Old Fashioned Amish Peanut Butter Dream Pie (Printable Version)

Rich, creamy peanut butter filling 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 Make:

01 - Combine creamy peanut butter and powdered sugar in a medium bowl. Mix with a fork until mixture reaches crumbly consistency. Reserve for later use.
02 - Distribute half of the prepared peanut butter crumbs evenly across the bottom of the cooled pie crust. Press gently to create an even layer.
03 - In a saucepan, whisk together granulated sugar, all-purpose flour, and salt until thoroughly blended. Gradually incorporate whole milk while whisking to prevent lumps.
04 - Place saucepan over medium heat. Cook mixture while whisking continuously until thickened and just beginning to bubble, approximately 4 to 5 minutes.
05 - Whisk egg yolks in a separate bowl. Gradually add small amount of hot milk mixture while whisking constantly to temper eggs and prevent curdling.
06 - Return tempered egg mixture to saucepan, whisking steadily. Continue cooking for 2 minutes until mixture achieves thick, glossy consistency.
07 - Remove from heat immediately. Stir in unsalted butter and vanilla extract until butter melts completely and mixture is smooth.
08 - Pour warm filling over peanut butter crumb layer in pie shell. Let cool at room temperature for 15 minutes, then refrigerate minimum 2 hours until fully set.
09 - Beat heavy whipping cream with powdered sugar and vanilla extract using electric mixer until stiff peaks form.
10 - Spread whipped cream topping over chilled pie surface. Sprinkle remaining peanut butter crumbs over top before slicing and serving.

# Expert Advice:

01 -
  • The texture alone is worth it, that impossibly creamy filling that somehow feels both rich and light on your tongue
  • It comes together faster than you would expect, with most of the time being hands-off chilling
  • Something about that peanut butter crumb layer hiding at the bottom makes every bite feel like discovering a secret treasure
02 -
  • Never skip the tempering step with your eggs, or you will end up with sweet scrambled eggs in your custard
  • Your filling might look too thin while cooking, but trust the process, it thickens considerably as it cools
  • This pie needs the full chilling time to set properly, so plan ahead and resist the urge to cut into it early
03 -
  • Put your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream, it makes a huge difference
  • Sprinkle your final crumb topping right before serving, otherwise they'll get a little soggy in the fridge

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