Amish Peanut Butter Pie greets you with a flaky crust, crunchy peanut-buttery crumbles, silky vanilla custard, and cloud-like whipped cream — pure comfort in every forkful. If you grew up near Pennsylvania Dutch kitchens or you just love old-school desserts that aren’t trying too hard, this pie will steal your heart.
Introduction to the Amish Peanut Butter Pie recipe
This pie feels like a hug from an apron. It layers peanut butter crumbles under a homemade vanilla pudding, then crowns everything with fresh whipped cream and more peanut-studded crumbs. You bake the crust, make a no-bake filling, assemble, chill, and voilà — a true Amish Recipes Dessert that tastes like tradition. It’s the kind of Pie Recipe you make for holidays, potlucks, or whenever you want to impress without melting down your oven all afternoon.
What makes this pie so irresistible?
Texture and balance. The crust gives a flaky chew, the crumbles add peanut bite, the custard feels decadent but not heavy, and the whipped cream lightens each forkful. Unlike some versions that drown everything in chocolate, this one highlights peanut butter’s pure flavor. Want nostalgia? Think church socials, family dinners, and porch-sitting with a slice and a cold glass of milk. What’s not to love?
Ingredients — short descriptions
Here’s what you’ll need and why each component matters:
- Sweet pie crust — buttery and slightly sweet; it supports the filling without competing.
- Creamy peanut butter — I prefer a classic brand with strong peanut flavor; it makes the crumbles sing.
- Granulated and powdered sugar — granulated sweetens the custard; powdered helps the crumbles hold together.
- Whole milk — gives the pudding its luxurious mouthfeel.
- Eggs (or egg yolks if you want extra richness) — they thicken and give custard body.
- Cornstarch — the thickener that creates stable, glossy pudding (don’t skip this).
- Vanilla bean paste or extract — vanilla lifts everything; if you have beans, use them.
- Heavy cream — for whipped topping that stays fluffy.
- Optional: chocolate, bananas, or meringue — see the variations below.
Simple how-to — the big picture
- Make the vanilla pudding on the stovetop, chill it.
- Bake the pie crust (blind-bake) and cool.
- Make peanut butter crumbles by mixing peanut butter and powdered sugar until crumbly. Press some into the pie shell.
- Spread chilled pudding over crumbles.
- Top with whipped cream and sprinkle remaining crumbles. Chill before serving.
Below I walk you through each step with helpful tips so your pie sets perfectly every time.
How to make the vanilla pudding (step-by-step)
Making pudding from scratch elevates this pie. Yes, it takes a bit of attention, but it pays off.
- Whisk dry ingredients. In a bowl, combine sugar and cornstarch so they distribute evenly.
- Beat eggs. Whisk eggs (or yolks if using) until smooth with a bit of the sugar mixture.
- Heat the milk. Warm milk and a touch of extra sugar in a saucepan until it simmers.
- Temper the eggs. Pour about a cup of the hot milk into the eggs while whisking constantly (this prevents scrambling).
- Cook until thick. Return the egg-milk mix to the pan and whisk over medium heat until the custard bubbles and thickens.
- Strain and butter. Push the custard through a fine mesh sieve into a bowl, whisk in butter one tablespoon at a time, then stir in vanilla.
- Chill. Press plastic wrap onto the surface and refrigerate at least 4 hours until set.
Bold tip: Cornstarch is essential here — it stabilizes the pudding without needing a ton of eggs. Don’t skip or substitute it lightly.
Making the peanut butter crumbles
Mix creamy peanut butter with powdered sugar and work with a fork until it forms coarse crumbs. Press a layer of these crumbles into the pre-baked pie shell — they create crunchy pockets that deliver bursts of peanut butter in every slice.
Pro tip: If crumbles seem greasy, add a touch more powdered sugar. If they won’t come together, press them a bit harder with the fork tines.
Blind-bake the crust
Roll out your sweet pie crust, chill it, then line it with parchment and pie weights. Blind-bake until the edges turn golden and the bottom looks set. Let it cool completely before adding crumbles and filling.
Expert note: Use a slightly under-baked crust if you want a chewier base; fully bake it for a firmer shell that stays crisp longer.
Assemble like a pro
- Layer half the crumbles on the cooled shell.
- Spread the chilled pudding evenly so you don’t disturb the crumbles.
- Top with whipped cream whipped to stiff peaks.
- Scatter remaining crumbles on top, and for drama, melt a couple tablespoons of peanut butter and drizzle over the whipped cream.
Hot tip: Chill the assembled pie at least 2 hours (overnight is better) so the pudding firms and flavors meld.
