Old Fashioned Amish Peanut Butter Dream Pie (Print)
Luscious creamy Amish peanut butter dream pie with velvety filling, whipped cream topping, and crispy peanut butter crumbs in a crisp shell.
# What You’ll Need:
→ Crust
01 - 1 9-inch prepared pie crust, baked and 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 Make:
01 - Combine creamy peanut butter and powdered sugar in a medium bowl. Mix with a fork until mixture reaches crumbly consistency. Set aside for later use.
02 - Distribute half of the prepared peanut butter crumbs evenly across the bottom of the cooled baked pie crust. Press gently to create an even layer.
03 - In a medium saucepan, whisk together granulated sugar, all-purpose flour, and salt until thoroughly blended. Gradually pour in whole milk while whisking continuously to prevent lumps.
04 - Place saucepan over medium heat. Whisk constantly until mixture thickens and reaches a gentle boil, approximately 4 to 5 minutes. Do not stop whisking to prevent scorching.
05 - Whisk egg yolks in a separate heat-proof bowl. Carefully ladle small amounts of the hot milk mixture into yolks while whisking rapidly to temper eggs and prevent curdling.
06 - Return tempered egg mixture to saucepan, whisking constantly. Continue cooking for 2 additional minutes until filling becomes thick and glossy. Remove from heat immediately.
07 - Stir in unsalted butter and vanilla extract until butter melts completely and mixture is smooth and glossy.
08 - Pour warm filling over peanut butter crumb layer in pie shell. Let 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 with electric mixer until stiff peaks form. Spread whipped cream evenly over completely chilled pie surface.
10 - Sprinkle remaining peanut butter crumbs generously over whipped cream topping. Serve immediately or refrigerate until ready to serve.
# Expert Tips:
01 -
- The texture is what dreams are made of, silky and rich without being heavy
- It comes together faster than you'd think for something this impressive
02 -
- Never skip the egg tempering step or you'll end up with scrambled eggs in your pudding
- The pie needs those full 2 hours in the fridge to set properly, otherwise it'll be a sad soupy mess
03 -
- When making the crumbs, keep working with the fork until they're evenly combined but still crumbly, not a solid dough
- Whisk the custard constantly, scraping the corners of the pan where flour loves to hide