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Amish Peanut Butter Cream Pie Recipe
Ash Tyrrell

Amish Peanut Butter Cream Pie Recipe

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.
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Prep Time 20 minutes
Cook Time 15 minutes
6 hours
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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
  • 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:
  • Chocolate shavings for a bakery-style finish
  • Peanut butter drizzle extra indulgence!

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.