The story behind the pie
This dessert hails from Pennsylvania Dutch kitchens where resourceful cooks turned simple ingredients into memorable dishes. Families often kept a variation of this on hand for church suppers and holiday tables. My take honors that tradition — I kept the crumbles and custard idea but swapped in a flakier sweet crust I love. The result tastes both familiar and a little upgraded. If you ask a local, they might call it an Amish Pie or even a Pony Pie in some pockets — regional names for a beloved classic.
Variations to try
- Peanut Butter Pie With Meringue: For a lighter finish, swap whipped cream for Italian meringue piped and torched — showstopper energy.
- Chocolate layer: Spread melted chocolate chips on the crust before adding crumbles for a peanut-butter-chocolate vibe.
- Banana boost: Arrange banana slices between crumbles and pudding for a Southern twist.
- Crunchy swap: Use crunchy peanut butter for extra bits — this becomes an even more textural Amish Peanut Butter Cream Pie.
- Quick shortcut: Use instant vanilla pudding for a faster assembly (good when you’re short on time).
If you love creamy desserts, try pairing techniques from other Cheesecake Pie Recipes to add tang or swirl cream cheese into a portion of the custard for hybrid results.
Best way to serve
Slice with a sharp knife (wipe between cuts for neat slices) and serve chilled. Garnish with extra crumbles, a drizzle of warmed peanut butter, or a dusting of cocoa. Pair with black coffee, strong tea, or milk. This pie shines at potlucks and holiday tables — people will queue for seconds.
Make-ahead and storage
- Make the pudding up to 3 days in advance. Keep it refrigerated with plastic wrap on the surface to prevent skin.
- Bake the crust a day ahead and store it wrapped at room temperature.
- Assembled pie stays best refrigerated and uncovered for up to 3 days; the crust will soften slightly with time and whipped cream may weep after 48 hours. This pie shouldn’t be frozen — freezing ruins the whipped cream texture and the pudding may separate.
Troubleshooting & expert tips
- Grainy pudding? You probably heated it too fast and scrambled the eggs. Strain the custard and try again.
- Crumbles too oily? Add powdered sugar or chill the mix to firm it up.
- Pudding not thickening? Check your cornstarch amount and ensure you bring it to a full simmer.
- Crust soggy after chilling? Blind-bake thoroughly and let it cool before filling.
Pro tip: Use vanilla bean paste if you love little flecks of vanilla and a richer aroma. Also, if you don’t own a digital thermometer, cool the hot custard for 5–7 minutes while stirring before adding butter to avoid breakage.
FAQs
Can I use instant pudding instead of making homemade?
Yes — instant pudding works fine and speeds things up. I prefer homemade pudding for flavor, but the instant route is a solid shortcut.
Can I freeze this pie?
Nope. The texture of the pudding and whipped cream suffer when frozen and thawed. Eat within three days for best results.
Can I use crunchy peanut butter?
Absolutely. Swap in crunchy peanut butter for extra texture. It turns into an even more rustic Amish Peanut Butter Cream Pie
Is this an actual Amish recipe?
This version takes inspiration from Pennsylvania Dutch desserts. Many families have their own spin on this, so you’ll find slight differences across homes. It’s rooted in tradition, though.
Can I add chocolate?
Yes — melt chocolate chips and spread on the crust before adding crumbles, or drizzle chocolate over the finished pie.
Final thoughts
This pie captures the cozy spirit of an Amish Pie while staying approachable for modern kitchens. It’s nostalgic, texturally brilliant, and makes a great centerpiece for holidays or low-key gatherings. If you love Pies Recipes that hit the sweet spot between homey and decadent, this Pie Recipe deserves a spot in your rotation. Want a fluffier top? Try a Peanut Butter Pie With Meringue for a showy variation.
So, ready to make a pie that tastes like family memories and tastes even better than it sounds? Pull out your rolling pin and your favorite jar of peanut butter — this classic will not disappoint. And hey, if someone calls it a Pony Pie, let them — it just means they want a second slice.
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Amish Peanut Butter Pie — Classic Amish Pie with Creamy Peanut Filling
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
Description
A nostalgic, no-fuss peanut butter pie with crunchy peanut crumbles, silky homemade vanilla custard, and a cloud of whipped cream — all nestled in a sweet, buttery pie shell. It’s old-school comfort: simple building blocks, big payoff.
