Name: Amish Peanut Butter Cream Pie
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings
Cuisine: Amish
Ingredients: 1 pre-baked 9-inch pie crust; 3/4 cup creamy peanut butter; 1/2 cup powdered sugar; 1 cup granulated sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 2 cups whole milk; 3 large egg yolks; 2 tablespoons unsalted butter; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 2 tablespoons powdered sugar (for whipped cream)

The First Time I Tried Amish Peanut Butter Cream Pie (And Why I Keep Coming Back)

Alright, friend, gather ’round; I’ve got a confession. The first time I made this Amish Peanut Butter Cream Pie, I (almost) set the smoke alarm off toasting the crust (pro tip: don’t leave it under the broiler and take a call from your sister, classic blunder). Happily, the pie was all kinds of forgiving—and still delicious. Seriously, it’s like the cozy sweater of desserts: soft, sweet, and reminds you of every church potluck you ever accidentally crashed. My Uncle Tom always claims he “doesn’t like sweets,” but watch him with a fork and you’ll see he’s a liar—he polishes off two slices every time. Anyway, on to the good bits before I start reminiscing about the great whipped cream vs. meringue family debate of 2009 (another day, maybe).

Why This Pie Is a Family Staple (And Why You’ll Probably Make It Again)

Honestly, I whip up this pie when I want to impress without creating a tornado in the kitchen (which, okay, sometimes happens anyway). My kids go absolutely bonkers for anything peanut butter, but this—this is the one they fight over for the last bite (if any’s left). Plus, it’s one of those rare creamy pies that’s not too fussy about perfect meringue peaks or any of that jazz. My husband claims it’s “comfort food you can slice,” and yeah, that’s about right. Also, if I’m feeling lazy, I use a store-bought crust and pretend I made it from scratch. No shame.

What You’ll Need (With Potluck-Style Substitutions)

1 pie crust (homemade is great, but honestly, any store-bought one will do in a pinch—my Nana swore by Pillsbury, but Aldi is cheaper and I can’t tell the difference)

1 cup creamy peanut butter (I sometimes use crunchy if that’s what we’ve got, adds fun little nuggets)
1 cup powdered sugar—I know some folks use less for less sweetness, but I say, live a little
1/2 cup white sugar
1/4 cup cornstarch (never tried swapping it for flour; let me know if you have better luck than me!)

1/4 tsp salt, give or take
2 cups whole milk (I’ve snuck in some 2 percent and even almond milk in emergencies; the pie survived)
3 egg yolks (save the whites if you’re feeling meringue-ish, but honestly I usually misplace them)
1 tsp vanilla extract (real is best, but I won’t judge if you use the fake stuff—well, maybe just a little)

Whipped cream for topping (if you wanna make it from scratch, here’s Sally’s foolproof recipe, but canned is fine; we’re all busy)

How I Actually Make This (And Where I Usually Sneak a Taste)

First, the crust: Bake your pie crust at 350°F (or whatever the package tells you). Let it cool while you do other stuff. Sometimes I get impatient; it’s fine if it’s a bit warm when you fill it.
Peanut butter crumbs: Mix the peanut butter and powdered sugar together in a bowl. It’ll get all crumbly and weird—promise, it’s supposed to look like that. Reserve about a third of this mixture for the very top. I’m always tempted to eat the crumbs as-is, not going to lie.

Making the filling: In a saucepan, mix sugar, cornstarch, salt, milk and egg yolks. Whisk it up before heating—I learned that the hard way once, hello, scrambled sweet eggs! Heat gently on medium, stirring pretty much constantly (call this your arm workout for the day) until it bubbles and thickens. Don’t panic if it looks lumpy at first—it smooths out. Once it’s nice and thick (kind of like pudding), remove from heat and add the vanilla.
Bottom peanut butter layer: Sprinkle the bottom of your crust with most of the reserved peanut butter crumb mixture (leave some for topping!).
Pour in the filling: Pour (or scoop) that creamy goodness over the peanut butter layer. Smooth it out the best you can—perfection is overrated here.

