put the pan over medium heat. Stir constantly, and you’ll notice the mixture begin to thicken and bubble after several minutes. Once bubbling, cook for an additional one to two minutes to ensure the cornstarch works its magic. Remove the pan from the heat for a moment—the aroma is pure happiness.

Step 3: Temper the Egg Yolks

Here’s an essential custard trick: tempering! Slowly whisk about half a cup of the hot milk mixture into your beaten egg yolks. This step keeps the eggs from scrambling while they enrich the custard. Return the tempered mixture to the saucepan, and cook for another minute or two, stirring constantly. The filling should be thick, glossy, and just begging to be poured into your crust.

Step 4: Add Butter and Vanilla

Remove the saucepan from heat and stir in the butter and vanilla extract. The butter melts in smoothly, bringing velvet-like texture, while vanilla deepens the flavor with cozy undertones. Give it a good stir until everything is fully incorporated and marvel at the creamy decadence coming together before your eyes.

Step 5: Assemble the Pie

Sprinkle half of the peanut butter crumbs evenly over the bottom of your cooled pie crust. Pour the warm cream filling right on top, smoothing it out. Scatter the rest of the peanut butter crumbs over the custard, letting them sink in just a bit. This is where Amish Peanut Butter Cream Pie really starts to look irresistible. Carefully place a piece of plastic wrap directly onto the surface of the pie to prevent any pudding “skin” from forming. Chill in the refrigerator for at least four hours, until completely set and sliceable.

Step 6: Whip Up the Topping

Just before serving, whip the heavy cream with powdered sugar and vanilla until you see beautiful, pillowy peaks. Pile the whipped topping generously over your chilled pie, creating swirls or peaks as you like. Each bite will have that perfect light, fluffy contrast to the dense cream and crunchy crumbs.

How to Serve Amish Peanut Butter Cream Pie

Garnishes

This pie already shines, but a few finishing touches can make it extra special. Sprinkle some additional peanut butter crumbs right before serving, or drizzle a little warm, melted peanut butter over the whipped cream for an extra pop of flavor and a wow-worthy look. A light dusting of cocoa powder also works nicely if you enjoy a hint of chocolate.

Side Dishes

Because Amish Peanut Butter Cream Pie is rich and creamy, it pairs beautifully with lighter sides. Fresh berries or a simple fruit salad add a refreshing burst that balances the sweetness. A cup of freshly brewed coffee or cold milk on the side is a classic touch that brings out the best in each bite.

Creative Ways to Present

Try making individual portions in small ramekins or mini pie shells for a party-ready treat. For a rustic farmhouse look, serve straight from the glass pie dish with a big old spoon for scooping. You can even cut the pie into perfectly neat slices and top each with a swirl of whipped cream and a peanut butter drizzle—talk about Instagram-worthy!

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (it’s rare!), cover your Amish Peanut Butter Cream Pie loosely with plastic wrap or aluminum foil and keep it in the refrigerator. It stays fresh for up to 3 days. The whipped cream may soften a bit, but the pie will still taste absolutely delicious.

Freezing

Freezing the assembled pie is not recommended, as the texture of the custard and whipped cream can change. However, the pie shell with peanut butter crumbs and cream filling (without whipped topping) can be frozen if tightly wrapped for up to a month. Thaw overnight in the fridge, and add freshly whipped cream before serving.

Reheating

There’s no need to reheat Amish Peanut Butter Cream Pie; it’s best enjoyed chilled straight from the refrigerator. If the filling happens to lose its firmness, a brief stay in the coldest part of the fridge will restore its sliceable texture.

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter will give the crumb layer extra texture and a nutty crunch. Just be aware it may not be quite as fine and uniform, but if you’re a fan of extra peanut bits, you’ll love it.

How far in advance can I make Amish Peanut Butter Cream Pie?

This pie is perfect for making ahead. Prepare it up to a full day in advance and keep it chilled until ready to serve. Just add the whipped cream right before serving for the freshest flavor and best presentation.

Can I make it gluten-free?

Definitely! Simply use a gluten-free pie crust, and the rest of the recipe is already gluten-free. You’ll have all the traditional flavor with none of the gluten.

What if I don’t have cornstarch?

If you’re out of cornstarch, you can substitute an equal amount of arrowroot powder for a similar thickening effect. Flour will work in a pinch, but the filling may be a bit less silky.

Can I use store-bought whipped topping?

Yes, you can. While homemade whipped cream delivers the freshest flavor and lightest texture, store-bought whipped topping is a good shortcut when you’re pressed for time. Just spread it gently over your chilled Amish Peanut Butter Cream Pie and you’re good to go.

Final Thoughts

There’s something truly special about sharing a homemade Amish Peanut Butter Cream Pie with friends and family—the creamy layers and nostalgic peanut butter crumbs make it a standout treat for any occasion. Give this recipe a try, and let the classic, comforting flavors of Amish baking brighten up your table and bring a smile to everyone lucky enough to get a slice!

Amish Peanut Butter Cream Pie Recipe

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4.8 from 26 reviews

Author: admin
Total Time: 4 hours 40 minutes (includes chilling time)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, creamy goodness of Amish Peanut Butter Cream Pie. A luscious no-bake dessert featuring layers of peanut butter crumbs, velvety cream filling, and a dollop of whipped cream on top. Perfect for peanut butter lovers!

Ingredients

Scale

For the crust:

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

For the peanut butter crumbs:

1/2 cup creamy peanut butter
1/2 cup powdered sugar

For the cream filling:

2/3 cup granulated sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups whole milk
4 large egg yolks (lightly beaten)
2 tbsp unsalted butter
1 1/2 tsp vanilla extract

For the whipped topping:

1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

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Instructions

Prepare peanut butter crumbs: Combine creamy peanut butter and powdered sugar until crumbly; set aside.
Make cream filling: Whisk together granulated sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk and cook until thickened. Temper egg yolks, then cook until thick. Remove from heat, stir in butter and vanilla.
Assemble pie: Sprinkle half of peanut butter crumbs in pie crust, pour warm cream filling, add remaining crumbs. Chill for at least 4 hours.
Whip topping: Whip cream, sugar, and vanilla until stiff peaks form. Spread over pie and serve.