Peanut Butter Pie (Amish Style)

Peanut Butter Pie (Amish Style)

powdered sugar

corn starch


peanut butter




pie crust



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

Add the eggs and whisk until smooth.

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

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

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

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

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

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

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).

Spread the vanilla pudding evenly over the peanut butter crumbles.

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

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