Amish Peanut Butter Cream Pie

Amish desserts have a way of feeling nostalgic even if you didn’t grow up around them. This Amish Peanut Butter Cream Pie is one of those recipes that instantly brings comfort. It is creamy, rich, silky, and filled with the unmistakable sweetness of peanut butter. The filling is soft and custard-like, layered with sweet peanut butter crumbles and topped with fresh whipped cream. Simple ingredients, simple technique, and an unforgettable flavor.

If you love old-fashioned recipes, this will quickly become a favorite.

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Recipe Card

Type: Dessert
Cuisine: Amish / American
Prep Time: 25 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 35 minutes
Servings: 8
Calories: See nutrition table below
Main Ingredients: Peanut butter, milk, eggs, sugar, pie crust, heavy cream.

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Ingredients

Peanut Butter Crumble Layer

• 1 cup creamy peanut butter
• 1 cup powdered sugar

Custard Filling

• 2 cups whole milk
• 1 cup heavy cream
• 3 large egg yolks
• 3 tablespoons cornstarch
• 1 tablespoon all-purpose flour
• ¾ cup granulated sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Whipped Cream Topping

• 1 ½ cups heavy whipping cream
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract

Crust

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

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How to Make Amish Peanut Butter Cream Pie

Step 1: Make the Peanut Butter Crumbles

In a bowl, combine the peanut butter and powdered sugar. Use a fork to mash and press the mixture until it forms fine, soft crumbles. Set aside. These will be layered both under and on top of the custard.

Step 2: Prepare the Custard

In a medium saucepan, whisk together the egg yolks, granulated sugar, cornstarch, flour, and salt until smooth.
Slowly pour in the milk and cream while whisking.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon. This usually takes about 7 to 10 minutes.
Remove from heat and stir in the vanilla extract.
Let the custard cool for about 10 minutes.

Step 3: Assemble the Pie

Scatter half of the peanut butter crumbles over the bottom of the cooled pie crust.
Pour the warm custard filling over the crumbles and smooth the top.
Sprinkle the remaining peanut butter crumbles over the custard.
Cover with plastic wrap, placing it directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.

Step 4: Make the Whipped Cream

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread or pipe the whipped cream on top of the chilled pie.

Step 5: Chill and Serve

Chill for another 15 to 20 minutes before slicing.
Serve cold.

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Nutrition Table (Approximate per serving)

Nutrient	Amount
Calories	510
Carbohydrates	40 g
Protein	9 g
Fat	36 g
Saturated Fat	18 g
Fiber	2 g
Sugar	30 g
Sodium	180 mg

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Pro Tips

Use creamy peanut butter

It creates the soft, sweet crumbles that this pie is known for.

Don’t rush the custard

Cook it slowly and whisk the entire time to avoid lumps or curdling.

Cool the custard slightly before assembling

Adding it too hot can melt the crumble layer.

Whip the cream to stiff peaks

This keeps the topping firm and stable on the pie.

Chill overnight for best flavor

The peanut butter flavor deepens and the custard becomes even silkier.

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Variations

Chocolate Peanut Butter Cream Pie

Add ½ cup melted chocolate to the custard for a chocolate layer.

No-Bake Version

Use instant vanilla pudding mixed with peanut butter crumbles as a faster alternative.

Graham Cracker Crust

Swap the traditional crust for a graham cracker base for a sweeter, softer finish.

Crunchy Peanut Butter Crumbles

Use half creamy and half crunchy peanut butter for more texture.

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Serving Suggestions

• Serve with a drizzle of warm chocolate syrup.
• Add chopped roasted peanuts on top for crunch.
• Pair with hot coffee or cold milk, both fit the Amish theme perfectly.

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Storage

In the refrigerator:
Keeps well for up to 4 days.

In the freezer:
Can be frozen without whipped cream topping for up to 1 month. Thaw in the refrigerator before adding whipped cream.

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Common Mistakes to Avoid

1. Not allowing the pie enough time to chill. It needs several hours to fully set.
2. Overcooking the custard. This can make it grainy.
3. Adding whipped cream before the custard is cold. It will melt and slide off.
4. Using natural peanut butter. The oils separate and the crumbles won’t form.

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Frequently Asked Questions

Can I use almond milk or dairy-free milk?

The custard will not set correctly unless using full-fat dairy. Substitutions are not recommended.

Can I make this in advance?

Yes. This pie is ideal for making a day ahead.

Can I use store-bought whipped topping?

Yes, but homemade whipped cream tastes better and holds up longer.

Can I use crunchy peanut butter?

Yes, but creamy peanut butter gives the classic Amish texture.

Can I make this without eggs?

Not with the traditional custard. The yolks help create the smooth structure.

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Conclusion

This Irresistible Caramel Coffee Buttercream Cake is one of those timeless desserts that feels comforting, nostalgic, and incredibly satisfying. With its silky custard, sweet peanut butter crumbles, and a cloud of fresh whipped cream, every bite tastes like home. If you enjoy classic cream pies, this one deserves a spot at the very top of your list.