My mom made a lot of peanut butter custard pies for our catering business while old order Amish. We had renovated half of our barn to be turned into a banquet hall and kitchen which was all run without electricity and lit with kerosene lamps and propane powered lights. Mom’s pies were always very popular, and I always hoped there would be a slice or two left over so that I could enjoy a slice after our customers left. Maybe that is why a slice of pie still hits the spot the most at night when the house is quiet and the kids are in bed!
If you would like to try more of our pie recipes, check below the recipe card for the list of our favorite Amish pies.
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Amish Peanut Butter Pie
Ingredients
- 3 cups whole milk
- 3/4 cup granulated sugar can add more or less to taste
- 3 egg yolks (room temp.) beaten
- 5 tablespoons cornstarch *see note
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup whipped topping
Peanut butter crumbs:
- 1/3 cup peanut butter
- 2/3 cup confectioner's sugar
Pie Crust:
- 1 9-inch pie crust pre-baked *see below for link to blind baking tips.
Topping:
- 8 oz. whipped topping
Instructions
Vanilla pudding:
- In a medium sized saucepan whisk together the milk and sugar, then heat but do not allow to boil. Heat just enough until it is hot to touch (not scorching hot). In a small mixing bowl, whisk egg yolks until smooth, then add cornstarch,1 tablespoon (leveled) at a time while whisking between each addition. Slowly whisk warm milk into the egg mixture to bring the temperature up without curdling the eggs. If the milk is too hot the eggs will curdle. Around 140 degrees (F.) is recommended.
- Once enough milk is added to get a pourable consistency, slowly whisk the egg mixture into the milk in the saucepan. Bring to a simmer while whisking rapidly. Allow to cook until thickened, then remove from heat. *see note.
- Whisk salt and vanilla extract into the pudding, then allow to cool until room temperature, but no longer hot to touch. You may need to re-mix the pudding if it stiffens too much while cooling. Once cooled, whisk in 1-1 1/2 cups whipped topping or as needed to loosen the filling.
Peanut butter crumbs:
- Combine peanut butter and confectioner's sugar by hand until loose crumbs are formed. More peanut butter can be added if the crumbs are too fine and more confectioner's if the crumbs are too heavy. Place half of the crumbs into the bottom of a prepared and pre-baked 9-inch pie crust.
Finishing touches:
- Spoon the vanilla pudding over the peanut butter crumbs, filling the pie crust until slightly rounded at the top. Top with the remaining whipped topping (can use additional whipped topping if desired), then sprinkle the remaining peanut butter crumbs over top. Allow the pie to finish setting in the refrigerator for several hours, then serve and enjoy!
Notes
My top recommended pie crust recipe and blind baking tips:
I always use this recipe for Easy Flaky Pie Crust from my Mother-in-law if I want a no-fail pie crust. To prepare the pie crust for this no-bake peanut butter pie, check out my blind baking tips (click on the highlighted links for the pie crust recipe and the blind baking or pre-baking tips).
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Additional pie recipes you may enjoy:
- Chocolate Mousse Pie
- Fresh Cherry Pie
- Fresh Strawberry Pie
- Coconut Cream Pie
- Fresh Peach Pie
- Spiced Apple Pie
- Mock Pecan Pie
- Pumpkin Custard Pie
- Fresh Rhubarb Pie with Crumb Topping
Step 1: In a medium sized saucepan whisk together the milk and sugar, then heat but do not allow to boil. Heat just enough until it is hot to touch. In a small mixing bowl, whisk egg yolks until smooth, then add cornstarch,1 tablespoon (leveled) at a time while whisking between each addition. Slowly whisk warm milk into the egg mixture to bring the temperature up without curdling the eggs. If the milk is too hot the eggs will curdle. Around 140 degrees (F.) is recommended but I would even do a little cooler if the eggs are not room temperature already.
Step 2-3: Once enough milk is added to get a pourable consistency, slowly whisk the egg mixture into the milk in the saucepan. Bring to a simmer while whisking rapidly. Allow to cook until thickened, then remove from heat. Whisk salt and vanilla extract into the pudding, then allow to cool until room temperature, but no longer hot to touch. You may need to re-mix the pudding if it stiffens too much while cooling. Once cooled, whisk in 1-1 1/2 cups whipped topping, or as needed to loosen the filling.
Peanut butter crumbs: Combine peanut butter and confectioner’s sugar until loose crumbs remain.
Note on texture for the crumbs:
You can make the crumb texture more or less to your liking. For fine, looser crumbs add more confectioners’ sugar, but if you want a stronger peanut butter flavor and thicker crumbs, more peanut butter can be added.
Finishing touches: Spoon the vanilla pudding over the peanut butter crumbs, filling the pie crust until slightly rounded at the top.
Last but not least, top the pudding with whipped topping and the remaining peanut butter crumbs, or as desired. I don’t always use all the crumbs but save some of them to add on top of my pie later because who doesn’t love lots of those peanut butter crumbs? You can also add peanuts or crushed peanuts for a pretty garnish with a bit of crunch if desired.
Storage tips:
Keep this pie refrigerated for up to 5 days. I find the flavors soak in even better after a day or two. Do not freeze this pie due to separation from the cornstarch in the filling.
Thank you for stopping by! Feel free to pin or print this recipe to save for later, but please leave a comment and recipe rating below. Thank you for your support and have a great day! -Marilyn Stoltzfus Peight.
