Growing up I could eat this peanut butter pie like it was going out of style. I’m pretty sure I have not changed…
Growing up we used to take lots of mini-vacations to Amish country. We usually took long weekends and they were filled with eating WAY too much food, visiting local farms, shopping in general stores and eating slice after slice of this pie. For years I thought about this pie and its amazing deliciousness.
It’s totally different than your typical peanut butter pie. Usually when I think of peanut butter pie it’s a thick cream cheese based type of pie. However, this pie is completely different. It’s made with homemade vanilla pudding and lots of little peanut butter nuggets. Then to take things over the top we slather on a layer homemade whipped cream.
I cannot stress to you how amazing this pie tastes. It’s not over the top peanut butter it’s delicate and reminds me of Ohio. Anything that reminds you of home is bound to be delicious…am I right?
Since I can’t really share this pie via the screen I will instead make you happy by offering a totally fun giveaway! Today we are giving away a fun gift pack from OXO and 3 gift packs from Le Creuset. It makes me wish it was ok to win my own giveaways…sigh.
Amish Peanut Butter Pie
A creamy Amish peanut butter pie made with homemade vanilla pudding, lots of little peanut butter bits and smothered with homemade whipped cream.
Yield: 1 9-inch pie
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes + 2 hours set time
4 cups cold whole milk, divided
1/2 cup cornstarch
1 teaspoon kosher salt
1 teaspoon vanilla bean paste
3 egg yolks
3 tablespoons unsalted butter
2/3 cup sugar
1 cup powdered sugar
1/2 cup creamy peanut butter
1 (9-inch) cooked pie crust (homemade recipe can be found here)
2 cups whipped cream
Slightly adapted from The Amish Cook
In a medium sized bowl whisk together 1 cup cold milk, cornstarch, kosher salt, vanilla bean paste and egg yolks, set aside.
In a medium sized pot add remaining 3 cups cold milk, butter and sugar. Whisk constantly until the mixture is scalding.
Whisk in milk/cornstarch mixture and cook over medium heat until thickened. You do not want the mixture to boil but you want to make sure it's thickening up nicely.
Remove the pudding from the heat and stir every 10 minutes. The mixture should start to thicken a little more off the heat.
While the pudding is cooling make your peanut butter nuggets.
In the bowl of an electric mixer add powdered sugar and peanut butter. Mix on medium speed until small peanut butter nuggets start to come together. If the mixture is too sandy simply add a few drops of water to the mixture and larger nuggets will form.
After pudding is somewhat cool you can start to assemble the pie.
Add half the peanut butter nuggets to the bottom of the pie shell. Top with pudding. Add half the remaining peanut butter nuggets to the top of the pudding.
Top with whipped cream and remaining peanut butter nuggets.
Let the pie cool in the refrigerator for at least 2 hours to set up before cutting.
Disclosure: There are also Amazon.com affiliated links in this post.