• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cozy Plum
  • Home
  • Recipes
    • Baking Basics
    • Bars & Brownies
    • Breads & Breakfasts
    • Cakes & Cupcakes
    • Cookies
    • Donuts & Muffins
    • Pies & Tarts
    • Savory
    • Miscellaneous
  • Newsletter
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • Newsletter
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Newsletter
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    The Cozy Plum » Recipes » Pies & Tarts

    Amish Peanut Butter Pie

    Published: Nov 18, 2022 by Callan Wenner · This post may contain affiliate links · Leave a Comment

    267 shares
    • Facebook
    • Yummly
    Jump to Recipe
    Amish peanut butter pie in a pie dish with slices removed.

    This creamy Amish peanut butter pie recipe is filled with small peanut butter crumbles, a creamy layer of homemade vanilla pudding, and topped with homemade whipped cream and more peanut butter! Nested into a traditional pie crust, this old-fashioned pie screams nostalgia.

    Amish peanut butter pie in a pie dish with a slice removed.

    Why You'll Love This Recipe

    This old-fashioned peanut butter pie uses mostly pantry staples that you likely already have on hand. Made with a no-bake filling, this recipe requires oven time solely to bake the pie crust.

    Flavor - this is the ultimate pie for a peanut butter lover. It pairs so nicely with the vanilla custard and is packed with lots of little peanut butter bits so you get that flavor combination in every bite! Many peanut butter pie recipes use chocolate, but that's not the case here. There's nothing too overpowering, and it's perfectly balanced.

    Texture - there's so many textures to enjoy in this Amish peanut butter pie. From the flaky yet chewy pie crust, to the peanut butter crumbs, to the creamy vanilla pudding and fluffy, airy whipped cream, each bite is perfection.

    Nostalgia - in my humble opinion, this is the best version of peanut butter pie. This may be because I grew up eating this Pennsylvania dutch peanut butter pie, and it's a classic in Amish country. Many families in central PA have their own version of this pie, and that's no different here! I will tell you that I completely scrapped the original crust recipe my family used to make with this pie - it just wasn't as good as my all-butter pie crust, so that's what we're using here.

    Although this is an oldie but goodie, this may become your new favorite pie to make at your next dinner party. If you'd rather a version with chocolate, try my chocolate peanut butter tart.

    A slice of peanut butter pie on a plate with a fork next to it.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Suggested Tools
    • Substitutions and Variations
    • How to Make This Recipe
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Peanut Butter Recipes You'll Love
    • 📖Recipe
    • Come Bake With Us!

    Ingredients

    Ingredients for Amish peanut butter pie.
    • Pie crust. This recipe uses my all-butter pie crust. You'll need unsalted butter, flour, and salt for the recipe.
    • Peanut butter. I use creamy peanut butter in this recipe and prefer Jif brand as I think it has the most prominent peanuty flavor.
    • Sugar. Both granulated sugar and powdered sugar are used.
    • Dairy. Whole milk is used in the vanilla pudding and heavy whipping cream is used in the topping.
    • Eggs.
    • Corn starch. This is used to thicken the vanilla custard, and cannot be skipped or substituted.
    • Vanilla. If you have vanilla beans on hand, absolutely use them. Otherwise, I suggest vanilla bean paste (this is what I use), or vanilla extract.

    See recipe card for full ingredients list and quantities.

    Suggested Tools

    Image of pie plate

    pie plate

    Buy Now →
    Image of fine mesh strainer

    fine mesh strainer

    Buy Now →
    Image of digital thermometer

    digital thermometer

    Buy Now →

    Substitutions and Variations

    • Use instant pudding mix in place of homemade vanilla pudding. One small box should be used.
    • Use 4 egg yolks in place of the two eggs for an ultra-rich pudding.
    • Use cool whip in place of fresh whipped cream. This is how the original recipe was intended, but I love a fresh whipped cream more.
    • Use crunchy peanut butter in place of creamy peanut butter for even more texture!
    • Add one to two sliced bananas, placing the slices in between the peanut butter crumbles and vanilla pudding.
    • Melt ⅓ cup chocolate chips and spread it onto the very bottom of the pie before adding the peanut butter crumbles.
    • Use a store-bought pie crust, just be sure to fully bake the crust prior to adding any fillings.
    • For a chocolate pie crust, use my chocolate sweet tart crust!

