Amish Peanut Butter Cream has always been a showstopper in my family, a dessert that instantly transports me back to cozy Sunday dinners. The first time I tried a slice of the actual Amish peanut butter cream pie, I was hooked by the unbelievably smooth, creamy vanilla filling contrasted with that sweet, crumbly peanut butter layer. It’s a flavor combination that just sings! I’ve spent years perfecting this homemade version, aiming for that perfect balance of sweet and salty, and I’m so excited to share this easy Amish peanut butter cream recipe with you. Let’s get cooking!
Why You’ll Love This Amish Peanut Butter Cream Pie
This incredible dessert is a guaranteed crowd-pleaser for so many reasons:
- Unbeatable Taste: It’s the perfect harmony of sweet, creamy peanut butter filling and a buttery crust, a true classic for a reason.
- Quick Prep Time: You can whip up the components in under 30 minutes, making it ideal for busy weeknights.
- Family-Friendly Fun: Kids and adults alike adore this dessert, making it a hit at any family gathering or potluck.
- Budget-Friendly Ingredients: Most items are pantry staples, making this Amish peanut butter pie recipe incredibly economical.
- No-Bake Wonder: Skip the oven! This pie is mostly assembled and chilled, freeing up your oven for other dishes.
- Impressive Presentation: With its layers of creamy filling and crumbly topping, it looks as good as it tastes.
- Adaptable Recipe: This Amish peanut butter pie recipe is a great base for variations, from adding chocolate to trying different crusts.
Amish Peanut Butter Cream Ingredients
Gathering the right ingredients is key to achieving that perfect Amish peanut butter cream filling. Here’s what you’ll need:
- 1 pre-baked 9-inch pie crust – a store-bought or homemade flaky crust works wonderfully
- 3/4 cup powdered sugar – for the sweet peanut butter crumble
- 1/2 cup creamy peanut butter – make sure it’s not the natural kind for the best crumble texture
- 2 1/2 cups whole milk – provides the creamy base for our filling
- 2/3 cup granulated sugar – to sweeten the custard
- 1/4 cup cornstarch – our thickening agent for that luscious consistency
- 1/4 tsp salt – balances the sweetness and enhances flavors
- 3 large egg yolks – adds richness and helps thicken the filling
- 2 tbsp unsalted butter – for a smooth, decadent finish
- 1 tsp vanilla extract – essential for that classic dessert flavor
- 1 1/2 cups heavy cream – for a light and airy whipped topping
- 2 tbsp powdered sugar (for whipped topping) – to sweeten the cream
- 1/2 tsp vanilla extract (for whipped topping) – for flavor in the whipped cream
How to Make Amish Peanut Butter Cream Pie
Crafting this delicious dessert is straightforward, even for beginners. Follow these steps to create a truly memorable homemade Amish peanut butter cream experience.
- Step 1: If your pie crust isn’t pre-baked, bake it according to package directions or your favorite recipe until golden brown and set. Let it cool completely on a wire rack. This is crucial to prevent a soggy bottom.
- Step 2: Prepare the peanut butter crumble. In a small bowl, combine 3/4 cup powdered sugar and 1/2 cup creamy peanut butter. Mix with a fork until it resembles coarse crumbs. This crumble adds a delightful texture and sweet peanut butter flavor.
- Step 3: Now, let’s make the luscious filling. In a medium saucepan, whisk together 2/3 cup granulated sugar, 1/4 cup cornstarch, 1/4 tsp salt, and 3 large egg yolks. Gradually whisk in 2 1/2 cups whole milk until everything is smooth.
- Step 4: Cook the filling over medium heat, whisking constantly. You’ll notice it gradually thickening. Keep whisking until it reaches a pudding-like consistency, which usually takes about 7-10 minutes. It should be thick enough to coat the back of a spoon.
- Step 5: Remove the saucepan from the heat. Stir in 2 tbsp unsalted butter and 1 tsp vanilla extract until the butter is fully melted and incorporated. This makes the filling wonderfully smooth and rich.
- Step 6: Sprinkle about half of the prepared peanut butter crumbles evenly over the bottom of your cooled pie crust. This layer adds a fantastic texture and flavor base to your homemade Amish peanut butter cream.
- Step 7: Carefully pour the warm custard filling over the peanut butter crumbles. Use a spatula to spread it evenly, creating a smooth surface for the topping.
- Step 8: Cover the pie loosely with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming. Chill the pie in the refrigerator for at least 3-4 hours, or until the filling is completely set and firm.
- Step 9: While the pie chills, prepare the whipped topping. In a chilled bowl, beat 1 1/2 cups heavy cream with an electric mixer on medium-high speed. Gradually add 2 tbsp powdered sugar and 1/2 tsp vanilla extract. Continue beating until soft peaks form. Be careful not to overbeat, or it will become buttery.
