Amish Peanut Butter Pie

Yummm oh yummmm!  And yes please! 

Your family will be so happy when you make this luscious pie for them. 

I have a similar recipe...

No Bake Peanut Butter Pie..

that's made with instant pudding. 

(I love having the option to make it sugar free that way)...

This recipe is made from scratch and also has layers of a peanut butter/powdered sugar mixture that sweetens it a little more. 

Folks often ask why a recipe claims to be "Amish". 

from what I've read, I'd have to say it's because it's a 'simple' recipe, using ingredients you'd have on hand. I know several folks who LOVE 

their Amish cookbooks!

On my blog, I also have these "Amish" recipes...

(click on links below) 

Amish Cinnamon Swirl Quick Bread

​Simple Amish Stovetop Custard

Amish Cheeseburger Soup

Back to this pie recipe...the pudding part isn't real sweet, but the 

powdered sugar/pb mixture sweetens it up...

And yes, you can certainly make this with a baked pie crust if desired! 

Here you go!  Enjoy every tasty bite! 

(hover over photo to pin) 

AMISH PEANUT BUTTER PIE 

1 9" graham cracker pie crust

PUDDING: 

1 c. half & half

(May use regular milk) 

3 egg yolks

1/2 c. cornstarch

1/2 tsp. salt

1 tsp. vanilla extract

(real is best!) 

2-1/2 c. milk

3 Tb. butter

1/2 c. sugar

1/3 c. peanut butter,

creamy or chunky 

CRUMB  MIXTURE:     

1 c. powdered sugar

1/2 c. peanut butter

TOPPING: 

1+ c. Cool Whip, thawed 

(Meringue idea below!) 

In a large bowl, whisk the egg yolks until fluffy;  gradually add the 1/2 & 1/2, cornstarch, salt, and vanilla until smooth; set aside. 

In large saucepan, heat 2-1/2 c. milk, butter, sugar and peanut butter until just 

before boiling.  Add a cup of the hot milk mixture to the cornstarch mixture slowly while whisking and then add it all to the hot milk mixture, whisking until smooth. Continue to heat until mixture thickens.  Remove from heat and let cool about 10 minutes, then chill with plastic wrap directly on top of pudding to prevent getting 'skin'. 

In medium bowl, combine powdered sugar and peanut butter together until it becomes coarse crumbles; set aside. 

When pudding is cooled, add about 1/3 of the pb crumbs to the bottom of the pie crust. Add half the pudding to the pie shell; sprinkle another 1/3 of the crumbs, then pour remaining pudding over. Top with Cool Whip, then the reserved crumbs.  Chill before serving. 

(My sis-in-love makes a similar pie and uses the 3 egg whites to make

a meringue. Beat egg whites until stiff, then add 1/4 tsp. cream of tartar.  

Spread meringue over HOT filling; then sprinkle remaining crumbs and bake

12 - 15 minutes at 350*) 

You might also enjoy...

Easy Peanut Butter Cookies from a Cake Mix

   

  

  

1-Minute Nutterbutter Fudge (Microwave)

​

Contest-Winning Raspberry Cream Pie (No Bake)

WOW!  It sure is hard to believe summer is ending but alas...tis true, so...
 I wanted to give you one last NO BAKE dessert before jacket weather hits! 

This is a Taste of Home recipe so you know it's gonna be delicious. 

I normally reduce the sugar amount and made this sugar free using xylitol, and Sukrin powdered sugar. (sugar free)

It looks like this - I buy it at Amazon.  Yes, it's pricey, but some things are just worth splurging on, especially when it tastes as good as this does! 

I love that it doesn't have an after taste and works nicely in my desserts...

baked or unbaked. 

You can use fresh or frozen raspberries, so this is a tasty dessert to serve

all four seasons! 

Another change I made was that it called for orange liqueur...I used 1/2 tsp. of orange extract instead.  I noticed a little bit of 'zip' to the pie because of it too...soo good! 

Hope you enjoy this delightful pie as much as we did. 

CONTEST WINNING RASPBERRY CREAM PIE 

CRUST: 

1-1/2 c. crushed vanilla wafers (about 45 wafers)

(graham crackers work also) 

1/3 c. chopped pecans

2 Tb. sugar or sugar substitute

1/4 c. butter, melted

FILLING:

1 pkg. (8 ozs.) cream cheese, softened

2/3 c. powdered sugar 

(or sugar free substitute)

2 Tb. orange liqueur

(or 1/2 tsp. orange extract), or more to taste

1 tsp. vanilla extract

1 c. heavy whipping cream, whipped ** (See TIP below)

TOPPING:  

3/4 c. sugar (or substitute)

3 (heaping) Tb. cornstarch

3 Tb. water

2-1/2 c. fresh or frozen raspberries, divided

In medium bowl, combine wafer crumbs, pecans, sugar and butter. Press onto bottom and sides of a greased 9" pie plate. 

