Old Fashioned Amish Peanut Butter Dream Pie (Printable Version)
A luscious, creamy Amish dessert blending rich peanut butter with nostalgic tradition 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
# Directions:
01 - Mix peanut butter and powdered sugar in a medium bowl with a fork until crumbly. Set aside.
02 - Spread half of the peanut butter crumbs evenly in the bottom of the baked pie crust.
03 - Whisk together granulated sugar, flour, and salt in a saucepan until well blended.
04 - Gradually whisk in milk to the dry ingredients until smooth and no lumps remain.
05 - Place saucepan over medium heat. Cook, whisking constantly until mixture thickens and just begins to boil, approximately 4-5 minutes.
06 - Whisk egg yolks in a separate bowl. Gradually whisk in a small amount of the hot milk mixture to temper the eggs, stirring constantly.
07 - Slowly pour the tempered egg mixture back into the saucepan, whisking continuously. Cook for 2 additional minutes until thick and glossy.
08 - Remove from heat. Stir in butter and vanilla extract until completely smooth and incorporated.
09 - Pour filling over peanut butter crumbs in the pie shell. Let cool for 15 minutes at room temperature, then refrigerate for at least 2 hours until completely set.
10 - Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread evenly over the chilled pie surface.
11 - Sprinkle remaining peanut butter crumbs over the whipped topping before serving.
# Expert Tips:
01 -
- The filling cooks up silky smooth without any complicated techniques
- That crumb layer in the middle creates an unexpected texture surprise
- It tastes like something your grandmother might have made but better
02 -
- Tempering the eggs slowly prevents them from scrambling in the hot mixture
- The filling must chill completely before adding whipped cream or it will melt right through
- This pie actually tastes better the next day as flavors meld together
03 -
- Room temperature ingredients blend more smoothly and prevent lumps in your filling
- A pie shield or aluminum foil around the crust edges prevents burning if making a homemade crust