Amish peanut butter cream pie is a rich, comforting dessert that combines two timeless favorites: creamy vanilla custard and sweet peanut butter. Set inside a pre-baked pie crust, the layers come together to form a dessert that’s both humble and indulgent. It’s especially popular in Amish and Mennonite communities where pies hold a place of honor at the family table, often appearing at church gatherings, potlucks, and holidays.
This version features a cooked vanilla cream base topped with a thick layer of sweetened peanut butter. The result is a silky, sliceable pie with contrasting textures: smooth custard on the bottom, firm and nutty richness on top, and a buttery crust that holds it all together. Optional additions like whipped cream, chocolate drizzle, or a no-bake variation allow for endless customization.
Ingredients
For the Crust
1 pre-baked 9-inch pie crust (homemade or store-bought)
For the Vanilla Cream Layer
2½ cups whole milk
½ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
3 egg yolks
2 tablespoons butter
2 teaspoons vanilla extract
For the Peanut Butter Layer
1 cup creamy peanut butter
1 cup powdered sugar
½ cup heavy cream (optional, for smoother texture)
Optional Decoration
Whipped cream, piped peanut butter, chopped peanuts, or melted chocolate
Instructions
Prepare your pie crust ahead of time. Use a fully baked, cooled crust—either homemade or store-bought. If using a frozen crust, follow package directions for blind-baking. Allow it to cool completely before adding filling.
Make the vanilla cream layer by whisking together sugar, cornstarch, salt, and egg yolks in a medium saucepan. Gradually whisk in the milk until smooth and well combined.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble—about 5 to 7 minutes. The texture should resemble a thick pudding.
Remove the pan from heat and stir in the butter and vanilla extract. Mix until fully incorporated and silky.
Pour the warm vanilla cream into the prepared pie crust. Use a spatula to smooth the surface evenly. Let it cool at room temperature for about 10 minutes, then transfer to the refrigerator and chill for 30 to 60 minutes to allow the cream to set.
Meanwhile, prepare the peanut butter topping by mixing the creamy peanut butter and powdered sugar in a bowl until well combined. If the mixture feels too stiff to spread easily, add a few tablespoons of heavy cream and stir until a smoother consistency is achieved.
Once the vanilla layer has chilled and set slightly, spoon the peanut butter mixture on top. Use an offset spatula to spread it evenly across the surface.
Optionally, reserve some of the peanut butter mixture, thin it with a bit more cream, and pipe it in swirls or decorative patterns over the pie.
Chill the assembled pie in the refrigerator for at least 2 hours, or until fully set and easy to slice. For clean slices, use a sharp knife dipped in warm water.
Texture and Flavor Profile
This pie is all about balance. The vanilla cream layer is smooth and delicate, slightly sweet, with a custard-like body. It’s firm enough to slice cleanly, yet soft enough to melt on the tongue. The peanut butter layer, thick and sweetened with powdered sugar, adds a bold, nutty punch that contrasts beautifully with the custard below.
The crust gives structure and just the right amount of crunch to anchor the creamy components. A chilled slice of this pie reveals distinct layers and offers the ideal ratio of richness to lightness.
About the Crust
While this recipe starts with a pre-baked crust, it’s worth noting that different crust types can dramatically affect the outcome.
Use a traditional butter pie crust for flakiness and flavor
Try a graham cracker crust for a slightly sweeter, more crumbly base
Use a chocolate cookie crust for a twist that complements the peanut butter
For gluten-free needs, opt for a nut-based crust using almond flour and butter
To blind-bake your own crust, roll out the dough and fit it into a pie pan. Line it with parchment paper and fill with pie weights or dried beans. Bake at 180°C (350°F) for 15 minutes, then remove the weights and bake another 5 to 10 minutes until golden. Let cool fully before filling.
Customization Options
This pie welcomes additions or substitutions without sacrificing its core identity.
Whipped Cream Topping
Add a layer of unsweetened or lightly sweetened whipped cream on top of the peanut butter for a softer finish. It lightens the overall mouthfeel and gives a fresh contrast to the denser components.
Chocolate Swirl
Melt a few tablespoons of chocolate chips and drizzle over the peanut butter layer. Alternatively, swirl the chocolate into the peanut butter before spreading it.
