Amish Peanut Butter Cream Pie
The Amish Peanut Butter Cream Pie is a delightful dessert that combines a creamy peanut butter filling with a light whipped topping, all nestled in a buttery pie crust. This pie is a crowd-pleaser, perfect for gatherings and special occasions.
Equipment
- 1 9-inch pie pan
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 saucepan
- 1 rubber spatula
- 1 set measuring cups and spoons
Ingredients
- 1 pre-baked 9-inch pie crust pie crust
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy whipping cream divided into two ½ cups
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 tablespoon cornstarch
Instructions
- In a mixing bowl, combine the creamy peanut butter and powdered sugar. Mix well until smooth and fully combined.
- In a saucepan, heat the milk over medium heat. Once it's warm, add in the cornstarch and whisk until there are no lumps. Continue to cook for about 2-3 minutes until the mixture thickens. Remove from heat and let it cool slightly.
- In a separate bowl, whip ½ cup of heavy whipping cream and the vanilla extract until stiff peaks form.
- Fold the peanut butter mixture into the whipped cream gently, ensuring not to deflate the whipped cream.
- Pour the peanut butter filling into the pre-baked pie crust and spread it evenly.
- In another bowl, whip the remaining ½ cup of heavy whipping cream until soft peaks form. Spread the whipped cream over the top of the peanut butter filling.
- Refrigerate the pie for at least 2 hours to allow it to set before serving.
Notes
For extra flavor, you can sprinkle crushed peanuts or chocolate shavings on top before serving.
This pie can be made a day in advance for easier preparation.
If you prefer a firmer filling, add an additional tablespoon of cornstarch to the milk mixture.