    How to Make This Recipe

    This recipe is developed in a few steps. First, the vanilla pudding should be made and chilled. Next, the pie crust should be made and chilled. Once the pie dough has rested for at least two hours, it can be rolled out and blind-baked.

    Making Homemade Vanilla Pudding

    A hand whisks sugar and corn starch in a bowl.

    One: Whisk together the sugar and corn starch in a medium bowl.

    A hand whisks egg yolks and sugar in a bowl.

    Two: Add the eggs and whisk until smooth.

    Pouring hot cream into egg yolks while whisking.

    Three: Add about a cup of the hot milk mixture while whisking to temper the egg mixture.

    Pouring whisked eggs and milk into a saucepan.

    Four: Pour the egg mixture into the sauce pan with the remaining milk.

    Thickened vanilla pudding pouring into a fine mesh sieve.

    Five: Continually whisk the mixture on medium heat until it starts to bubble and thickens considerably.

    A rubber spatula works vanilla pudding through a fine mesh sieve.

    Six: Pass the pudding through a fine mesh sieve into another bowl.

    A hand whisks butter into vanilla pudding.

    Seven: Whisk in one tablespoon of butter at a time, allowing each piece to melt completely before adding the next.

    A hand whisks vanilla paste into vanilla pudding.

    Eight: Add the vanilla and whisk until combined. Place a piece of plastic wrap directly on the pudding and refrigerate for 4 hours.

    While the pudding chills, make the pie crust following my detailed guide and pie crust recipe for all the steps you need to make, roll out, crimp, and bake the crust.

    Assembling the Pie

    Note: The flour must be heat treated prior to using it to kill any bacteria prior to eating. See the recipe instructions on how to do this.

    Peanut butter crumbles in a pie curst.

    Nine: Combine the peanut butter and powdered sugar with a fork until crumbles form, then add them to the bottom of the pie shell (baked and cooled).

    An offset spatula spreads vanilla pudding in pie crust.

    Ten: Spread the vanilla pudding evenly over the peanut butter crumbles.

    Fresh whipped cream on pie.

    Eleven: Make the whipped cream, whipping until stiff peaks form, and swoop it on top of the vanilla pudding.

    A hand sprinkles peanut butter crumbles top of whipped cream.

    Twelve: Add the remaining peanut butter crumbles to the top of the pie, then slice and serve.

    Hot tip! Melt two tablespoons of peanut butter and drizzle it over the top for extra peanut butter flavor!

    Expert Tips

    • Make the pudding up to three days in advance and the pie crust one day in advance to help with timing. 
    • Have all tools needed for the vanilla pudding set up and ready to go prior to starting to make it.
    • If you don't have a digital thermometer, allow the custard to cool for about 5-7 minutes, stirring every minute, before adding the butter.
    • Using a freshly baked (and cooled) pie crust and eating it the same day will taste best.
    • Getting the peanut butter crumbles to come together takes a bit of elbow grease, but just keep pressing along with the tines of your fork.

    Recipe FAQs

    Can I use instant vanilla pudding?

    Yes. While I find that homemade pudding tastes better and is more natural, there is no reason you can't use instant pudding. Simply follow package instructions to make the pudding, and add it to the pie.

    Can I use frozen pie crust?

    Yes. Just be sure to completely blind-bake the crust, as the filling is no-bake so the crust will not get any additional bake time.

    Why is my homemade pudding grainy?

    This may be because the heat was too high and it scrambled the eggs. Either puree the pudding in a food processor or give it another pass through a fine mesh sieve to remove any additional chunks.

    Storage

    Store the Amish peanut butter pie uncovered in the fridge for up to three days. Note that the pie crust will begin to get slightly chewy from the filling, and the whipped cream will begin to weep after day two (but will still taste great).

    This pie should not be frozen.

    Amish peanut butter pie in a pie dish with slices removed.