Top it: Sprinkle the rest of the peanut butter crumbs over the top. Let the pie cool for at least a couple hours so the filling sets. Unless, of course, you lack self-restraint (guilty as charged), then just go for it, but the filling will ooze all over the place. Still tastes great, just messy.
Right before serving, pile on the whipped cream. I go overboard but hey, it’s your kitchen. Here’s King Arthur’s classic crust if you want to get fancy.

Things I Wish I’d Known Sooner (Notes)

If you heat the milk too fast you’ll get lumpy filling—I’ve tried whisking extra and pretending it’s “rustic” but nope, it’s just lumpy.

The peanut butter crumbs can be made ahead and stashed in a jar. Unless your people (or you) snack them all away, which, yeah, happens here!
If you want super smooth filling, run it through a mesh strainer. I rarely bother, but it does make it magazine-pretty.

Variations (and My One Epic Fail)

I’ve tried chocolate crust instead of regular and—wow, pretty decadent, if that’s your jam.

Sometimes I mix a little cocoa powder into the filling, especially if I’m feeling like a Reese’s vibe. My daughter swears it’s better that way. My husband disagrees; so who knows.
Once I tried chunky peanut butter and pretzel crust. That was…odd. Honestly, I probably wouldn’t repeat it, but maybe if you love salty desserts, you might.
I’ve seen some folks use banana slices under the filling, but I’m not that brave. Yet.

Essential Tools (But If You Don’t Have ‘Em, Improvise!)

Pie plate (I’ve used a cake pan in a pinch—just watch the sides)
Medium saucepan
Whisk (fork works, but your wrist will ache)
Mixing bowls
Measuring cups and spoons, but honestly, I eyeball the powdered sugar sometimes. YOLO.

How to Store (Though It Rarely Lasts Anyway)

Technically, you cover this and pop it in the fridge, and it’ll keep for 2 or 3 days. But honestly, does any peanut butter pie ever last that long? In my house, it disappears before breakfast the next morning—I can’t prove it, but I suspect the dog knows something.

How We Serve It at My Place (Family Traditions & Small Squabbles)

We slice it thick, plunk an extra spoonful of whipped cream on top, and, if it’s a special occasion, there might be some chocolate shavings (or, real talk, mini Reese’s pieces) for color. Sometimes my eldest insists we eat it straight form the fridge, but I think it tastes better after sitting out 10 minutes—just a bit creamier. If it’s summer, we’ll take the pie out on the porch and eat it while getting bitten by mosquitoes, which honestly just adds character.

Heads Up: What I Learned the Hard Way (Pro Tips)

Let the filling cool before piling on the whipped cream. I once rushed it—melted whipped cream is not a vibe. Trust me.
If you want crispier crust, blind bake it longer, but don’t go meditate upstairs and forget it—burned crust is an actual tragedy.

This pie really does need a full chill in the fridge or it’ll be more of a pudding in a shell than an actual pie. Not bad, just… not pie.

FAQs (The Stuff My Family & Friends Actually Ask)

Q: Can I make this gluten free?: A: Heck yes—use a gluten free pie crust (I’ve used the Minimalist Baker recipe and it isn’t half bad). The rest is already gluten free!
Q: Do I have to use whole milk?: A: Nope—not at all. I’ve done 2 percent, almond, even oat milk once when we ran out. The filling might be slightly less rich, but I’d still eat it.
Q: Can I double this for a crowd?: A: For sure! Just use two pie crusts or one big pan. Might want to up the arm workouts if you’re whisking by hand though!
Q: Why is my filling runny?: A: Usually it just needs more chill time. Or maybe the filling didn’t boil long enough. Worst case, call it pudding and hand out spoons—nobody minds.
Q: Any way to make this ahead?: A: Yep—make everything but the whipped cream, cover and chill. Whip or squirt cream right before serving. Actually, I think it tastes better the next day, but that could just be me.

So there you have it. Welcome to the slightly-messy, very-delicious world of Amish Peanut Butter Cream Pie. Don’t worry if you make a mess—just means you’re doing it right. And if you ever figure out how to stop the pie mysteriously shrinking overnight, holler at me!

Amish Peanut Butter Cream Pie