In large bowl, beat cream cheese, powdered sugar, liqueur and vanilla until light and fluffy.  Fold in whipped cream; spread into crust.  Chill until ready to serve. 

In small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 c. raspberries.  Bring to a boil; stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled. 

Spread topping over the filling or dollop topping on each slice

when serving.  Garnish with remaining berries. 

It's a beautiful work of art! 

**TIP - For best results, chill glass bowl and mixer beaters for 5 - 10 minutes before whipping so you'll get more volume. 


You might also enjoy...

Easy Biscoff Cheesecake Pie

No Bake Peanut Butter Pie

​

The Bryan Times - June 17, 2019 - "Lighter" dishes

I've been asked by a few folks to share some 'lighter' or 'healthier' recipes. Since we are no longer wearing coats, we're probably thinking more about our body shapes, so I suppose now is a good time. 

This simple ready-in-minutes fluff is so delicious.  Use sugar free, or regular pudding to suit your family's desires. Great for potlucks and reunions. M-M-M!

Cherry Pie Fluff

CHERRY PIE FLUFF

1 (20 ozs) can (no sugar added) cherry pie filling

1 (4 serv. size) box (sugar free) cheesecake pudding mix

8 ozs. lite cool whip

Combine cherry pie filling with pudding mix. Fold in cool whip. Chill and enjoy. 

I really love this easy baked oatmeal recipe.  It has so many options and can be made to suit numerous diet plans. It's great to make ahead and rewarm when you're ready to enjoy. 

Simple Baked Oatmeal

SIMPLE BAKED OATMEAL

Preheat oven to 325. Grease deep pie plate or square baking dish; set aside. 

(If you prefer single servings, bake in 12 greased muffin tins).

In medium bowl combine:

2 c. quick cooking (gluten-free) oatmeal

1-1/2 tsp. baking powder

1/2 tsp. salt

Mix together in large bowl:

1 c unsweetened coconut or almond milk (or regular milk)

2 eggs, beaten

1/2 c. (unsweetened) applesauce or unsweetened apple butter 

1/2 c. maple sugar or coconut sugar (or packed brown sugar)

(I used about 1/3 c. honey)

1 apple, peeled and chopped, optional

(or add a cup of berries)

1/2 c. nuts or raisins, optional

Combine both mixtures then pour into prepared dish. Bake for 40 - 45 minutes. Serve warm with milk. 

BLUEBERRY BANANA FLAXSEED SMOOTHIE

2 TB. flaxseed meal

1 ripe banana, frozen in slices

1 c. blueberries

1/2 c. (fat free) Greek Yogurt

1 c. skim milk

1 TB. honey

1/4 tsp. almond extract

6 ice cubes

Add all the ingredients and blend until smooth, about a minute.  Garnish with blueberries. Yield: 2 servings

If you're like me, you know several folks who need to eat gluten-free. This is a special treat for our GF friends to enjoy. 

COCO-NUT BUTTER CRISPIES 

1/3 c. coconut oil, softened

1/3 c. honey (or agave nectar)

1/3 c. cocoa powder

1/3 c. peanut or almond butter

1 tsp. vanilla

1/3 c. unsweetened shredded coconut

3 c. (gluten free) rice chex cereal

Line cookie sheet with parchment paper or foil; spray with non stick spray. In a large bowl, combine all ingredients, except cereal and stir until smooth. Add cereal, then mix until cereal is coated well.  Drop mounds (works great to use your medium sized cookie scoop) onto prepared pan; freeze until hard. 

I found this delicious dish in a Taste of Home "Comfort Food Diet" book years ago. 

TASTY MOZZARELLA CHICKEN

1 egg (or 2 egg whites)

2 Tb. water

2/3 c. dry bread crumbs

1 env. reduced-sodium onion soup mix

(I used half that amount)

1/4 tsp. pepper

6 boneless skinless chicken breast halves (5 ozs. each)

1-1/2 c. favorite spaghetti sauce

1 can (7 ozs) mushroom stems and pieces, drained

1 c. (4 ozs. shredded part-skim mozzarella cheese

In a shallow bowl, beat egg and water.  In another shallow bowl, combine the bread crumbs, soup mix and pepper.  Dip chicken in egg mixture, then coat with crumb mixture.

