Old Fashioned Amish Peanut Butter Dream Pie (Printable version)
A luscious Amish dessert with creamy peanut butter filling, whipped cream topping, and buttery crumb layer in a crisp pie shell.
# List of ingredients:
→ 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
# Directions:
01 - In a medium bowl, combine creamy peanut butter and powdered sugar. Mix with a fork until mixture reaches a crumbly consistency. Set aside for later use.
02 - Distribute half of the prepared peanut butter crumbs evenly across the bottom of the baked and cooled 9-inch 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. Ensure no lumps remain in the mixture.
04 - Gradually whisk whole milk into the dry ingredients until smooth. Place saucepan over medium heat and cook, whisking constantly, until mixture thickens and begins to bubble, approximately 4-5 minutes.
05 - While mixture heats, whisk egg yolks in a separate bowl. Carefully whisk a small amount (about 1/4 cup) of the hot milk mixture into the yolks to gradually raise their temperature without scrambling.
06 - Slowly pour the warmed egg mixture back into the saucepan, whisking continuously. Continue cooking for 2 additional minutes until filling becomes thick and glossy. Remove from heat.
07 - Stir unsalted butter and vanilla extract into the hot filling until butter melts completely and mixture is smooth and velvety.
08 - Pour the warm filling over the peanut butter crumb layer in the pie crust. Let cool at room temperature for 15 minutes, then refrigerate for at least 2 hours until completely set and firm.
09 - In a chilled bowl, beat heavy whipping cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form. Do not overbeat.
10 - Spread whipped cream evenly over the chilled pie surface. Sprinkle remaining peanut butter crumbs generously across the top before serving. Slice and serve chilled.
# Expert Advice:
01 -
- The texture is like eating a cloud that happens to taste like the best peanut butter youve ever had
- It comes together faster than youd think for something that tastes this impressive
02 -
- The filling needs those full 2 hours to set properly or you'll end up with soup instead of pie
- Tempering the eggs slowly is non-negotiable unless you want scrambled egg pieces in your dessert
03 -
- Room temperature ingredients mix more smoothly and prevent lumps in your filling
- If you see any tiny lumps in your custard, press it through a fine mesh sieve before pouring into the crust