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Yoder’s Amish Peanut Butter Pie

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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.

yoders peanut butter pie add final layer

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.

yoders peanut butter pie
Source: Yoder’s Restaurant & Amish Village

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.

flute pie crust

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.

add pie weights

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.

amish peanut butter pie custard mix

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.

yoders peanut butter cream pie filling

Using a hand or stand mixer combine the crunchy peanut butter and confectioners sugar just until a crumbly mixture forms.

amish peanut butter pie crumb topping

Spread half of the delicious crumbly peanut butter mixture evenly over the entire bottom of the baked, cooled pie shell.

yoders peanut butter pie add crumbs

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.

yoders peanut butter pie add filling

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.

yoders peanut butter pie add more crumbs

Add a generous layer of sweetened whipped cream (or cool whip topping, if you prefer).

yoders peanut butter pie whipped cream

Finally, garnish the top of the pie with the reserved peanut butter crumb topping.

yoders peanut butter pie add final layer

Chill at least 2 hours before serving this delicious Amish cream pie.

slice of yoders peanut butter 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

  1. 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.
  2. 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.
  3. Remove from the heat and cool.
  4. Place a piece of saran wrap over the top to prevent a skin from forming, then chill the cooled filling.

Prepare the Crumb Mixture

  1. Using a mixer, combine the powdered sugar and peanut butter until small crumbs for.

How to Assemble Yoder’s Peanut Butter Pie

  1. In the baked pie shell, place half of the crumb mixture.
  2. Spoon chilled pudding on top of crumbs.
  3. Spread the remaining crumbs over the pudding, reserving a few to sprinkle on top for garnish.
  4. Top the pie off with sweetened whipped cream and the reserved peanut butter crumb sprinkles.
  5. Keep refrigerated.

To ensure the crust stays light and flaky, do not cut it until you’re ready to serve the pie.

slice of yoders peanut butter cream pie 3

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.

Tried this recipe? Mention @Budget101com or tag #Budget101

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yoders amish peanut butter cream pie

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yoders peanut butter pie add fina layer

Yoder's Amish Peanut Butter Pie

Budget101.com by Melissa 'Liss' Burnell
Yoder's Amish Peanut Butter Pie is a classic, light custard pudding pie layered with peanut butter crumbles; Aka Amish peanut butter cream pie
Add to Collection
Prep Time 5 mins
Cook Time 15 mins
Chill 2 hrs
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 8
Calories 554 kcal

Ingredients
  

  • 1 Deep-Dish Pie Shell 9" or 10", baked
  • 2 Cups Sweetened Whipped Cream or Cool Whip

Pie Filling

Crumb Mixture

  • 1 cup Powdered Confectioner's Sugar
  • ½ cup Crunchy Peanut Butter

Instructions
 

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 remaining 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 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.

Prepare the Crumb Mixture

  • Using a mixer, combine the powdered sugar and peanut butter until small crumbs form.
    amish peanut butter pie crumb topping

How to Assemble Yoder's Peanut Butter Pie

  • In the cool, baked pie shell, place half of the crumb mixture.
    yoders peanut butter pie add crumbs
  • Spoon the warm pudding on top of crumbs.
    yoders peanut butter pie add filling
  • Spread the remaining crumbs over the pudding, reserving a few to sprinkle on top for garnish.
    yoders peanut butter pie add more crumbs
  • Top the pie off with sweetened whipped cream and the reserved peanut butter crumb sprinkles. Chill for at least 2 hours prior to serving.
    yoders peanut butter pie whipped cream
  • To ensure the crust stays light and flaky, do not cut it until you're ready to serve the pie.
    slice of yoders peanut butter cream pie

Video

Notes

Variation Options

Alternate Ingredient for those with Peanut Allergies- Use SunButter Crunch in place of peanut butter.
Recipe Size Alteration Note

If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.

Nutrition

Serving: 1sliceCalories: 554kcalCarbohydrates: 64gProtein: 11gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 108mgSodium: 274mgPotassium: 339mgFiber: 2gSugar: 40gVitamin A: 529IUCalcium: 176mgIron: 1mgNet Carbs: 62g
Tried this recipe?Mention @Budget101com or tag #Budget101com!

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