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
Pudding
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
Crumb Mixture
1 cup of Powdered Confectioner’s Sugar
1/2 cup Crunchy Peanut Butter
Directions
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.
💸 Budget101® Price Breakdown: Yoder’s Amish Peanut Butter Cream Pie
Deep-dish pie shell |
$1.98 |
1 shell |
$.99 |
|
Heavy whipping cream |
$2.98 |
1 cup |
$1.49 |
|
Milk |
$3.48 |
4 cups |
$0.87 |
|
Cornstarch |
$1.28 |
½ cup |
$0.18 |
|
Vanilla extract |
$2.12 |
1 tsp |
$0.35 |
|
Eggs |
$2.98 |
3 yolks |
$0.75 |
|
Butter |
$3.48 |
3 tbsp |
$0.33 |
|
Granulated sugar |
$2.68 |
⅔ cup |
$0.20 |
|
Powdered sugar |
$1.98 |
1 cup |
$0.25 |
|
Crunchy peanut butter |
$2.98 |
½ cup |
$0.75 |
💸 Budget101® Price Breakdown |
Cost |
🧾 Total Batch Cost |
$6.16 |
👨👩👧👦 Cost Per Serving |
$0.77 per slice (serves 8) |
🏪 Store-Bought Equivalent |
~$14.99 |
💰 You Save |
~$7.83 |
📅 Walmart prices last verified July 1, 2026. Prices may vary by location and are subject to change.
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.
🛒 Walmart Grocery List: Yoder’s Amish Peanut Butter Cream Pie
- Great Value Deep Dish Pie Crust — $1.98
- Great Value Heavy Whipping Cream 1pt — $2.98
- Great Value Whole Milk 1 gal – $3.48
- Great Value Cornstarch 16oz – $1.28
- Great Value Pure Vanilla Extract 1oz – $2.12
- Great Value Large Eggs 12ct – $2.98
- Great Value Unsalted Butter 1lb – $3.48
- Great Value Granulated Sugar 4lb – $2.68
- Great Value Powdered Sugar 2lb – $1.98
- Jif Crunchy Peanut Butter 16oz – $2.98
Want to know exactly how much any recipe costs you to make? Use our free recipe cost calculator to break it down before you shop.
Frequently Asked Questions
This is the actual Yoder’s recipe, released directly by Yoder’s Restaurant and Amish Village on their social media. It isn’t a copycat or approximation – it’s the real deal.
You can, but the texture of the crumb layer changes significantly. Crunchy peanut butter gives the crumble its distinct sandy, crumbly texture. Smooth peanut butter tends to clump rather than crumble, which affects both the look and the mouthfeel of every slice.
Yes. The recipe notes that instant pudding works in a pinch and still produces a decent pie. The from-scratch custard gives a richer, more authentic result, but if you’re short on time, a box of vanilla instant pudding made with whole milk is a workable shortcut.
This happens when the pudding is fully chilled before it goes into the pie shell. Pour the custard into the shell while it’s still slightly warm and it will settle into a perfectly smooth layer. Once it’s cold it stiffens and won’t spread evenly, which is why the original Yoder’s recipe direction to chill it first produces a less smooth result.
Boiling curdles the milk proteins and breaks the custard. You want scalding, not boiling – small bubbles around the edges of the pan are your signal to stop. Keep the heat at medium-low and stir constantly. If you see a full rolling boil, the filling is ruined and you’ll need to start over.
This pie is best made the day before serving. It needs at least 2 hours to chill and set, and the flavors actually improve overnight. Make it up to 24 hours ahead, keep it covered and refrigerated, and don’t cut it until you’re ready to serve so the crust stays flaky.
Covered tightly, this pie keeps well in the refrigerator for up to 3 days. The crust softens slightly after the first day, which some people actually prefer. The whipped cream topping holds best when the pie is kept cold and covered.
Freezing is not recommended. Custard-based fillings break down when frozen and thawed, resulting in a watery, separated texture. The whipped cream topping also doesn’t survive the freezer well. Make this pie fresh and refrigerate any leftovers.
