Amish Peanut Butter Pie is a decadent dessert that showcases the simplicity of Amish culinary skills. This pie typically features a crumbly base, creamy peanut butter filling, and a whipped topping, making it light, airy, yet utterly indulgent. The dish is a testament to how traditional recipes can transform simple ingredients into unforgettable treats.
Why You’ll Love This Recipe
This classic peanut butter pie is made with simple ingredients you probably already have in your pantry. The filling is completely no-bake, making it quick to put together, while the only baking required is for the crust itself.
Rich and Creamy Flavor: This Amish Peanut Butter Pie is all about indulgence with its lusciously smooth filling, crumbly crust, and sweet whipped topping. It’s a perfect dessert for peanut butter lovers who enjoy a balance of sweet and salty flavors.
Simple and Easy to Make: With straightforward ingredients and easy-to-follow steps, this recipe is great even if you’re new to baking. Most of the preparation involves mixing and assembling, making it an ideal beginner-friendly dessert.
No-Bake Option: For those hot summer days when you don’t want to turn on the oven, this pie can be made using a no-bake crust. Just let it set in the fridge and enjoy a cool, creamy treat!
Customizable Variations: Whether you prefer a chocolate drizzle, adding crushed peanuts, or even making a gluten-free version, this pie is highly versatile. It can easily be adapted to suit dietary preferences or to get creative with your own twist.
Perfect for Gatherings: With its appealing layers and decadent taste, this pie is always a hit at family gatherings, holidays, or potlucks. It’s a crowd-pleaser that’s sure to impress guests with minimal effort.
Ingredients You’ll Need for This Recipe
To make this delightful pie, you’ll need:
- For the Crust and Crumbles:
- 1 cup powdered sugar
- ½ cup creamy peanut butter
- Optional: Graham cracker crust for added texture
- For the Filling:
- 3½ cups whole milk
- 3 egg yolks
- ¾ cup cornstarch
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons butter
- ½ cup sugar
- ½ cup creamy peanut butter
- For the Topping:
- 1 (8 oz) container Cool Whip, thawed
How to Make Amish Peanut Butter Pie: Step-by-Step
This classic pie is surprisingly easy to prepare, making it perfect for both beginners and seasoned bakers. Follow these steps for a flawless Amish Peanut Butter Pie:
Step 1: Prepare the Crust
- Option 1: Use a pre-made graham cracker crust for convenience.
- Option 2: Make your own crust by mixing:
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tablespoons sugar (optional)
- Press the crumb mixture firmly into a pie pan. For a firm crust, bake at 350°F (175°C) for 8-10 minutes. Let it cool completely before adding the filling.
Step 2: Make the Peanut Butter Crumbles
- In a bowl, combine:
- ½ cup powdered sugar
- ½ cup creamy peanut butter
- Mix until the texture is crumbly. Set aside half for layering and the rest for topping.
Step 3: Prepare the Filling
- In a mixing bowl, beat together:
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- Once smooth, blend in:
- 1 cup creamy peanut butter
- In a separate bowl, whip 1 cup of heavy cream (or use pre-made whipped topping) until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture to create a light, fluffy filling.
Step 4: Assemble the Pie
- Sprinkle half of the peanut butter crumbles over the cooled crust.
- Spread the creamy peanut butter filling evenly over the crumbs.
- Top with a layer of whipped topping (about 1 cup) and smooth it out.
Step 5: Add the Finishing Touches
- Sprinkle the remaining peanut butter crumbles on top.
- Optional: Drizzle with melted chocolate or caramel sauce for extra indulgence.
Final Step : Chill and Serve
- Refrigerate the pie for at least 2-3 hours to allow it to set properly.
- For best results, chill overnight to let the flavors meld together.
- Slice, serve, and enjoy a slice of creamy, peanut buttery goodness!
Tips for Perfect Cheesecake Bars
Here are some pro tips to ensure your cheesecake bars turn out perfectly every time:
- Use Room Temperature Ingredients:
- Allow your cream cheese, eggs, and sour cream to reach room temperature before mixing. This ensures a smooth, lump-free filling and a creamier texture.
