Amish Peanut Butter Pie

Today I’m featuring a pie that I barely mentioned on my blog a long time ago! I recently made this jewel again and was reminded why it was a favorite of ours!

Years ago while living in Indiana, we frequented a restaurant, Lakeview, that served an amazing Peanut Butter Pie. Then one day a friend from church invited us over for dinner and she served Peanut Butter Pie for dessert that tasted exactly like the pie we loved so much! I was so happy when she willingly shared her recipe with me! The “secret” that makes this pie different than many Peanut Butter Pies is the crumbly peanut butter mixture that is hidden under the filling and then also adorns the top of the pie! It’s so good!

Cream pies take some patience and also time to let them set and thicken, but it’s so worth it! I also prefer to top cream pies with whipping cream, rather than meringue. It’s far less finicky!

Here’s the recipe…

Peanut Butter Pie

1 baked pie shell
1/3 C peanut butter
3/4 C powdered sugar
Blend until mealy.  Sprinkle 2/3 over pie shell.  This crumbly part makes the pie!  Yum!

1/2 C sugar
1/2 C flour – (I think this would be better reduced to 1/3 cup)
1/8 t salt
2 C milk
3 egg yolks, beaten
2 T butter
1/2 t vanilla
1/2 C peanut butter

Combine sugar,  flour, and salt.
Mix well and stir.  Add 2 C milk gradually and cook until thick.  Stir in a few tablespoons filling into 3 beaten egg yolks and then add to hot mixture.  Add 1/2 C peanut butter.  Cook 2-3 minutes longer.  Blend in 2 Tbl butter and 1/2 tsp vanilla.  Pour in pie shell.
Top with meringue or Cool Whip.  Sprinkle rest of crumbly mixture on top.

When I made this pie recently it was for a funeral dinner, and it disappeared very quickly, so I never got a picture of a slice of pie. But I was happy our guests enjoyed it! If you love peanut butter, you’re going to love this pie! I can’t believe I let this recipe sit for so long! I will be making it again the next time I need a yummy cream pie!

I hope you’ll make this and let me know what you think!