Description
Luscious Amish Peanut Butter Cream Pie delivers a nostalgic Midwestern dessert experience with rich, creamy layers. Silky peanut butter filling nestled in a flaky crust promises pure comfort for those craving classic homestyle sweetness.
Ingredients
Scale
- 1 pre-baked 9-inch (23 cm) pie crust (store-bought or homemade)
- 2 cups (480 ml/16 fl oz) whole milk
- 4 large egg yolks
- ½ cup (120 g/4.2 oz) creamy peanut butter
- ½ cup (100 g/3.5 oz) granulated sugar
- 1 ½ cups (360 ml/12 fl oz) heavy cream
- ½ cup (100 g/3.5 oz) powdered sugar
- 2 tbsps butter
- ¼ cup (30 g/1 oz) cornstarch
- ¼ tsp salt
- 1 tsp vanilla extract
- ¼ cup (30 g/1 oz) powdered sugar
Instructions
- Prepare Crumble: Blend peanut butter with powdered sugar to create a delicate, grainy mixture for final garnish.
- Create Filling Base: Combine sugar, cornstarch, and salt in a medium saucepan, forming a foundational dry ingredient mixture.
- Develop Custard: Gradually whisk milk into dry ingredients, eliminating potential lumps and establishing a smooth liquid base. Heat over medium, stirring consistently to prevent scorching, allowing the mixture to thicken and bubble gently for 8-10 minutes.
- Integrate Eggs: Remove from heat, carefully fold in beaten egg yolks, then return briefly to ensure food safety and proper integration.
- Finalize Custard: Remove from heat, incorporate peanut butter and vanilla extract, transforming the mixture into a uniform, silky filling.
- Assemble Pie: Pour the peanut butter custard into a pre-baked pie crust, distributing evenly.
- Chill and Set: Cool to room temperature, then refrigerate for 3-4 hours until filling is completely set.
- Garnish and Serve: Top with a generous layer of whipped cream and sprinkle the reserved peanut butter crumbs across the surface for a delightful textural finish.
Notes
- Control Cornstarch Carefully: Add milk slowly and whisk constantly to prevent lumps, ensuring a silky-smooth custard base without any grainy texture.
- Monitor Heat Precisely: Maintain medium heat while stirring continuously to avoid scorching, allowing the filling to thicken gradually without burning.
- Temperature Management: Cool the pie completely at room temperature before refrigerating, preventing condensation and maintaining the perfect creamy consistency.
- Egg Safety Protocol: Temper egg yolks by slowly incorporating hot custard to prevent scrambling, ensuring a smooth, safe, and creamy filling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (plus chilling)
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 405
- Sugar: 24 g
- Sodium: 155 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg