Introduction
Dive into dessert heaven with this irresistible Amish Peanut Butter Cream Pie! This sweet, nutty treat is sure to be the indulgence your taste buds have been dreaming of. Whether you’re hosting a family gathering or simply treating yourself, this pie brings together the creamy richness of peanut butter and the delightful crunch of a cookie crust. Ready to create your new favorite dessert? Let’s get started!
Detailed Ingredients with measures
- For the Cookie Crust:
- 25 vanilla sandwich cookies
- 5 tablespoons unsalted butter, melted
- For the Creamy Filling:
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 large egg yolks, beaten
- 1 tablespoon vanilla extract
- 1 cup creamy peanut butter
- For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 cup chopped peanuts
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 40 minutes
- Yield: 8 servings
Directions
1. Get set for scrumptiousness by preheating your oven to 350°F (175°C).
2. Crumble those cookies into crumbs using a food processor. Mix with melted butter to make the crust, and press it into a 9-inch pie pan. Bake for 10 minutes and let it cool.
3. In a saucepan, whisk together milk, sugar, and flour. Cook over medium heat, stirring, until the mixture starts to thicken and bubble. Remove from heat.
4. Slowly mix a bit of the hot milk mixture into the beaten egg yolks, then stir this back into the saucepan. Cook for another 2 minutes while stirring. Remove from heat and add vanilla.
5. Pour about one-third of the pudding mixture into a bowl with the peanut butter. Stir until smooth and combined. Combine this with the rest of the pudding and pour into the cooled crust.
6. Chill the pie in the fridge for at least 3 hours, or until set.
7. Whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the pie.
8. Sprinkle with chopped peanuts for a crunchy finish.
Enjoy every nutty, creamy bite! 🎉
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) to prepare for baking the crust.
Step 2: Prepare the Cookie Crust
Crumble 25 vanilla sandwich cookies into fine crumbs using a food processor. Combine the cookie crumbs with 5 tablespoons of melted unsalted butter until well mixed. Press this mixture firmly into a 9-inch pie pan. Bake in the preheated oven for 10 minutes, then remove and let cool.
Step 3: Make the Creamy Filling
In a saucepan, whisk together 2 cups of whole milk, 3/4 cup of granulated sugar, and 1/3 cup of all-purpose flour. Cook over medium heat, stirring continuously until the mixture thickens and starts to bubble. Once it reaches this stage, remove from heat.
Step 4: Temper the Egg Yolks
In a separate bowl, gradually mix a small amount of the hot milk mixture into 3 beaten egg yolks to temper them. Once combined, stir this back into the saucepan with the remaining mixture. Return to heat and cook for an additional 2 minutes while stirring. Remove from heat and add 1 tablespoon of vanilla extract.
Step 5: Incorporate the Peanut Butter
Pour about one-third of the pudding mixture into a bowl containing 1 cup of creamy peanut butter. Stir until the peanut butter is smooth and fully combined. Then, mix this back into the remaining pudding and pour the entire mixture into the cooled cookie crust.
Step 6: Chill the Pie
Place the pie in the refrigerator and chill for at least 3 hours, or until it is completely set.
Step 7: Prepare the Topping
In a mixing bowl, whip 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar until soft peaks form. Once ready, spread or pipe the whipped cream evenly over the chilled pie.
Step 8: Add the Final Touch
Sprinkle 1/2 cup of chopped peanuts over the whipped cream topping for a crunchy finish.
Notes
Chilling Time
Ensure to chill the pie for at least 3 hours or overnight for optimal texture and flavor.
Peanut Butter Selection
Use creamy peanut butter for a smooth filling; avoid natural peanut butter as it may separate.
Serving Suggestion
Slice the pie into wedges to serve, and consider pairing it with a scoop of vanilla ice cream for an extra treat.
Cook Techniques
Crumble Cookie Crust
To create a delicious cookie crust, use a food processor to finely crumble vanilla sandwich cookies. Combine the crumbs with melted butter until fully mixed, then press the mixture into a pie pan for a firm base.
Thickening the Filling
Whisk together milk, sugar, and flour in a saucepan. Cook over medium heat while stirring constantly until the mixture begins to thicken and bubble. This method ensures a creamy texture for your filling.
Tempering Egg Yolks
To avoid curdling, slowly mix a small amount of the hot milk mixture into the beaten egg yolks before adding it back into the saucepan. This technique helps to gradually raise the temperature of the yolks.
Chilling the Pie
For the best results, allow the pie to chill in the refrigerator for at least 3 hours. This setting time is crucial for the filling to firm up and enhance the flavors.
Whipping Cream Topping
When whipping heavy cream, add powdered sugar to stabilize and sweeten it. Beat until soft peaks form for a light and fluffy topping that contrasts beautifully with the creamy filling.
Garnishing with Peanuts
Sprinkling chopped peanuts over the whipped cream adds a lovely crunch and enhances the nutty flavor of the pie, making it aesthetically pleasing as well as delicious.
FAQ
Can I use a different type of cookie for the crust?
Yes, you can experiment with different cookies, such as chocolate sandwich cookies or graham crackers, to create a unique flavor profile for your crust.
How should I store leftover pie?
Store any leftovers in the refrigerator, covered with plastic wrap or aluminum foil, to keep it fresh for up to 3-4 days.
Can I make this pie ahead of time?
Absolutely! This pie is perfect for making a day in advance. Just make sure to keep it chilled until serving.
Is it possible to use natural peanut butter?
Yes, you can use natural peanut butter, but be aware that it may alter the texture slightly. Stir well to incorporate any oil that may separate.
What can I use as a substitute for heavy cream?
You can substitute heavy cream with whipped coconut cream or a thicker non-dairy cream if you need a lighter option.
Conclusion
This Amish Peanut Butter Cream Pie is a delightful dessert that offers a perfect balance of creamy richness and nutty goodness. Enjoy every slice of this homemade treat!
