If your lips have ever been graced with a bite of Yoder’s Amish peanut butter pie, then you’ve already experienced the blissfulness of a light, refreshing dessert with the perfect blend of peanut butter.
The Amish peanut butter cream pie is fairly light and not too rich since only a small quantity of peanut butter is used. This recipe isn’t a copycat, it’s the real deal, released by Yoder’s restaurant in a recent social media share.
How to Make Yoder’s Amish Peanut Butter Pie, Step by Step
Prepare the pie crust. There are several ways to do this, depending on how fast you want to put your pie together. You can use a pre-made deep dish crust that has been baked and cooled.
Today, I’m opting to use a pre-made rolled crust rather than my favorite homemade butter pie crust. Let it set at room temperature for twenty minutes or so, so that it’s pliable and won’t break when you handle it.
Line a pie plate with the crust, roll the edges under and then flute them.
Prick the dough with a fork repeatedly to prevent large air bubbles from forming as it bakes.
Line the raw pastry dough with a piece of parchment paper, then add pie weights and distribute them evenly. The pie weights help keep the edges from sinking down as the empty crust bakes.
Bake the crust for 8 to 10 minutes at 450°F. Set it aside to cool completely while you prepare the filling.
Once again, if you’re in a hurry, you can use an instant pudding mix instead and it still makes a decent Amish peanut butter pie.
Combine corn starch, salt, 1 cup of cold milk, egg yolks, and vanilla, mixing well. The reason you want to use cold milk is that corn starch only thickens once and requires warmth to activate the thickening.
Add the remaining milk, butter, and granulated sugar in a heavy saucepan over medium-low heat until scalding, stirring constantly. The milk is sufficiently scalded when small bubble appear around the edges. Don’t allow the mixture to boil, it will curdle the milk.
Using a whisk to incorporate the ingredients, add the corn starch mixture to the scalded milk. Cook, whisking constantly until the mixture is thickened, but once again, do not allow it to boil.
Remove from the pudding from the heat and allow it cool.
Place a piece of saran wrap over the top to prevent a skin from forming. It make seem strange that there isn’t any peanut butter in the pudding part, but trust me, the next step adds the PERFECT amount of peanut butter for the pie.
Using a hand or stand mixer combine the crunchy peanut butter and confectioners sugar just until a crumbly mixture forms.
Spread half of the delicious crumbly peanut butter mixture evenly over the entire bottom of the baked, cooled pie shell.
Transfer all of the cooled pudding over the peanut butter crumbs. If you “chill” the pudding as listed in the original Amish pie recipe from Yoders’ the filling will not be perfectly smooth, as you can see in the photo below. It still tastes delicious, but to achieve the perfect custard texture, be sure to pour the filling in while it’s still slightly warm.
Top with the remaining peanut butter crumb mixture, reserving a small handful to sprinkle over the top of the pie as garnish once the whipped cream is added.
Add a generous layer of sweetened whipped cream (or cool whip topping, if you prefer).
Finally, garnish the top of the pie with the reserved peanut butter crumb topping.
Chill at least 2 hours before serving this delicious Amish cream pie.
How to Make Yoders Amish Peanut Butter Cream Pie Video
Yoder’s Peanut Butter Cream Pie Recipe
1 Deep-Dish (9″ or 10″) Pie Shell, baked
2 Cups of Sweetened Whipped Cream or Cool Whip
1 cup of Cold Milk
1/2 cup of Cornstarch
1 tsp vanilla extract
3 egg yolks
3 cups milk
3 Tbs Butter
2/3 cup of Sugar
1 cup of Powdered Confectioner’s Sugar
1/2 cup Crunchy Peanut Butter
To prepare the Amish Peanut Butter Pie Filling
- Combine corn starch, salt, 1 cup of cold milk, egg yolks, and vanilla in a medium bowl. Stir until smooth, then set the mixture aside.
- Heat 3 cups of milk, butter, and sugar in a medium sauce pan until scalding, stirring constantly. With a whisk, add the corn starch mixture to the hot milk. Cook, stirring constantly until the mixture is thickened, but do not allow it to boil.
- Remove from the heat and cool.
- Place a piece of saran wrap over the top to prevent a skin from forming, then chill the cooled filling.
Prepare the Crumb Mixture
- Using a mixer, combine the powdered sugar and peanut butter until small crumbs for.
How to Assemble Yoder’s Peanut Butter Pie
- In the baked pie shell, place half of the crumb mixture.
- Spoon chilled pudding on top of crumbs.
- Spread the remaining crumbs over the pudding, reserving a few to sprinkle on top for garnish.
- Top the pie off with sweetened whipped cream and the reserved peanut butter crumb sprinkles.
- Keep refrigerated.
To ensure the crust stays light and flaky, do not cut it until you’re ready to serve the pie.
As a side note for those who have peanut allergies. We highly recommend the use of SunButter Crunch, which is a spread that very closely resembles peanut butter, but is made from sunflowers.