Yes. Substitute SunButter Crunchy (made from sunflower seeds) 1:1 for the peanut butter in the crumb mixture. It produces a nearly identical texture and a very similar flavor profile without any peanuts. This is a solid option for anyone with peanut allergies.
You need a deep-dish 9-inch or 10-inch pie plate. A standard 9-inch pie plate is not deep enough – the custard filling and crumb layers require the extra depth of a deep-dish shell to fit properly without overflowing.
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Print Yoder’s Amish Peanut Butter Pie Recipe
Yoder's Amish Peanut Butter Pie
Ingredients
- 1 Deep-Dish Pie Shell 9" or 10", baked
- 2 Cups Sweetened Whipped Cream or Cool Whip
- ½ cup Cornstarch
- 1 tsp Vanilla extract
- 3 egg yolks room temperature
- 1 cup Milk
- 3 cups Milk
- 3 Tbs Butter room temperature
- ⅔ cup Sugar
- 1 cup Powdered Confectioner's Sugar
- ½ cup Crunchy Peanut Butter
Instructions
- 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.½ cup Cornstarch1 tsp Vanilla extract3 egg yolks1 cup Milk
- Heat remaining 3 cups of milk, butter, and sugar in a medium sauce pan until scalding, stirring constantly.3 cups Milk⅔ cup Sugar3 Tbs Butter
- 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 slightly, about 10 minutes.
- Place a piece of saran wrap over the top to prevent a skin from forming while you prepare the crumb mixture.
- Using a mixer, combine the powdered sugar and peanut butter until small crumbs form.1 cup Powdered Confectioner's Sugar½ cup Crunchy Peanut Butter
- In the cool, baked pie shell, place half of the crumb mixture.1 Deep-Dish Pie Shell
- Spoon the warm 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. Chill for at least an hour prior to serving.2 Cups Sweetened Whipped Cream or Cool Whip
- To ensure the crust stays light and flaky, do not cut it until you're ready to serve the pie.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
This Yoder’s Amish Peanut Butter Pie recipe is scrumptious, I expected it to be much heavier than it actually is!
When I was a child, my grandparents had cows and we frequently cooked with fresh milk.
Scalding the milk in recipes is done for 2 main reasons, to kill potentially harmful bacteria, to neutralize the enzyme that prevents thickening. To properly scald milk it should be heated to 180F, then removed from the heat source and cooled to 110F before adding additional ingredients.
Scalding milk also denatures whey proteins, which alters the viscosity of whey protein, causing your recipe to thicken.
It’s also interesting to note that the Pasteurization process used in commercial dairy products kills bacteria, and inactivates the lipase enzyme in milk, increasing shelf life.
I have been looking for the Peanut Butter Pie recipe with crumbles for almost 2 years now!
Thank you for posting the recipe, this is precisely the one that I was looking for. I made this today using extra crunchy peanut butter, I think the Yoders’ would be proud of how it came out.
This pie is absolutely amazing! I’ve never had anything like it before. The crust is perfect and the peanut butter filling is to die for. I definitely recommend giving this pie a try. You won’t be disappointed!
This pie was incredible, I have NEVER seen my family devour an entire pie in such a short period of time. I made it this morning first thing and it was completely gone by 1pm! My daughter asked if I’d make another one tomorrow. Thank you!
I am literally eating a piece of Yoder’s chocolate peanut butter pie as we speak. We make the 2 1/2 hour drive from Orlando a couple of times a year because it’s that good! That being said, I’ve made the recipe on multiple occasions and there’s one major thing lacking from the provided recipe and that’s their whipped topping. It is so thick, so creamy and stands up (on it’s own!) about two inches high—not kidding and it’s delightful! I noticed they now sell a “blob” of their whipped topping in their deli store. If we weren’t bringing home an ENTIRE pie *, I would have purchased it. In spite of all my efforts with thickening agents, I’ve yet to break the code. Phooey!
* don’t judge ?
Wow, this is the perfect dessert for peanut butter lovers! If you’re making it for a party, try piping whipped cream into small swirls around the edges for a pretty presentation. Bonus points if you sprinkle cocoa powder on top! ✨🥜