My Amish friend showed me this treat and I couldn’t stop eating it!

This creamy and rich Amish Peanut Butter Cream Pie features a sweet, smooth peanut butter custard filling baked in a flaky crust, then topped with fresh whipped cream.

Ingredients:

How To Make Amish Peanut Butter Cream Pie:

1. Step 1: Combine Dry Ingredients: In a medium saucepan, combine the granulated sugar, flour, and 1/2 teaspoon salt.
2. Step 2: Add Milk and Thicken: Gradually stir in the 2 cups whole milk, ensuring it blends well with the dry ingredients. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Continue cooking and stirring for about 1 minute.
3. Step 3: Temper Egg Yolks: Remove the saucepan from the heat. Gradually stir a small amount of the hot mixture into the 3 beaten egg yolks to temper them, then return all of the mixture to the saucepan.
4. Step 4: Cook Custard: Bring the mixture to a gentle boil and cook for 2 more minutes, stirring constantly.
5. Step 5: Finish Filling: Remove from heat and immediately stir in the 1/2 cup creamy peanut butter, 2 tablespoons unsalted butter, and 1 teaspoon vanilla extract until the filling is smooth.
6. Step 6: Chill Pie: Pour the filling into the pre-baked pie crust and allow it to cool completely to room temperature. Once cooled, refrigerate the pie for at least 3 hours or until completely set and firm.
7. Step 7: Make Whipped Cream: Before serving, whip the 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie.
8. Step 8: Garnish and Serve: Garnish with chopped peanuts or chocolate shavings if desired, and serve immediately.