Ingredients
Pie crust
- 1 disc sweet pie crust (see your favorite recipe)
Custard filling
- ¼ cup (25 g) cornstarch
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 2 cups (16 fl oz) whole milk
- ¼ tsp kosher salt
- ¼ cup (57 g) unsalted butter, cut into tablespoons
- 1 tsp vanilla paste or extract
Peanut butter crumbles
- ½ cup (60 g) all-purpose flour (see safety note below)
- 1 ½ cups (180 g) powdered sugar
- 1 cup (270 g) creamy peanut butter
Whipped cream topping
- 1 cup (8 fl oz) heavy whipping cream
- ¼ cup (30 g) powdered sugar
- 2 tsp vanilla paste or extract
Instructions
Make the pie shell
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Lightly dust your work surface and rolling pin with flour. Roll the dough out until it’s about 1/8″ thick, turning the pastry a quarter turn every few rolls and adding more flour if it starts to stick.
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Fit the dough into a 9-inch pie plate, trim and crimp the edges as you like, then freeze the lined shell for 15 minutes.
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Preheat the oven to 400°F (205°C). Prick the bottom and sides of the chilled shell all over with a fork.
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Crumple a sheet of parchment and then flatten it back out; place it in the shell and fill with pie weights (or dried beans/rice). Bake 15 minutes. Remove the weights and parchment, then return the crust to the oven and bake another 10–15 minutes until completely dry and slightly golden. Let cool.
Make the vanilla custard (pastry cream)
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In a medium bowl, whisk together the cornstarch and granulated sugar. Add the eggs and whisk until smooth; set aside.
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Place a fine-mesh sieve over a large bowl — you’ll strain the custard through it right after cooking.
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Warm the milk and salt in a saucepan over medium-high heat until it’s just simmering, stirring occasionally so the milk doesn’t scorch.
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Temper the eggs: slowly whisk about one-third of the hot milk into the egg-sugar mixture, then pour that back into the saucepan with the remaining milk.
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Return the pan to medium-high heat and whisk constantly. The mixture will thicken as the small bubbles disappear; once it comes to a boil, let it cook for about 30 seconds while whisking, then remove from heat.
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Immediately push the custard through the sieve into the prepared bowl, using a spatula to get every bit through.
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While still warm (about 140°F), whisk in the butter one tablespoon at a time until fully melted and incorporated. Stir in the vanilla.
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Cover the surface directly with plastic wrap to prevent a skin and chill in the refrigerator for at least 3 hours.
Important: corn starch is the thickener—don’t skip it.
Prepare the peanut butter crumbles (heat-treated flour)
Food safety note: Raw flour can contain bacteria. Heat-treat the flour before making the crumbles.
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Put the ½ cup flour in a microwave-safe bowl. Heat in 30-second bursts, stirring between intervals, until the flour reaches 160°F (71°C) on a digital thermometer.
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Sift the warmed flour through a fine-mesh sieve into a large bowl to remove lumps.
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Add the 1 ½ cups powdered sugar and stir with a fork to combine.
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Add the 1 cup peanut butter and mash everything together with a fork until the mixture breaks into coarse, doughy crumbs. This takes a little muscle — keep at it until you have crumbly clusters.
Whip the cream
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In a chilled bowl, combine the 1 cup heavy cream, ¼ cup powdered sugar, and 2 tsp vanilla.
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Whisk on high (stand mixer or hand-held) until stiff peaks form. Keep chilled until ready to assemble.
Assemble the pie
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Sprinkle about ¾ of the peanut butter crumbles evenly across the bottom of the cooled pie shell. Press lightly so they settle.
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Pour the chilled vanilla custard over the crumbles and smooth the top to the edges.
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Dollop or spread the whipped cream over the custard layer.
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Scatter the remaining crumbles on top. For extra peanut-butter punch, warm 1–2 tablespoons peanut butter and drizzle over the whipped cream.
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Chill the assembled pie for at least 2 hours (overnight is ideal) so slices hold cleanly.
Notes
- Storage & notes
- Keep the pie uncovered in the refrigerator for up to 3 days. Expect the crust to soften and the whipped cream to weep a bit after 48 hours; still tasty, just less pretty.
- Do not freeze this pie—custard and whipped cream don’t survive freezing gracefully.
- You can make the custard up to 3 days ahead and the crust a day ahead to ease timing.
- If you lack a thermometer, let the cooked custard cool 5–7 minutes while stirring before adding butter to avoid breaking the emulsion.
- Tips & troubleshooting
- If your custard looks grainy, you likely heated it too quickly; strain and whisk vigorously.
- If the peanut crumbles feel oily, add a little more powdered sugar or chill the mixture briefly — cold helps fat firm up.
- Don’t skip blind-baking the crust; it prevents a soggy bottom since the filling won’t bake.
- Getting the peanut crumbles to form takes elbow grease — press and mash with a fork until they break into coarse bits.
Nutrition
- Calories: 511kcal
- Sugar: 30g
- Sodium: 225mg
- Fat: 32g
- Saturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 89mg
