This delicious cream pie is a classic Amish style dessert, making it a unique part of our culture. However, anyone can make it and its an easy pie to put together .
I enjoy making pies and serving them at home for guests or tea parties. Pie- making is an art and one which I’ve worked hard at to perfect over the years. I love making my own crust from scratch. It’s a very simple recipe that never fails to come out flaky, light and buttery and rolls out nicely.
This pie is a perfect combination of a homemade vanilla cream pudding and peanut butter crumbles. Combined with a flaky, buttery crust, it will be a much anticipated treat any time of year.
You will notice that the recipe calls for quite a few organic ingredients. This is because like to keep my baking staples as natural and organic as possible and is usually what I have in my pantry. I will always recommend using organic ingredients as much as possible, but other ingredients will work too if you don’t have that on hand.
I hope you will do yourself a favor and make this pie. It is truly a treat! 🙂
Peanut Butter Cream Pie
A classic, light, cream pudding with layers of peanut butter crumbles.
Ingredients
- FILLING: 4 cups milk
- 1/2 cup cornstarch
- 1 teaspoon sea salt
- 1 teaspoon organic vanilla extract
- 3 egg yolks
- 3 tablespoons butter
- 1/2 cup organic cane sugar, scant
- CRUMBS:
- 1 cup organic powdered sugar
- 1/2 cup organic crunchy peanut butter
- TOPPING:
- one pint whipping cream, whipped and lightly sweetened with stevia or cane sugar
- CRUST: 1 9" pie crust, baked. You can make this from scratch or use a store bought one.
Instructions
- FILLING: In a medium bowl, whisk together the cornstarch, salt, one cup milk, egg yolks and vanilla. Whisk until smooth and there are no remaining lumps. Set aside.
- In a medium sauce pan heat 3 cups milk, butter and sugar until scalding. Do not let it boil. It should be steaming and very hot but not boiling. Stir it constantly with a whisk to prevent burning. After the milk is scalding hot, slowly add the cornstarch mixture, and keep whisking until its thick. Be careful to not let it boil!! Once the pudding is thick, Remove from heat and chill.
- CRUMBS: Using your hands or a large spoon, mix the peanut butter and powdered sugar until small crumbs form.
- ASSEMBLE THE PIE: Place 1/2 of the crumbs into the bottom of your baked pie crust. Spoon the chilled pudding on top, spreading evenly. Sprinkle some more crumbs on top of pudding. Top with whipped cream and remaining crumbs. Chill in the refrigerator until set, about one hour.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 1434Total Fat: 88gSaturated Fat: 36gTrans Fat: 1gUnsaturated Fat: 45gCholesterol: 158mgSodium: 1264mgCarbohydrates: 143gFiber: 7gSugar: 43gProtein: 22g
Nutrition facts are not guaranteed accurate
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