Name: Amish Peanut Butter Cream Pie
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8 servings
Cuisine: Amish
Ingredients: 1 (9-inch) pre-baked pie crust; 3/4 cup creamy peanut butter; 1 cup powdered sugar; 3/4 cup granulated sugar; 3 tablespoons cornstarch; 1/4 teaspoon salt; 2 cups whole milk; 2 large eggs; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 2 tablespoons powdered sugar (for whipped cream topping)

Pie Stories and Peanut Butter Mishaps (Yes, That’s a Thing)

If you’d told me ten years ago I’d end up with an all-time favorite pie that wasn’t apple or pecan, I’d have called you barmy or maybe just plain hungry. But Amish Peanut Butter Cream Pie, oh man, this pie is like that quiet kid in school who ends up being the life of the reunion. My aunt Hazel first made it at a family BBQ (the grill was a disaster but the pie was, honestly, the star of the show). Side note: the first time I made it, half the crust sort of, well, bailed out on me. Turns out I’d mistaken powdered sugar for flour—let’s call that my low point. Anyway, it’s now my go-to “company’s coming” dessert, mostly because it tastes like home, sweet with just the right salty punch, and, shockingly, holds up even when I make it on a lazy Sunday.

Why You’ll Probably End Up Loving This

I make this when someone needs a pick-me-up (or honestly, when I do). My family goes bonkers for the crumbly peanut butter bits on top—my daughter tries to nick them while it cools, every single time. And if you’re anything like me, and get slightly annoyed whisking endlessly over a hot stove, don’t sweat it; this pie’s filling sets up even if you’re not a cream pie ninja. If it’s a little lumpy, who cares? The taste knocks your socks off. Oh, and it’s the only pie my dad won’t drench in whipped cream. That might not sound like a glowing review, but trust me, from him—it’s gold.

What You’ll Need (But Not Everything’s Set In Stone)

1 pre-baked pie crust (store-bought is fine—honestly, half the time I use the roll-out kind. My grandma swore by homemade, but I say whatever works!)
1 cup creamy peanut butter (crunchy is fine for extra texture, but don’t use “natural” unless you like to live dangerously)
3/4 cup powdered sugar (sometimes I run out and just blitz granulated in my blender, works in a pinch)
1 cup heavy cream (milk will work, just makes the filling a smidge less rich)
1/2 cup brown sugar (light or dark, doesn’t matter—use what you grab first)
1/2 cup whole milk (again, I’ve used 2% without catastrophe)
1/4 cup cornstarch
Pinch of salt
2 large eggs
1 teaspoon vanilla extract (the real stuff is best, but cheaper varieties won’t ruin your pie)
Whipped cream, for topping (optional, but I mean, why not?)

This Is How I Make It (Well, Most Days)

Get your crust ready. If you’re baking it, do that first. It needs to be totally cool. Sometimes, if I’m behind, I just toss a store-bought shell in the freezer for an hour—works just fine.
Mix up the peanut butter crumbles. In a bowl, mash together the peanut butter and powdered sugar with a fork. It’ll turn into big crumbs (clumps are good; resist the urge to overmix). This is honestly where I sneak a taste—no shame.
Sprinkle half of those crumbles into the crust. Try to spread them out, but if you get impatient, dump and smoosh, not the end of the world!
Whisk up the filling. In a saucepan, mix brown sugar, cornstarch, and salt. Slowly whisk in milk and heavy cream. Now, medium heat—stir, stir, stir, don’t wander off. Wait for bubbles along the side (I always think it’ll never get thick, and then bam, it’s too thick, so keep an eye out). Should be like pudding—kinda glossy.
Temper the eggs. In a small bowl, beat the eggs. Pour in about half a cup of the hot pudding mixture; whisk quickly (gently, so you don’t get sweet scrambled eggs). Pour that back into the pan and cook another minute.
Add vanilla and cool it. Off the heat, stir in the vanilla. Let it sit maybe five minutes—if you rush and pour it super hot, it’ll melt your crumbles into oblivion. Ask me how I know.
Pour over the crust. Scrape every last bit—it’s gold. Spread it out, then add remaining crumbles on top, pressing just a little so they stick.
Chill. Into the fridge for at least four hours. Overnight is better, if you have the patience (I never do).
Serve with whipped cream. Or not! Honestly, a mug of coffee and a fat slice does it for me. But you do you.

Notes Form The Trenches (a.k.a. My Kitchen)

If you’re impatient (like me), the filling might get lumpier than intended—it still tastes banging.
Sometimes my powdered sugar clings together like old socks in the dryer; just break up the clumps by hand.
If your crust shrinks or cracks, more crumbs plug the hole. Pie engineering at its finest.

Variations I’ve Actually Tried (And Not All Were Genius Ideas)

Chocolate Peanut Butter Cream Pie: Add a handful of chocolate chips to the filling; it’ll melt into swirls (tastes like a peanut butter cup’s artsy cousin).
Tried cutting the sugar—honestly, not worth it. That tangy-sweet thing gets lost if you skimp.
Using almond butter: Meh. Just tastes like almond. Stick to peanut.

Equipment? Here’s What I Use (Or Don‘t, Sometimes)

Pie pan—glass or metal. Or just a casserole dish if that’s all you’ve got.
Medium saucepan. Preferably nonstick, but if not, just soak it after.
Fork and whisk. If you lose one, a potato masher worked for me in a pinch.
Electric mixer for whipped cream (or hand-whip it, but honestly, who’s got forearms for that?)

Storing Your Pie (Though It Never Lasts Here)

Keep it covered in the fridge. Should be good for three days, although in my house, it never makes it past a single afternoon. I tried hiding the last slice once—my husband sniffed it right out.

How I Like To Serve It (The Family Has Other Ideas)

Cold, with whipped cream and a sprinkle of extra crushed peanuts if I’ve got ‘em. But my sister puts a drizzle of chocolate syrup on hers (and claims it tastes ‘like something from a fancy diner’). Oh, a glass of cold milk? Heaven.

Pro Tips (Or, What I Learned The Hard Way)

Let the filling cool before pouring—if you don’t, the peanut butter crumbles get weirdly gluey (I once tried to skip chilling. Bad move. The pie just slumped like a tired cat.)
Be patient with the pudding. Rushing it means it won’t set right. Actually, I find it works better if you keep the heat just below a simmer.

FAQ—Because Friends Always Ask (And Sometimes Argue)

Can I use low-fat milk?: Sure. I’ve done it when that’s all I had, and it still set up—though honestly, the filling isn’t quite as rich. Tastes lighter, sort of. Maybe just a smidge less creamy.
Can I make this ahead of time?: Absolutely, and actually, I think it tastes better the next day. Just keep it well covered in the fridge. And if you need to make crust ahead of time, this all-butter pie crust is my go-to.
Does the pie freeze well?: Honestly? Not really. The texture gets weird—bit grainy. It’s best just fresh. But I guess you could freeze slices in a pinch… though why would you?
What kind of peanut butter?: I use Jif or Skippy most days. Natural stuff makes it a bit oily and sometimes separates (happened to me, once, during a heatwave). There are some ingredient tips at Sally’s Baking Addiction if you wanna geek out further.
Can I make this gluten-free?: Yup. Just use a gluten-free crust (there’s a decent one at Gluten Free on a Shoestring).

Some days, this pie is a process. Other days it’s a shortcut. But, however you end up making it, the result is always sort of magical—and if you end up with extra crumbs, sprinkle them over ice cream. Trust me on that.

Amish Peanut Butter Cream Pie: The Cozy, Creamy Favorite