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Amish Peanut Butter Cream Pie

This Amish Peanut Butter Cream Pie is a delightful dessert that layers a buttery graham cracker crust with a smooth vanilla custard and a unique peanut butter crumble topping. It’s simple enough for everyday indulgence yet elegant enough for special gatherings, offering a perfect balance of nutty sweetness and creamy decadence.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 3 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs or crushed vanilla wafers
  • 1/4 cup granulated sugar
  • 6 tablespoons halal butter melted
For the peanut butter crumbles
  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
For the vanilla custard filling
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks
  • 1 teaspoon non-alcoholic vanilla extract
  • 1 tablespoon halal butter
For the whipped topping
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon non-alcoholic vanilla extract
Optional garnish
  • Additional peanut butter crumbles or chocolate curls for garnish

Equipment

  • 9-inch pie pan
  • Medium bowl
  • Small bowl
  • Medium saucepan
  • Whisk
  • Oven
  • Refrigerator

Method
 

  1. Preheat your oven to 350°F.
  2. In a medium bowl, combine the graham cracker crumbs (or crushed vanilla wafers), granulated sugar, and melted halal butter. Mix until the ingredients are evenly moistened and resemble wet sand.
  3. Press the mixture firmly into a 9-inch pie pan, working it up the sides to form an even crust. Bake for 8-10 minutes until the crust turns a light golden brown, then remove from the oven and let cool completely.
  4. While the crust cools, prepare the peanut butter crumbles. In a small bowl, mix the creamy peanut butter with powdered sugar until a crumbly, sandy texture forms. Reserve approximately one-third of this mixture for topping.
  5. Sprinkle the remaining peanut butter crumble mixture evenly over the cooled crust.
  6. For the vanilla custard filling, whisk together whole milk, granulated sugar, all-purpose flour, cornstarch, and salt in a medium saucepan.
  7. Cook the mixture over medium heat, stirring constantly until it begins to thicken.
  8. Slowly temper the 3 large egg yolks by gradually adding some of the hot milk mixture while whisking vigorously. Return the egg mixture to the saucepan and continue to cook for about 2 minutes until the custard thickens further.
  9. Remove the saucepan from heat and stir in the non-alcoholic vanilla extract and the additional tablespoon of halal butter until melted and well combined.
  10. Pour the warm custard over the peanut butter layer in the crust. Refrigerate the pie for at least 3 hours (or overnight) until the filling is completely set.
  11. Just before serving, whip the heavy cream with the powdered sugar and non-alcoholic vanilla extract until stiff peaks form. Spread the whipped topping evenly over the set custard.
  12. Sprinkle the reserved peanut butter crumbles on top as a garnish. Optionally, serve with vanilla bean ice cream, fresh berries, or a drizzle of warm caramel sauce.

Notes

This pie can be made in advance, which makes it a great dessert for gatherings. Be sure to let the crust cool completely and to stir the custard continuously to avoid scrambling the eggs. Substitutions such as coconut milk or alternate nut butters can be used for dietary preferences. Serve with vanilla bean ice cream or fresh berries to enhance its delightful flavors.