Old Fashioned Amish Peanut Butter Dream (Printable)

Luscious, creamy Amish peanut butter dream with velvety filling and whipped cream topping

# What You'll 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

# How to Make It:

01 - Mix creamy peanut butter and powdered sugar in a medium bowl using a fork until crumbly texture forms. Reserve for later use.
02 - Distribute half of the prepared peanut butter crumbs evenly across the bottom of the baked and cooled pie crust.
03 - Whisk together granulated sugar, all-purpose flour, and salt in a saucepan until thoroughly blended.
04 - Gradually whisk whole milk into the dry mixture until smooth. Place saucepan over medium heat and cook, whisking constantly for 4-5 minutes until mixture thickens and just begins to boil.
05 - Whisk egg yolks in a separate bowl. Slowly incorporate a small amount of the hot milk mixture while whisking continuously to temper the eggs.
06 - Return the tempered egg mixture to the saucepan, whisking constantly. Cook for an additional 2 minutes until thickened and glossy. Remove from heat and stir in butter and vanilla extract until smooth.
07 - Pour the warm filling over the peanut butter crumbs in the pie shell. Let cool at room temperature for 15 minutes, then refrigerate for at least 2 hours until completely set.
08 - Beat heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form. Spread the whipped cream evenly over the chilled pie surface.
09 - Sprinkle the remaining peanut butter crumbs over the whipped cream topping. Slice and serve chilled.

# Expert Suggestions:

01 -
  • The texture is somewhere between pudding and mousse, impossibly light yet satisfyingly rich
  • It comes together faster than most cakes but tastes like you spent all afternoon in the kitchen
  • The peanut butter crumb layer creates this surprise crunch that keeps people guessing
02 -
  • Tempering the eggs slowly prevents them from turning into scrambled eggs in your custard
  • The filling must chill completely before adding whipped cream or the topping will melt and slide off
  • Room temperature egg yolks incorporate more smoothly than cold ones straight from the refrigerator
03 -
  • Whisk the custard constantly while it cooks to prevent scorching on the bottom of the pan
  • Chill your mixing bowl and beaters before whipping the cream for faster, better results

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