Amish Peanut Butter Cream Pie

1. Blind Bake the Crust:
   • Roll out the pie crust into a 9-inch pie dish. Trim and flute the edges.
   • Prick the bottom of the crust with a fork and line with parchment paper. Fill with pie weights or dried beans.
2. Bake:
   • Preheat the oven to 375°F (190°C) and bake for 15 minutes. Remove the parchment and weights, then bake for an additional 5 minutes until golden.
3. Cool:
   • Let the crust cool completely before adding the filling.

Step 2: Make the Peanut Butter Crumble

1. Mix:
   • Combine the peanut butter and powdered sugar in a bowl. Mix with a fork until crumbly and well combined.
2. Reserve:
   • Set aside about ¾ of the crumble for layering and topping.

Step 3: Prepare the Custard Filling

1. Whisk Dry Ingredients:
   • In a medium saucepan, whisk together the granulated sugar and cornstarch.
2. Add Milk and Yolks:
   • Gradually whisk in the milk and egg yolks until smooth.
3. Cook the Custard:
   • Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens (about 8-10 minutes). It should coat the back of a spoon.
4. Add Vanilla:
   • Remove from heat and stir in the vanilla extract.
5. Cool Slightly:
   • Let the custard cool for 10 minutes, stirring occasionally to prevent a skin from forming.

Step 4: Assemble the Pie

1. Layer the Crumble:
   • Sprinkle half of the peanut butter crumble evenly over the cooled pie crust.
2. Add the Custard:
   • Pour the warm custard over the crumble, spreading it evenly.
3. Chill:
   • Cover the pie with plastic wrap (press it directly onto the surface of the custard to prevent a skin) and refrigerate for at least 4 hours, or until fully set.

Step 5: Make the Whipped Cream Topping

1. Whip the Cream:
   • In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread the Topping:
   • Spread or pipe the whipped cream over the chilled custard layer.
3. Finish with Crumble and Garnish:
   • Sprinkle the remaining peanut butter crumble over the top. Add crushed peanuts or chocolate shavings for extra flair, if desired.

Step 6: Serve and Enjoy

1. Slice and Serve:
   • Slice into wedges and serve chilled. Each bite is a delightful combination of creamy custard, crumbly peanut butter, and buttery crust.
2. Storage:
   • Store leftovers in the refrigerator for up to 3 days.

Tips for Success

1. Crumb Perfection:
   • If the peanut butter crumble feels too sticky, add a touch more powdered sugar to achieve the desired texture.
2. Even Custard Cooking:
   • Whisk constantly while cooking the custard to avoid lumps and ensure a silky texture.
3. Make Ahead:
   • This pie can be made a day in advance, making it a perfect dessert for gatherings or holidays.

Why You’ll Love This Recipe

The combination of creamy custard and peanut butter crumble makes this Amish Peanut Butter Cream Pie a dessert to remember. Its sweet, nutty flavors and melt-in-your-mouth texture will leave everyone asking for seconds. Whether for a family dinner, potluck, or celebration, this pie is sure to impress!