- Step 10: Once the pie is set, remove the plastic wrap. Gently spread the whipped topping over the chilled filling, creating swirls for a beautiful finish.
- Step 11: Sprinkle the remaining peanut butter crumbles over the whipped topping. This final touch adds visual appeal and another layer of flavor.
- Step 12: Slice and serve your delightful homemade Amish peanut butter cream pie chilled. Enjoy every creamy, peanut buttery bite!
Preparing the Peanut Butter Crumble
To make the crumble, simply combine 3/4 cup powdered sugar with 1/2 cup creamy peanut butter in a small bowl. Use a fork to mix them together until the mixture forms coarse, crumbly bits. This simple step adds a delightful texture and sweet peanut butter flavor.
Making the Creamy Peanut Butter Filling
In a saucepan, whisk together 2/3 cup granulated sugar, 1/4 cup cornstarch, 1/4 tsp salt, and 3 large egg yolks. Gradually add 2 1/2 cups whole milk and cook over medium heat, whisking constantly, until thickened to a pudding-like consistency (about 7-10 minutes). Stir in 2 tbsp butter and 1 tsp vanilla extract. Let it cool for 10 minutes before assembling.
Assembling and Chilling the Pie
First, sprinkle half of the peanut butter crumble into the bottom of your cooled pie crust. Then, pour the slightly cooled custard filling evenly over the crumbles. Cover loosely with plastic wrap, pressing it onto the surface, and chill for at least 3-4 hours until the filling is firm and set.
Creating the Fluffy Whipped Topping
In a chilled bowl, beat 1 1/2 cups heavy cream with an electric mixer. Gradually add 2 tbsp powdered sugar and 1/2 tsp vanilla extract. Continue beating until soft peaks form. This creates a light, airy topping that perfectly complements the rich filling.
Pro Tips for the Best Amish Peanut Butter Cream
To guarantee a truly spectacular Amish peanut butter cream pie, I’ve picked up a few tricks over the years. These tips will help you achieve that perfect, creamy texture and unforgettable flavor.
- Always use creamy peanut butter for the crumble, not the natural, oily kind. This ensures your crumble stays crumbly and doesn’t become greasy.
- Don’t overcook the custard filling. Once it thickens to a pudding consistency, remove it from the heat immediately to prevent a grainy texture.
- For the smoothest filling, press the plastic wrap directly onto the surface after cooking. This prevents that dreaded skin from forming.
- Chill the bowl and beaters before making the whipped topping. This helps the heavy cream whip up faster and become lighter and fluffier.
What’s the secret to perfect Amish peanut butter cream filling?
The real magic behind that luscious, old fashioned peanut butter cream filling lies in the custard base. Whisking the egg yolks, cornstarch, and milk together thoroughly before heating, and cooking it over medium heat while constantly whisking, creates a silky smooth texture that’s truly divine.
Can I make Amish Peanut Butter Cream Pie ahead of time?
Absolutely! This pie is fantastic for make-ahead prep. You can assemble the pie, minus the whipped topping and final crumble, up to 24 hours in advance. Just cover it tightly and refrigerate. Add the whipped topping and remaining crumbles just before serving to keep everything fresh and looking its best.
How do I avoid common mistakes with Amish peanut butter cream?
A common pitfall is using natural peanut butter for the crumble; stick to creamy for the right texture. Another is overcooking the filling, which can make it grainy. For a perfect Pennsylvania Dutch peanut butter cream experience, ensure your crust is fully cooled before adding the filling to prevent sogginess.
Best Ways to Serve Amish Peanut Butter Cream Pie
This delightful dessert is wonderful on its own, but I love serving it with a few simple accompaniments that really make it shine. A dollop of extra whipped cream or a drizzle of chocolate sauce can take your slice of creamy Amish peanut butter pie to the next level. For a truly decadent experience, consider serving it alongside a scoop of vanilla bean ice cream – the contrast in temperatures and textures is divine!
Nutrition Facts for Amish Peanut Butter Cream
When you’re enjoying a slice of this classic dessert, here’s a general idea of what you’re getting. Remember, these are approximate values.
- Calories: Approximately 450
- Fat: Approximately 25g
- Saturated Fat: Approximately 10g
- Protein: Approximately 8g
- Carbohydrates: Approximately 50g
- Fiber: Approximately 2g
- Sugar: Approximately 35g
- Sodium: Approximately 250mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Amish Peanut Butter Cream
Proper storage keeps your Amish peanut butter cream tasting its best. After the pie has fully chilled and you’ve added the whipped topping and final crumbles, it’s ready for its cozy spot in the fridge. Make sure to cover it well, either with plastic wrap or in an airtight container, to prevent it from absorbing other odors. Your delicious Amish peanut butter dessert cream will stay fresh in the refrigerator for about 3-4 days.
