Amish Peanut Butter Dream (Print Version)
A luscious, creamy Amish dessert blending rich peanut butter with nostalgic tradition. Features velvety filling, whipped cream, and crunchy peanut butter crumbs in a crisp shell.
# What You Need:
→ 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
# Preparation Steps:
01 - In a medium bowl, mix together the peanut butter and powdered sugar with a fork until crumbly. Set aside.
02 - Spread half of the peanut butter crumbs in the bottom of the baked pie crust.
03 - In a saucepan, whisk together granulated sugar, flour, and salt. Gradually whisk in milk until smooth.
04 - Place the saucepan over medium heat. Cook, whisking constantly until mixture thickens and just begins to boil (about 4–5 minutes).
05 - In a separate bowl, whisk the egg yolks. Gradually whisk in a little of the hot milk mixture to temper the eggs.
06 - Slowly pour the egg mixture back into the saucepan, whisking constantly. Cook for another 2 minutes until thick and glossy.
07 - Remove from heat. Stir in butter and vanilla until smooth.
08 - Pour the filling over the peanut butter crumbs in the pie shell. Allow to cool for about 15 minutes, then refrigerate for at least 2 hours until completely set.
09 - Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over chilled pie.
10 - Sprinkle with the remaining peanut butter crumbs before serving.
# Expert Advice:
01 -
- The texture is impossibly creamy, like a cloud made of peanut butter that melts on your tongue
- It comes together faster than most fancy pies but tastes like you spent all day making it
- The combination of salty crumbs and sweet filling hits every craving at once
02 -
- The filling must be completely cooled before adding the whipped topping, or the cream will melt into an unappealing mess
- Room temperature eggs prevent the filling from breaking when you add them to the hot milk mixture
03 -
- Chill your mixing bowl and beaters before whipping the cream for faster, better results
- If your filling seems lumpy after adding the eggs, simply press it through a fine-mesh sieve before pouring into the crust