Amish Peanut Butter Pie Recipe – (From Scratch!)

If you’re a peanut butter lover like me, this Amish peanut butter pie recipe is for you! Made with homemade vanilla pudding and topped with peanut butter crumbles and homemade whipped cream—it’s what dreams are made of!

This pie is sometimes referred to as Amish peanut butter cream pie. The only difference is that this version has homemade pudding, whereas the other version calls for a pudding mix. Once you taste the creamy texture of this homemade vanilla pudding, you probably won’t buy the store-bought version anymore. It’s just that good!

Peanut butter pie would be a crowd-pleaser when served at family gatherings or at home for your family’s new favorite treat! 

Why you’ll love this peanut butter pie recipe:

1. It only has a light peanut butter flavor instead of being too overpowering. 
2. The creamy filling has a light texture without being heavy.
3. The peanut butter crumbles are the cherry on top! They add a level of flavor that blends perfectly with the filling. 

Ingredients:

• 1 Pre-baked 9-inch pie shell

For the homemade pudding:

• Whole milk
• Sugar
• Egg yolks
• Flour
• Vanilla extract
• Salt
• Peanut butter – Optional

Peanut butter crumbs:

• Powdered sugar
• Peanut butter

For the homemade whipped cream

• Heavy whipping cream
• Sugar
• Vanilla extract

Substitutions: 

Milk – Any dairy milk will work in this recipe. However, the fat content in whole milk makes this pudding richer and creamier.

Homemade whipped cream – Cool Whip is an excellent alternative because it holds its shape better than homemade whipped cream.

Make the peanut butter pie:

Set 1 cup of milk aside to make the slurry that will be used to thicken the pudding.

Add 3 cups of milk, the sugar, and the salt to a medium saucepan and heat on medium-low. 

Add 2-3 Tablespoons of peanut butter to the milk and sugar mixture if you want more peanut butter flavor.

While the milk is heating, separate the egg yolks from the whites. 

Add the flour and 1/2 cup of the reserved milk to the egg yolks. 

Whisk the yolks together with the flour and milk. If the mixture becomes too thick to stir, add more milk, a little at a time, until you have used the reserved cup of milk and the mixture is smooth. Mixing the flour with the yolks and small amounts of milk will help prevent lumps from forming in the pudding. 

Slowly pour the flour mixture into the milk and sugar mixture, whisking to combine. 

Reduce the heat to low and bring to a boil, stirring almost constantly. The flour will settle to the bottom of the saucepan, and if it’s not re-incorporated frequently, it will form lumps and burn to the bottom. 

Allow the pudding to cook on low heat for three to five minutes while stirring constantly. The mixture should be thick and creamy.

Remove from the heat and add vanilla extract.

Let the pudding cool slightly, then lay a piece of plastic wrap on top of it. This will prevent a skin from forming and later making the pudding lumpy.

Refrigerate 3-4 hours until the pudding is well chilled. 

While the pudding is cooling, mix the peanut butter crumbs. 

Place the powdered sugar and peanut butter into a mixing bowl. Use a pastry cutter or fork to combine until the mixture resembles coarse crumbs.

Store the crumbs in an airtight container until ready to use. 

Once the pudding is chilled, make the whipped cream. I don’t recommend making it ahead of time, as it will become runny after 12 hours. Using it right after it has been whipped will help the pie hold its shape for longer. 

Make the whipped cream:

Pour the heavy whipping cream into a medium-sized bowl. Using an egg beater or an electric hand-held mixer, beat the cream on medium-low speed until soft peaks form.

Add the sugar and vanilla extract and continue to beat until stiff peaks form. You should be able to turn the beater upside down, and the whipped cream holds its shape. 

Use immediately or refrigerate and use within 2-3 days.

Assemble the peanut butter pie:

To the pre-baked pie shell, add a layer of peanut butter crumbs. I used 2/3 cup of crumbs for the pie I made.

Spoon the pudding over the top of the crumbs and spread without incorporating the crumbs into the pudding. 

Add a layer of whipped cream. Use as little or as much as you like!

Top with another layer of peanut butter crumbs. Measure with your heart! If you want more peanut butter flavor, add lots of crumbs, or for a lighter peanut butter flavor, add only a thin layer. 

Serve the pie immediately, or store it in the fridge for 3-4 days. If you used homemade whipped cream, it will become runny after about 12 hours, so it’s best consumed within 1-2 days.

If your family loves pie as much as mine, try these apple butter turnover hand pies for a fun twist on your usual 9-inch pie.

Did you try this recipe? Let me know what you think!