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In a bowl, combine graham cracker crumbs and sugar.
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Stir in melted butter until evenly moistened.
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Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
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Bake at 350°F (175°C) for 10 minutes, then cool completely.
Tip: For a no-bake version, chill the crust for at least 1 hour instead of baking.
Step 2: Make the Peanut Butter Custard
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In a saucepan, whisk together sugar, powdered sugar, cornstarch, and salt.
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Gradually whisk in the milk until smooth.
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Cook over medium heat, stirring constantly, until the mixture thickens (about 7–10 minutes).
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In a separate bowl, whisk egg yolks. Slowly temper them by adding a ladle of hot custard while whisking.
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Return the egg mixture to the saucepan and cook 2 more minutes until thick and glossy.
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Remove from heat and stir in peanut butter, butter, and vanilla until fully smooth.
Step 3: Fill and Chill
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Pour the warm peanut butter custard into the cooled crust.
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Smooth the top with a spatula.
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Press plastic wrap directly onto the surface to prevent skin formation.
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Chill for at least 4 hours, preferably overnight.
Step 4: Whip the Cream
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Beat cold heavy cream with powdered sugar and vanilla until stiff peaks form.
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Spread or pipe generously over the chilled pie.
Step 5: Garnish & Serve
Finish with chocolate drizzle, peanut butter chunks, or cookie crumbs. Slice cold and serve.
Texture & Flavor Profile
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Crust: Buttery, crisp, and lightly sweet
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Filling: Silky smooth, rich peanut butter custard
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Topping: Light, fluffy whipped cream
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Overall: Balanced, creamy, and deeply satisfying
This pie is especially beloved because it doesn’t feel artificial or overly processed—it tastes homemade in the best way possible.
Tips for Perfect Results
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Use regular creamy peanut butter, not natural-style with oil separation
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Stir constantly while cooking custard to prevent scorching
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Chill fully before slicing for clean, beautiful pieces
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For extra depth, use dark chocolate drizzle instead of milk chocolate
Amish Peanut Butter Cream Pie Variations
Chocolate Peanut Butter Cream Pie
Add ½ cup melted chocolate to the custard before pouring into the crust.
No-Bake Version
Use a chilled cookie crust and skip baking entirely.
Peanut Butter Cup Pie
Layer chopped peanut butter cups over the custard before adding whipped cream.
Pretzel Crust Twist
Swap graham crackers for crushed pretzels for a salty crunch.
How to Store This Pie
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Refrigerator: Up to 4 days, covered
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Freezer: Freeze without whipped cream topping for up to 1 month
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Make Ahead: Custard and crust can be prepared 24 hours in advance
Serving Suggestions
Serve Amish Peanut Butter Cream Pie:
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After a Sunday roast dinner
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At Thanksgiving or Christmas dessert tables
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For birthdays instead of cake
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With hot coffee or cold milk
One slice goes a long way—this is a rich, satisfying dessert.
Nutritional Notes (Approximate)
Per slice (1/8 pie):
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Calories: ~420
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Fat: 30g
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Carbohydrates: 34g
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Protein: 9g
This is an indulgent dessert meant to be enjoyed in moderation.
Why This Recipe Is a Keeper
This Amish Peanut Butter Cream Pie delivers everything a great dessert should:
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Time-tested technique
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Real ingredients
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Unforgettable flavor
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Crowd-pleasing presentation
It’s the kind of pie that disappears quickly, leaves crumbs on plates, and earns compliments every single time.
Final Thought
If you’re searching for a dessert that feels both nostalgic and luxurious, simple yet impressive, this Amish Peanut Butter Cream Pie is it. Make it once—and you’ll understand why it’s been cherished for generations.
