Every now and then, a dessert comes along that instantly feels like home. This Amish Peanut Butter Cream Pie did exactly that for us.
It wasn’t something we grew up making—at least not in our household. But one bite at a potluck a few years ago (at a friend-of-a-friend’s farmhouse in Lancaster County), and suddenly we were in love. It’s creamy. It’s rich. And those little crumbles of sweet peanut butter layered between the silky filling and the whipped topping? Oh my goodness. Game over.
We came home determined to recreate it—and after a few tries (including one not-so-great attempt where the filling didn’t quite set… don’t ask), we finally landed on a version that felt just right. It’s since become a favorite for gatherings, holidays, or honestly just a random Tuesday when the sweet tooth strikes.
Let me walk you through everything—filling, crumbles, crust, and all. It’s surprisingly simple, and if you’re a peanut butter fan, this one’s going to live in your recipe box forever.
The Charm Behind the Pie
If you’ve ever been lucky enough to visit a Pennsylvania Dutch bakery, you know they don’t mess around when it comes to pies. Shoofly, whoopie, oatmeal—each one has its own little story and charm.
This particular pie is a staple in Amish kitchens, and what makes it unique is the combination of a custardy vanilla pudding-style filling, fluffy whipped topping, and a sweet peanut butter crumble that gets layered in and sprinkled on top. No baking required (other than the crust if you go homemade), and the whole thing comes together in under an hour—plus chilling time, of course.
One of the best parts? You can totally make it ahead of time. In fact, I recommend it. The flavors meld and set beautifully after a few hours in the fridge, which makes it a perfect make-ahead dessert for guests or potlucks.
Let’s Talk About the Layers
The Crust
You’ve got options here. A classic pre-baked pie crust works beautifully—store-bought or homemade, totally your call. If you’re in a pinch, even a graham cracker crust does the trick (although it’s not traditional). Personally, I love the contrast of a buttery flaky crust with the creamy filling.
Tip: If you’re making a homemade pie crust, bake it ahead and let it cool completely before adding the filling. Nobody likes a soggy bottom, right?
The Peanut Butter Crumble
This might be the best part of the whole pie. It’s just creamy peanut butter and powdered sugar mixed together with a fork until you get these perfect little crumbles. They’re sweet, nutty, and add a bit of texture to every bite.
You’ll layer them inside the pie—between the filling and on top—and trust me, it makes a difference.
The Filling
Think of it as a thick vanilla custard. Milk, sugar, eggs, cornstarch, and a splash of vanilla. Cook it slowly, whisking constantly, until it thickens up enough to coat the back of a spoon. Don’t walk away during this part—it needs your full attention, but only for a few minutes. Once it’s thick, you stir in a little butter for richness and let it cool slightly before layering.
Note: If your filling gets too thick, don’t panic. A splash of milk and some whisking will usually smooth it back out.
Whipped Topping
You can use homemade whipped cream (my go-to) or thawed frozen topping if that’s what you have. Either way, the lightness balances the rich filling so well.
Amish Peanut Butter Cream Pie Recipe
Ingredients:
For the crust:
- 1 pre-baked 9-inch pie crust, cooled (homemade or store-bought)
For the peanut butter crumble:
- 3/4 cup powdered sugar
- 1/2 cup creamy peanut butter (not natural-style)
For the filling:
- 2 1/2 cups whole milk
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
For the topping:
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Directions
Step 1: Prepare the crust.
- If you’re using a store-bought pie crust, bake it according to package instructions and let it cool. If you’re using homemade, make sure it’s blind-baked and golden before you start.
Step 2: Make the peanut butter crumbles.
- In a small bowl, mix the powdered sugar and peanut butter with a fork until crumbly. Don’t over-mix—you want texture here. Set aside.
Step 3: Cook the filling.
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add in the egg yolks and milk, and whisk until smooth.
- Place the saucepan over medium heat, whisking constantly until the mixture thickens—this usually takes about 7–10 minutes. You’re looking for a thick, pudding-like consistency.
- Remove from heat, then stir in the butter and vanilla until smooth. Let the filling cool slightly before assembling the pie—about 10 minutes.
Step 4: Assemble the pie.
- Sprinkle about half of the peanut butter crumbles into the bottom of the cooled crust. Pour the warm filling over top and smooth it out gently.
- Chill the pie in the fridge for at least 3–4 hours, or until completely set. (source: Ineskohl.info)
Step 5: Whip the cream.
- When the pie is set, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Spread the whipped cream over the top of the pie, then sprinkle with the remaining peanut butter crumbles.
Step 6: Slice and serve.
- Cut yourself a generous slice and enjoy the layers of creamy, nutty, sweet goodness.
Tips and Troubleshooting
- Filling too runny? It probably wasn’t cooked long enough. Next time, make sure it’s thick before removing it from the heat.
- Want to make it ahead? This pie keeps beautifully in the fridge for up to 2 days. Just add the whipped topping right before serving for the freshest look.
- Can you freeze it? Technically yes, but I’ll be honest—the texture changes a bit. Best to enjoy it fresh.
Final Thoughts
This Amish Peanut Butter Cream Pie is more than just a dessert—it’s the kind of dish that makes people smile before they even take a bite. Whether you’re serving it at Thanksgiving, bringing it to a neighbor’s gathering, or just making something special on a weekend, it’s guaranteed to leave an impression.
And if you find yourself sneaking a forkful straight from the fridge the next day… well, you’re in good company. We’ve all been there.
Amish Peanut Butter Cream Pie Recipe
Ingredients
- 1 pre-baked 9-inch pie crust
- 3/4 cup powdered sugar
- - 1/2 cup creamy peanut butter
- 2 1/2 cups whole milk
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream
- 2 tbsp powdered sugar for whipped topping
- 1/2 tsp vanilla extract for whipped topping
Instructions
- Bake and cool your pie crust if not already done.
- Make the peanut butter crumble: combine powdered sugar and peanut butter with a fork until crumbly. Set aside.
- In a medium saucepan, whisk sugar, cornstarch, salt, egg yolks, and milk. Cook over medium heat, whisking constantly, until thickened (about 7–10 minutes).
- Remove from heat, stir in butter and vanilla. Let cool for 10 minutes.
- Sprinkle half the peanut butter crumbles into the cooled crust. Pour in filling and smooth the top.
- Chill in refrigerator for 3–4 hours until set.
- Make whipped cream: beat heavy cream, powdered sugar, and vanilla to soft peaks.
- Spread whipped topping over pie. Sprinkle with remaining peanut butter crumbles.
- Serve chilled and enjoy!
