Amish Peanut Butter Dream Pie (Printable)

Rich creamy peanut butter filling topped with whipped cream and crumb topping in a crisp pie shell

# What You Need:

→ Crust

01 - 1 9-inch prepared pie crust, baked and cooled

→ Peanut Butter Crumbs

02 - 3/4 cup creamy peanut butter
03 - 1 cup powdered sugar

→ Filling

04 - 2/3 cup granulated sugar
05 - 1/3 cup all-purpose flour
06 - 1/4 teaspoon salt
07 - 2 cups whole milk
08 - 3 large egg yolks
09 - 1 teaspoon pure vanilla extract
10 - 2 tablespoons unsalted butter

→ Topping

11 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon vanilla extract

# How-To:

01 - Mix creamy peanut butter and powdered sugar in a medium bowl using a fork until crumbly texture forms. Reserve for later use.
02 - Distribute half of the prepared peanut butter crumbs evenly across the bottom of the cooled baked pie crust.
03 - Whisk granulated sugar, all-purpose flour, and salt in a saucepan until thoroughly blended.
04 - Gradually whisk whole milk into dry mixture until smooth. Place over medium heat, stirring constantly until mixture thickens and begins to bubble, approximately 4 to 5 minutes.
05 - Whisk egg yolks in separate bowl. Slowly incorporate small amount of hot milk mixture while whisking continuously to prevent curdling.
06 - Return tempered egg mixture to saucepan, whisking constantly. Continue cooking for 2 minutes until mixture achieves thick, glossy consistency.
07 - Remove from heat. Stir in unsalted butter and vanilla extract until completely smooth and incorporated.
08 - Pour warm filling over peanut butter crumb layer in crust. Cool at room temperature for 15 minutes, then refrigerate minimum 2 hours until completely set.
09 - Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread generously over chilled pie surface.
10 - Sprinkle remaining peanut butter crumbs over whipped topping before slicing and serving.

# Expert Advice:

01 -
  • The filling cooks up into the silkiest pudding youve ever tasted, no cornstarch weirdness or grainy texture
  • Those peanut butter crumbs scattered throughout create these incredible little pockets of concentrated flavor
02 -
  • The filling must be completely cold before adding whipped cream or the topping will melt into a sad puddle
  • Tempering the eggs properly is the difference between silky pudding and scrambled eggs in milk
03 -
  • Room temperature ingredients mix more smoothly, so pull the eggs and milk out about 20 minutes before starting
  • Use a rubber spatula to scrape every bit of filling from the saucepan, that stuff is liquid gold

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