A creamy Amish peanut butter pie made with homemade vanilla pudding, lots of little peanut butter bits and smothered with homemade whipped cream.
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, listening to the clip-clop of the horses on the streets, 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 of homemade whipped cream with even MORE peanut butter nuggets.
You guys – YASSSSSSSS!
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?
I also think this pie could be pretty amazing if you subbed out vanilla pudding for chocolate pudding.
That is next on my list!
Also, this Amish peanut butter pie calls for vanilla bean paste which I LOVE (and think everyone should own a bottle!) but if you can’t find it simply use vanilla extract instead.
Or if you have a vanilla bean laying around just scrape it out and use the seeds.
Love this Amish peanut butter pie?
Why not try a few of my other delicious pie recipes?
- Love pie, cake, and cheesecake? Try my Thanksgiving Piecaken.
- Craving pumpkin pie and cheesecake? Try my Pumpkin Cheesecake Pie.
- Want a crunchy topping for your pie? Try my Streusel Topped Apple Butter Pumpkin Pie.
- Summertime sweentess! Try my Homemade Strawberry Rhubarb Pie.
Amish Peanut Butter Pie
Ingredients
- 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
- 2 cups whipped cream
Instructions
- 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 the remaining 3 cups of 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 the 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.