- Don’t Over-Mix the Batter:
- While it’s tempting to mix thoroughly, over-mixing can incorporate too much air into the batter, causing your cheesecake bars to crack or sink during baking. Mix on low speed just until combined.
- Bake in a Water Bath:
- To achieve a perfectly smooth and moist texture, bake your cheesecake bars in a water bath. This helps prevent the top from cracking by providing gentle, even heat. Simply place the baking pan in a larger pan filled with hot water.
- Cool Gradually:
- Once baked, turn off the oven and let the bars cool inside for an additional 30 minutes with the door slightly open. This gradual cooling helps prevent cracks and keeps the bars from collapsing in the center.
Creative Variations
Looking to change things up with your Amish Peanut Butter Pie? Here are some creative variations to suit different tastes and dietary preferences:
Chocolate Peanut Butter Pie:
Add a layer of melted semi-sweet chocolate over the crust before adding the filling. For extra indulgence, swirl some chocolate ganache on top of the pie before serving.
No-Bake Oreo Crust:
Swap out the graham cracker crust for an Oreo crust by combining crushed Oreos and melted butter. This adds a rich, chocolatey flavor that pairs perfectly with the creamy peanut butter filling.
Gluten-Free Option:
For those avoiding gluten, use gluten-free graham crackers or opt for a crust made with crushed nuts and almond flour. This keeps the pie indulgent while accommodating dietary restrictions.
Caramel Drizzle and Sea Salt:
Elevate the pie with a drizzle of caramel sauce and a sprinkle of sea salt. This sweet-and-salty combination enhances the flavors and adds a touch of sophistication.
Serving and Storage Tips
- Serving: This pie is best enjoyed chilled, making it ideal for summer gatherings or after-dinner desserts.
- Storage: Cover the pie tightly with plastic wrap and store in the refrigerator for up to three days. For longer storage, freeze slices individually wrapped in parchment paper.
Frequently Asked Questions (FAQs)
1. Can I make this pie ahead of time?
Absolutely! Amish Peanut Butter Pie is an ideal make-ahead dessert, letting it chill overnight enhances its flavor and texture. Prepare the pie, cover it tightly, and store it in the refrigerator for up to 3 days before serving.
2. Can I use natural peanut butter in this recipe?
While you can use natural peanut butter, it tends to have a runnier consistency compared to traditional creamy varieties. For the best texture, opt for a classic creamy peanut butter that doesn’t separate.
3. Can this pie be frozen?
Yes, you can freeze this pie! Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It will keep for up to 2 months. Thaw it in the refrigerator overnight before serving.
4. What can I substitute for cream cheese if I have a dairy allergy?
If you’re looking for a dairy-free alternative, try using dairy-free cream cheese or a cashew-based cream instead. Be sure to adjust the sweetness as these substitutes may have a slightly different taste.
5. How do I prevent my pie crust from becoming soggy?
To avoid a soggy crust, make sure it’s fully baked and cooled before adding the filling. For extra protection, you can brush the crust with a thin layer of melted chocolate or egg white before baking.
6. Can I make this pie gluten-free?
Yes! Simply substitute the graham crackers with gluten-free graham crackers or use a crust made from crushed nuts, such as pecans or almonds, mixed with a bit of melted butter.
Final Thoughts
Amish Peanut Butter Pie is the perfect combination of creamy, sweet, and nutty flavors that will satisfy your dessert cravings. With its rich filling, crunchy crust, and smooth whipped topping, it’s an absolute crowd-pleaser that’s simple to make yet impressive enough for special occasions. Whether you’re preparing it for a family gathering, holiday celebration, or just because you’re in the mood for a treat, this pie delivers indulgent flavors with minimal effort.
The best part? easily you can customize it to suit your taste—whether adding a chocolate swirl, making it gluten-free, or topping it with crunchy nuts for extra texture. It’s a versatile recipe that can quickly become a household favorite.
So, go ahead and treat yourself to a slice (or two) of this delightful dessert. You won’t regret it!
