Old Fashioned Amish Peanut Butter Dream (Printable Version)

Rich, creamy peanut butter filling in a crisp crust with whipped cream topping and sweet crumbs.

# What You Need:

→ Crust

01 - 1 baked 9-inch pie crust, 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:

01 - Combine creamy peanut butter and powdered sugar in a medium bowl. Mix with a fork until mixture reaches crumbly consistency. Reserve for later use.
02 - Distribute half the prepared peanut butter crumbs evenly across the bottom of the cooled baked pie crust.
03 - Whisk together granulated sugar, all-purpose flour, and salt in a saucepan until thoroughly blended.
04 - Gradually whisk whole milk into dry mixture until smooth. Place saucepan over medium heat. Cook while whisking continuously until mixture thickens and begins to boil, approximately 4-5 minutes.
05 - Whisk egg yolks in a separate bowl. Slowly incorporate a small amount of the hot milk mixture into yolks while whisking constantly to temper.
06 - Return tempered egg mixture to saucepan, whisking steadily. Continue cooking for 2 minutes until filling achieves thick, glossy consistency.
07 - Remove saucepan from heat. Stir in unsalted butter and vanilla extract until fully incorporated and smooth.
08 - Pour warm filling over peanut butter crumbs in crust. Allow to cool at room temperature for 15 minutes, then refrigerate for minimum 2 hours until completely set.
09 - Beat heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread whipped topping evenly over chilled pie surface.
10 - Sprinkle remaining peanut butter crumbs over whipped cream topping just before serving.

# Expert Tips:

01 -
  • The texture alone is worth it, that impossibly creamy filling melting into the crumb layer like they were always meant to be together
  • It comes together faster than you'd think, but tastes like something that's been perfected over generations
  • There's something magical about how the salty peanut butter cuts through the sweet custard, creating this perfect balance that keeps you coming back for just one more bite
02 -
  • The custard needs to come to a full boil for just a moment to properly cook out the raw flour taste, but watch it closely so it doesn't scorch on the bottom
  • Tempering the eggs slowly is absolutely crucial, otherwise you'll end up with bits of cooked egg floating in your otherwise smooth custard
  • This pie really does need that full 2 hours in the refrigerator to set properly, otherwise the slices will slump and you'll lose that beautiful layered presentation
03 -
  • Chill your mixing bowl and whisk before whipping the cream, it makes the process faster and gives you better structure
  • When pressing the peanut butter crumbs into the crust, use the bottom of a measuring cup to get an even layer without warming the mixture with your hands

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