Amish Peanut Butter Cream Pie Recipe: Rich, Creamy & Sweet Dessert
I couldn’t believe how good this pie turned out when I first made it. The creamy peanut butter filling, the light whipped topping, and that classic pie crust all came together so perfectly.
It’s rich without being too heavy, and every bite feels like comfort in dessert form. I love that it looks fancy but is actually so easy to put together.
If you’re like me and enjoy sharing desserts with family, this one will disappear fast!
Ingredients
Here’s what you’ll need to make this creamy peanut butter dream. I’ve added a few tips so you get the best results possible.
For the Pie Crust:
- 1 pre-made 9-inch pie crust (store-bought or homemade – avoid frozen if you want better texture)
Pro tip: A graham cracker crust works too for a no-bake version.
For the Peanut Butter Cream Filling:
- ½ cup creamy peanut butter (smooth natural peanut butter gives a cleaner flavor)
- ½ cup sugar (granulated – don’t reduce too much or the filling won’t set right)
- 3 tablespoons cornstarch (helps thicken – don’t skip)
- ¼ teaspoon salt (balances sweetness)
- 2 cups whole milk (fresh milk works best, avoid ultra-pasteurized for best texture)
- 3 large egg yolks (room temperature makes tempering easier)
- 2 teaspoons vanilla extract (adds warmth and depth)
For the Whipped Topping:
- 1 cup heavy cream (chilled for easy whipping)
- 2 tablespoons powdered sugar (keeps the cream light and not grainy)
- ½ teaspoon vanilla extract (a little flavor boost)
For Garnish (Optional):
- Chopped peanuts (for crunch)
- Chocolate shavings (for a bakery-style finish)
- Peanut butter drizzle (extra indulgence!)
Note: This recipe makes about 8 servings.
Variations
You can easily adjust this recipe to fit your preferences.
- Dairy-free: Use almond milk for the filling and coconut whipped cream for topping.
- Sugar-free: Swap sugar with maple syrup or a sugar substitute like monk fruit.
- Extra flavor: Add a layer of chocolate ganache between the crust and peanut butter filling.
- Crunchy twist: Fold in some crushed graham crackers or peanuts into the filling.
Cooking Time
Here’s how long it will take from start to finish:
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Chilling Time: 4–6 hours
- Total Time: 5–7 hours
Equipment You Need
- Mixing bowls – for combining all your ingredients.
Hand mixer or stand mixer – whips cream and blends filling smoothly. - Measuring cups and spoons – ensures accuracySpatula – spreads filling evenly in the crust.Saucepan – for cooking the peanut butter custard filling.
- Pie dish (9-inch) – glass or ceramic gives the best results.
- Plastic wrap – prevents skin forming on the filling.
- Whisk – to mix sugar, cornstarch, and milk lump-free.
How to Make Amish Peanut Butter Cream Pie?
This recipe comes together in simple steps. Just take it slow and enjoy the process.
Step 1: Prepare the Pie Crust
Start by baking your crust at 375°F (190°C) until golden brown. If it’s store-bought, just blind bake it for about 12–15 minutes. Let it cool completely before adding the filling. A cooled crust ensures the creamy filling sets properly.
Step 2: Make the Peanut Butter Cream Filling
In a saucepan, whisk together sugar, cornstarch, and salt. Slowly pour in the milk so you don’t get lumps. Cook over medium heat, stirring constantly, until it thickens. Temper the egg yolks by whisking in some of the hot mixture, then return them to the saucepan. Cook a few more minutes, then stir in peanut butter and vanilla until smooth.
Step 3: Assemble and Chill
Pour the filling into the cooled crust and smooth it out with a spatula. Cover directly with plastic wrap so it touches the filling—this prevents a skin from forming. Refrigerate for at least 4 hours, or until firm. The longer it chills, the better the texture.
Step 4: Whip the Topping
Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread generously over the chilled pie, or pipe it on if you want a fancier look. Whipped cream makes this pie extra light and balanced.
Step 5: Garnish and Serve
Sprinkle chopped peanuts, drizzle peanut butter, or shave some chocolate on top. Slice and serve chilled. Every bite is creamy, nutty, and absolutely delicious.
Additional Tips for Making this Recipe Better
Here are a few things I learned after making this pie myself:
- I always chill the pie overnight for the best firmness and flavor.
- Using fresh eggs and milk makes a huge difference in the creaminess.
I sometimes add a thin layer of melted chocolate under the filling for a peanut butter cup vibe. - I whip my cream in a chilled bowl – it holds peaks faster and stays fluffy longer.
How to Serve Amish Peanut Butter Cream Pie?
This pie is beautiful on its own, but a few little touches can make it shine. Serve it with a drizzle of chocolate sauce for a bakery-style finish, or sprinkle chopped nuts for crunch.
I like serving mine with a hot cup of coffee—it balances the richness perfectly. For parties, cut it into smaller slices and add whipped cream rosettes for an elegant look.
Nutritional Information
Here’s an approximate breakdown per slice (8 servings):
- Calories: 320
- Protein: 6g
- Carbohydrates: 28g
- Fat: 20g
Make Ahead and Storage
Storing in the Refrigerator
Cover tightly with plastic wrap or foil and refrigerate for up to 4 days. The filling stays creamy and delicious.
Freezing
If you want to save it longer, freeze the pie without the whipped cream topping for up to 2 months. Wrap well in plastic and foil. Thaw in the fridge overnight before serving.
Reheating (If Needed)
This pie is best cold, but if you want a softer texture, let it sit at room temperature for 15–20 minutes before serving.
Why You’ll Love This Recipe?
This pie is truly special, and here’s why I think you’ll fall in love with it:
- It’s so easy to make, even if you’re not an experienced baker.
- The flavor is rich, creamy, and indulgent without being overly sweet.
- You can customize it with simple variations like dairy-free or sugar-free.
- It’s a perfect make-ahead dessert that actually tastes better the next day.
- It’s beautiful enough for guests but simple enough for a weeknight treat.
Amish Peanut Butter Cream Pie Recipe
Ingredients
Method
- Start by baking your crust at 375°F (190°C) until golden brown. If it’s store-bought, just blind bake it for about 12–15 minutes. Let it cool completely before adding the filling. A cooled crust ensures the creamy filling sets properly.
- In a saucepan, whisk together sugar, cornstarch, and salt. Slowly pour in the milk so you don’t get lumps. Cook over medium heat, stirring constantly, until it thickens. Temper the egg yolks by whisking in some of the hot mixture, then return them to the saucepan. Cook a few more minutes, then stir in peanut butter and vanilla until smooth.
- Pour the filling into the cooled crust and smooth it out with a spatula. Cover directly with plastic wrap so it touches the filling—this prevents a skin from forming. Refrigerate for at least 4 hours, or until firm. The longer it chills, the better the texture.
- Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread generously over the chilled pie, or pipe it on if you want a fancier look. Whipped cream makes this pie extra light and balanced.
- Sprinkle chopped peanuts, drizzle peanut butter, or shave some chocolate on top. Slice and serve chilled. Every bite is creamy, nutty, and absolutely delicious.
Notes
- I always chill the pie overnight for the best firmness and flavor.
- Using fresh eggs and milk makes a huge difference in the creaminess.
I sometimes add a thin layer of melted chocolate under the filling for a peanut butter cup vibe. - I whip my cream in a chilled bowl – it holds peaks faster and stays fluffy longer.