    More Peanut Butter Recipes You'll Love

    • Peanut Butter Marshmallow Fluff Fudge (Fluffernutter Fudge)
    • Edible Peanut Butter Cookie Dough (with Chocolate Chips)
    • Peanut Butter Marshmallow and Chocolate Cookies
    • Fluffernutter Cookies

    Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!

    📖Recipe

    Amish peanut butter pie in a pie dish with a slice removed.

    Amish Peanut Butter Pie

    Callan Wenner
    This creamy Amish peanut butter pie recipe is filled with small peanut butter crumbles, a creamy layer of homemade vanilla pudding, and topped with homemade whipped cream and more peanut butter! Nested into a traditional pie crust, this old-fashioned pie screams nostalgia.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 30 mins
    Chill time 4 hrs
    Total Time 5 hrs 30 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 511 kcal

    Equipment

    • 9" pie plate
    • Fine mesh sieve
    • Whisk
    • Digital kitchen thermometer

    Ingredients
      

    • 1 disc all-butter 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
     

    • Lightly flour a work surface and rolling pin, then roll out the dough until it's ⅛" thick.
      1 disc all-butter pie crust
    • 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

    Assembly

    • 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.

    Notes

    Store the Amish peanut butter pie uncovered in the fridge for up to three days. Note that the pie crust will begin to get slightly chewy from the filling, and the whipped cream will begin to weep after day two (but will still taste great).
    This pie should not be frozen.
    Tips:
    • Make the pudding up to three days in advance and the pie crust one day in advance to help with timing. 
    • Have all tools needed for the vanilla pudding set up and ready to go prior to starting to make it.
    • If you don't have a digital thermometer, allow the custard to cool for about 5-7 minutes, stirring every minute, before adding the butter.
    • Using a freshly baked (and cooled) pie crust and eating it the same day will taste best.
    • Getting the peanut butter crumbles to come together takes a bit of elbow grease, but just keep pressing along with the tines of your fork.

    Nutrition

    Calories: 511kcalCarbohydrates: 49gProtein: 10gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 89mgSodium: 225mgPotassium: 236mgFiber: 2gSugar: 30gVitamin A: 757IUVitamin C: 0.1mgCalcium: 85mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Come Bake With Us!

    Recieve updates on new recipes, tips and tricks used in the TCP Kitchen, seasonal suggestions, and recipe sneak peeks!

      We won't send you spam. Unsubscribe at any time.

      Built with ConvertKit
      « Sweet Potato Bars with Cinnamon Whipped Cream
      Turkey Pot Pie with Puff Pastry »
      267 shares
      • Facebook
      • Yummly

      Reader Interactions

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      Holding a coffee cup at a table.

      About Callan

      I'm Callan, and welcome to The Cozy Plum! A photographer and recipe developer of all things sweet, savory, and delicious, I help cooks and bakers of any level gain the confidence to create restaurant-quality recipes in their own kitchen!

      About Callan →

      Easter Desserts

      • Chocolate Covered Coconut Cream Eggs
      • Carrot Snack Cake with Cream Cheese Frosting
      • Peanut Butter Marshmallow Fluff Fudge (Fluffernutter Fudge)
      • Honey Chess Pie

      More Easter Desserts →

      Easter Brunch

      • Strawberry Stuffed French Toast
      • Brioche Cinnamon Rolls
      • Strawberry Almond Bostock Pastry with Croissant
      • Smoked Salmon and Spinach Quiche

      More Brunch Recipes →

      The Cozy Plum Favorites

      • Coconut Almond Loaf Cake
      • Brioche Cinnamon Rolls
      • Pimento Cheese Filled Pretzels
      • Fluffernutter Cookies

      Share your bakes with me!

      Did you try one of my recipes? I can't wait to see it!
      Tag @TheCozyPlum and #TheCozyPlum on Instagram!


      web stories

      Let's Connect!

      • Email
      • Facebook
      • Instagram
      • Pinterest
      • TikTok
      • YouTube

      Footer

      ↑ back to top

      About

      • About Me
      • Privacy Policy
      • Terms & Conditions
      • Accessibility Policy

      Newsletter

      • Sign up for emails and updates

      Contact

      • Contact Page

      As an Amazon Associate, I earn from qualifying purchases.

      Copyright © 2023 The Cozy Plum, LLC