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Amish Peanut Butter Pie
Description
A creamy, no-bake Amish Peanut Butter Pie with a buttery crust, rich peanut butter filling, and smooth whipped topping—perfect for any occasion. Easy to make and deliciously indulgent!
Ingredients
1 disc sweet pie crust recipe for the crust
Filling
¼ cup cornstarch 25g
½ cup granulated sugar 100g
2 large eggs
2 cups whole milk 16 fl oz
¼ teaspoon kosher salt
¼ cup unsalted butter cut into tablespoon pieces (57g)
1 teaspoon vanilla paste or extract
Peanut Butter Crumbles
½ cup all-purpose flour 60g
1 ½ cups powdered sugar 180g
1 cup peanut butter 270g
Whipped Cream
1 cup heavy whipping cream 8 fl oz
¼ cup powdered sugar 30g
2 teaspoons vanilla paste or extract
Instructions
- Note: turn the pastry a quarter turn every few rolls, and dust with additional flour as sticking occurs.
- Add the pie dough to the pie plate, then crimp as desired. Freeze for 15 minutes.
- Preheat the oven to 400℉/205℃.
- Remove the dough from the freezer and dock it all over the sides and bottom with a fork.
- Crumble up a piece of parchment paper, then unwrap it and add it to the pie crust. Fill completely with pie weights or dried rice or beans.
- Bake the crust for 15 minutes, then remove from the oven and use the parchment paper to remove the weights.
- Return to the oven to bake for an additional 10-15 minutes, until all moisture is gone from the bottom of the pie crust.
Filling
- In a medium sized bowl, whisk together the cornstarch and sugar, then add the eggs and whisk until smooth. Set aside.¼ cup cornstarch,½ cup granulated sugar,2 large eggs
- Prepare a large bowl with a fine mesh strainer – you will need this immediately after your pastry cream comes off the heat.
- Pour the milk and salt into a medium saucepan over medium-high heat and bring it to just under a boil, stirring occasionally so you don’t burn the milk solids on the bottom of the pan.2 cups whole milk,¼ teaspoon kosher salt
- Once the milk is simmering well, add ⅓ of the milk to the egg mixture and whisk constantly. Pour the egg mixture into the saucepan with the rest of the milk and return to medium high heat.
- Whisking vigorously and constantly, the mixture will begin to thicken and you will see the small milk bubbles start to disappear. Once this has happened, the mixture will quickly thicken and boil. Allow it to boil for about 30 seconds, then remove it from the heat and pass it through the sieve into the bowl. Use the whisk/rubber spatula/wooden spoon to mix the custard around to get it through the sieve.
- Allow the pastry cream to cool to 140℉, then whisk in one tablespoon of butter at a time. Don’t add a new piece until the other has been fully incorporated. Once all butter has been added, add the vanilla and mix to combine. Cover the bowl with plastic wrap and press the wrap directly on the pastry cream so it doesn’t form a skin. Put the pastry cream in the fridge to chill for at least 3 hours.¼ cup unsalted butter,1 teaspoon vanilla paste or extract
Peanut Butter Crumbles
- Add the flour to a microwave safe bowl and microwave in 30 second increments stirring in between, until the mixture reaches 160℉ on a digital thermometer.½ cup all-purpose flour
- Note: heat treating the flour must be done in order to be safe to eat.
- Pass the flour through a fine mesh sieve into a large bowl to remove any hard chunks. Add the powdered sugar and mix with a fork to combine.1 ½ cups powdered sugar
- Add the peanut butter, and mash the ingredients together until it comes together and doughy crumbles form. This takes a bit of elbow grease.1 cup peanut butter
Whipped Cream
- Add the heavy cream, powdered sugar, and vanilla to the bowl of a stand mixer fitted with the whisk attachment (or use a handheld mixer) and beat on high speed until stiff peaks form.1 cup heavy whipping cream,¼ cup powdered sugar,2 teaspoons vanilla paste or extract
- Sprinkle ¾ of the peanut butter crumbles into bottom of the crust.
- Pour the vanilla pudding mixture overtop and smooth it to meet the edges.
- Spread a layer of whipped cream over the pudding, then top with the remaining crumbles.