While freezing isn’t ideal for this pie as it can affect the creamy texture of the filling and whipped topping, if you must, wrap individual slices tightly in plastic wrap, then in foil. Frozen slices should be kept for no more than 3 months. To reheat, it’s best to thaw a slice overnight in the refrigerator. Avoid microwaving, as it will likely melt the whipped topping and make the crust soggy.
Frequently Asked Questions About Amish Peanut Butter Cream
What is Amish peanut butter cream?
Amish peanut butter cream refers to a classic dessert, often a pie, that features a rich, creamy peanut butter-flavored filling. It’s known for its smooth texture, often achieved with a custard base, and usually includes a sweet peanut butter crumble topping. It’s a comforting, old-fashioned treat often associated with Amish or Pennsylvania Dutch cooking traditions.
How to make Amish peanut butter cream pie?
To make this pie, you’ll typically prepare a peanut butter crumble and set it aside. Then, you’ll create a creamy custard filling by cooking milk, sugar, cornstarch, and egg yolks until thickened. After sprinkling half the crumble into a pre-baked pie crust, you pour in the filling, chill until set, and then top with whipped cream and the remaining crumbles. It’s a straightforward process for a delicious result.
Can I use natural peanut butter in this recipe?
While you can technically use natural peanut butter, I highly recommend sticking to creamy, processed peanut butter for the crumble. Natural peanut butter tends to be oilier and can make the crumble greasy rather than crumbly. For the smoothest, most consistent results in your Amish peanut butter cream, creamy peanut butter is the way to go.
What makes this pie so creamy?
The signature creaminess of this Amish peanut butter dessert cream comes from the custard filling. By cooking milk, egg yolks, and cornstarch together, you create a luscious, pudding-like consistency. The addition of butter and vanilla extract at the end also contributes to its rich, smooth texture, making each bite a delight.
Variations of Amish Peanut Butter Cream You Can Try
While the classic Amish peanut butter cream pie is absolutely divine, don’t be afraid to get creative! Here are a few ways to put your own spin on this beloved dessert.
- Chocolate Lover’s Dream: For a decadent twist, try adding a few tablespoons of cocoa powder to the filling mixture or topping the finished pie with a drizzle of melted chocolate. This transforms it into something akin to an Amish peanut butter fudge cream.
- Dietary Adaptations: You can often make this dessert gluten-free by using a gluten-free pie crust and gluten-free breadcrumbs for the crumble. For a dairy-free version, experiment with plant-based milk and whipped coconut cream.
- Peanut Butter Cookie Dough Bites: For a fun, bite-sized treat, consider making Amish peanut butter squares. You can press a peanut butter cookie dough base into a pan, top it with a no-bake peanut butter cream filling, and cut into squares once chilled.
- Salted Caramel Swirl: Add a layer of salted caramel sauce over the peanut butter crumble before adding the filling, or swirl it into the whipped topping for an extra layer of sweet and salty goodness.
Amish Peanut Butter Cream: Easy & Heavenly Pie
This Amish Peanut Butter Cream Pie recipe features a creamy vanilla custard filling, a sweet peanut butter crumble, and a fluffy whipped topping, all nestled in a flaky pie crust. It’s a no-bake dessert that’s perfect for gatherings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes (includes chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake (except for crust)
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pre-baked 9-inch pie crust
- 3/4 cup powdered sugar
- 1/2 cup creamy peanut butter
- 2 1/2 cups whole milk
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream
- 2 tbsp powdered sugar (for whipped topping)
- 1/2 tsp vanilla extract (for whipped topping)
Instructions
- Prepare the pie crust by baking and cooling it if necessary.
- Make the peanut butter crumble by combining powdered sugar and peanut butter until crumbly. Set aside.
- In a medium saucepan, whisk together granulated sugar, cornstarch, salt, egg yolks, and milk.
- Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency, about 7-10 minutes.
- Remove from heat, stir in butter and vanilla extract. Let the filling cool for 10 minutes.
- Sprinkle half of the peanut butter crumbles into the bottom of the cooled pie crust.
- Pour the filling over the crumbles and smooth the top.
- Chill the pie in the refrigerator for 3-4 hours, or until set.
- Prepare the whipped topping by beating heavy cream, powdered sugar, and vanilla extract to soft peaks.
- Spread the whipped topping over the set pie.
- Sprinkle the remaining peanut butter crumbles on top of the whipped cream.
- Slice and serve the Amish Peanut Butter Cream Pie chilled.
Notes
- For best results, use creamy peanut butter, not natural-style, for the crumble.
- Ensure the filling is thick before removing it from heat.
- The pie can be made ahead and refrigerated for up to 2 days; add whipped topping just before serving.
- Freezing the pie will alter the texture.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 450
- Sugar: Approximately 35g
- Sodium: Approximately 250mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 10g
- Unsaturated Fat: Approximately 15g
- Trans Fat: 0g
- Carbohydrates: Approximately 50g
- Fiber: Approximately 2g
- Protein: Approximately 8g
- Cholesterol: Approximately 70mg
