Old Fashioned Amish Peanut Butter Dream (Printer-friendly)

Rich, creamy peanut butter filling topped with whipped cream and crunchy peanut butter crumbs in a crisp pie shell—a beloved Amish dessert tradition.

# What You'll Need:

→ Crust

01 - 1 baked 9-inch pie shell, 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 Prepare:

01 - Combine creamy peanut butter and powdered sugar in a medium bowl. Mix with a fork until the mixture reaches a crumbly, sandy consistency. Set aside for later use.
02 - Press half of the prepared peanut butter crumbs evenly into the bottom of the cooled baked pie shell, creating a solid foundation layer.
03 - In a medium saucepan, whisk together granulated sugar, all-purpose flour, and salt until thoroughly blended. Gradually pour in whole milk while whisking continuously to create a smooth, lump-free mixture.
04 - Place saucepan over medium heat. Cook while whisking constantly until the mixture thickens significantly and just begins to bubble. This typically takes 4-5 minutes. Do not allow to boil vigorously.
05 - Whisk egg yolks in a separate heat-proof bowl. Slowly drizzle approximately 1/2 cup of the hot milk mixture into the yolks while whisking vigorously to prevent curdling.
06 - Return the tempered egg mixture to the saucepan, whisking constantly. Continue cooking for 2 minutes until the custard becomes thick, glossy, and coats the back of a spoon.
07 - Remove saucepan from heat immediately. Stir in unsalted butter and vanilla extract until both are completely melted and incorporated into the smooth custard.
08 - Pour the hot custard filling over the peanut butter crumb layer in the pie shell. Let cool at room temperature for 15 minutes, then refrigerate for at least 2 hours or until completely set and firm.
09 - Beat heavy whipping cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form. The cream should hold its shape when beaters are lifted.
10 - Spread the whipped cream evenly over the completely chilled pie surface. Sprinkle the remaining peanut butter crumbs generously over the top as a garnish. Slice and serve chilled.

# Expert Advice:

01 -
  • The texture alone is worth it, silky custard meeting those sandy peanut butter crumbles in every single spoonful
  • It comes together faster than you think, no fancy equipment required, just patience while it chills
  • Something about peanut butter and custard together triggers a memory you didnt know you had
02 -
  • The custard must be completely cool before you add the whipped topping or it will melt into a sad puddle
  • Tempering the eggs properly prevents scrambled bits in your smooth custard, take your time with this step
03 -
  • Use a glass pie dish so you can see those beautiful layers from the outside
  • The custard is ready when it coats the back of a wooden spoon and your finger leaves a clean line through it

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