Crunchy Peanut Butter
Use crunchy peanut butter instead of creamy for added texture. You can also fold chopped roasted peanuts into the peanut butter mixture for a similar effect.
Graham Cracker Base
Substitute the traditional pie crust with a graham cracker base by mixing 1½ cups crushed graham crackers with ¼ cup melted butter and 2 tablespoons sugar. Press into a pie pan and bake at 175°C (350°F) for 8 to 10 minutes.
Salted Version
Add a pinch of flaky sea salt to the top of the pie to balance the sweetness and enhance the peanut butter flavor. This gives it a slightly more grown-up, sophisticated edge.
Chocolate Peanut Butter Cream Pie (Variation)
To make a chocolate version of this pie, modify the custard layer as follows:
Replace ½ cup of milk with ½ cup of heavy cream
Add 3 tablespoons of unsweetened cocoa powder to the sugar mixture
Optionally, stir in 60g (2 oz) chopped dark chocolate with the butter for a richer flavor
The result is a smooth chocolate cream that complements the peanut butter topping beautifully. Top with chocolate curls, mini chips, or drizzle for extra flair.
No-Bake Version (Variation)
For a simplified no-bake version, skip the cooked custard and use a no-cook vanilla pudding base.
Whisk together 2 cups cold milk and 1 packet instant vanilla pudding
Fold in 1 cup whipped cream or whipped topping
Pour into a graham cracker or cookie crust and chill for 20 minutes
Top with the peanut butter mixture as described above
This version sets up more quickly and is especially helpful for summer when you want to avoid using the stove.
Serving Suggestions
This pie is best served chilled. It slices most cleanly when allowed to rest in the refrigerator for at least two hours. If preparing in advance, you can keep it refrigerated overnight before serving.
Garnish with piped cream, crushed nuts, or a dusting of cocoa powder for visual appeal. Serve with hot coffee or milk for a classic pairing.
For holidays or special occasions, present it on a cake stand and slice at the table to showcase the layers. It also travels well and holds up for potlucks or picnics.
Storage Tips
Keep leftovers refrigerated in an airtight container or covered with plastic wrap. The pie will remain fresh for up to 4 days in the fridge.
If you’d like to store it longer, freeze individual slices wrapped tightly in plastic and then foil. Thaw overnight in the refrigerator before serving.
Avoid leaving the pie out at room temperature for long periods, especially if using dairy-based custard or whipped cream toppings.
Tips for Clean Slices
Use a long, sharp knife and dip it into hot water before cutting. Wipe clean between each cut. A warm knife helps cut through the peanut butter layer without dragging it.
For an ultra-smooth top layer, let the peanut butter topping sit for a few minutes at room temperature before spreading.
Cultural Background
Peanut butter pies are widely popular across the American Midwest and Appalachia, but the Amish version is distinguished by its custard base and humble, no-fuss ingredients. Many traditional Amish pie recipes rely on basic pantry staples and emphasize hearty, crowd-pleasing desserts that can feed a large group.
Unlike the light mousse-based peanut butter pies often seen in diners, this version is denser and richer, rooted in home cooking traditions. It’s designed to be made with minimal equipment and familiar ingredients, making it a favorite among both experienced bakers and beginners.
Why This Pie Works
This recipe is reliable and flexible. The cooked custard ensures a stable filling, while the peanut butter topping brings a sweet, decadent finish. Unlike whipped or gelatin-based pies, this one has a satisfying density that holds up well in layers. It’s ideal for slicing, transporting, and even freezing.
The ingredients are common and affordable, and the steps are simple to follow. Whether made for a family dessert, a holiday table, or a casual weekend treat, it brings old-fashioned comfort and flavor.
Final Thoughts
Amish peanut butter cream pie is a dessert that feels like a hug on a plate. It’s sweet, creamy, and deeply satisfying without being overly fussy. The contrast of a soft vanilla layer and a bold peanut butter topping makes it memorable, and the make-ahead nature makes it convenient.
Whether you stay true to the traditional version or experiment with chocolate, crunch, or whipped toppings, this pie is sure to become a household favorite. It delivers every time—simple, sweet, and full of heart.