Place in a greased 13" X 9" pan. (I lined with non stick foil). Bake, uncovered, at 400 for 25 -30 minutes or until juices run clear. 

In a small bowl, combine spaghetti sauce and mushrooms; spoon over chicken. Sprinkle with cheese.  Bake 5 - 7 minutes longer or until sauce is bubbly and cheese is melted. Yield: 6 servings.

Nutritional Facts

1 serving each: 302 calories, 9g fat (4g saturated fat), 102mg cholesterol, 924mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 37g protein.

“Don’t let people pull you into their storm. Pull them into your peace.” - Kimberly Jones 

Leader Enterprise - Nov. 14, 2018 - Thanksgiving Dishes

No Bake Peanut Butter Pie

It’s that time of year when we stop and think about our abundant blessings and spend more time pondering our ‘attitude of gratitude’. People who are grateful are happy people. Learning to be thankful reduces stress and helps you to be less susceptible to illness.

I'm grateful for each of you who support me in one way or another through the year. May you and yours enjoy a blessed Thanksgiving feast and season. I wish you great love, great relationships, and most of all, thankful hearts. 

Here are some tasty ideas for you to consider adding to your Thanksgiving menu. 

There are options to 'slim down' this scrumptious dish for folks who need to watch their sugar intake. 

CRANBERRY ORANGE LAYERED SALAD 

CRUST:

1/2 c. all purpose flour

1/2 c. chopped pecans

3 Tb. firmly packed brown sugar

4 Tb. butter, melted 

FILLING: 

1 (8 ozs.) pkg. cream cheese, softened

3 Tb. white sugar (or sugar substitute)

4 - 6 ozs. frozen whipped topping, thawed

1 (4-serving size) (sugar free) box orange jello

1 c. boiling water

1 can (14 ozs.) whole-berry cranberry sauce, chunked

(just use a knife inside the can to cut into chunks) 

1/2 c. cold water

1/2 c. chopped nuts, optional 

Garnish: whipped topping, whipped fresh cranberries

Preheat the oven to 350*. Spray 9" x 9"  square pan with nonstick cooking spray.  In a medium sized bowl, add flour, pecans and brown sugar; combine to mix. Add melted butter and stir until evenly mixed. Press into bottom of prepared pan.  Bake about 12 minutes, or until lightly browned. Cool to room temperature. 

In a medium sized bowl (same one if you want!) beat softened cream cheese and sugar until smooth, using a mixer at medium speed. Beat in whipped topping until blended. Spread evenly over the cooled crust. Cover and refrigerate for at least 3 hours, or more if necessary. 

In a large glass bowl, pour boiling water over jello, stirring until dissolved. Stir (or whisk) in cranberry sauce.  Add 1/2 c. cold water, stirring until combined. (If using nuts, add now). Refrigerate jello for about 20 minutes or so until it just begins to thicken, then slowly pour over cream cheese layer. 

Cover and chill for at least 3 hours or up to 2 days. Cut into 6 or 9 squares for serving, topped with more Cool Whip and a few fresh cranberries if desired. 

Cream Cheesey Corn Bake

CREAM CHEESEY CORN BAKE (Crockpot or Oven Options)

4 ozs. cream cheese, room temp

3/4 c. milk

3 eggs

1 pkg. Jiffy cornbread mix

1 (15 ozs) can corn, drained

1 (15 ozs) can creamed corn

1 c. shredded cheddar (or cojack) cheese

Spray 9" x 13" baking pan with non-stick spray. (Or a 9" x 13" crockpot) Preheat oven to 350.

In large bowl, combine cream cheese with milk, then blend in eggs.  Add remaining ingredients. 

If baking in oven, bake about 35 minutes; remove and serve warm. If baking in crockpot, turn on high, bake for just about 2 hours. (I always stretch a double layer of paper towels under the lid to catch any moisture). 

Your family will ask for this sweet treat again and again!

NO BAKE PEANUT BUTTER PIE 

Homemade Pie Crust or Graham Cracker (or Chocolate) Crust

1 sm. box (4 serving size) instant vanilla pudding

1 pint 1/2 & 1/2 (2 c.)

2/3 c. crunchy peanut butter

1-1/4 c. powdered sugar

8 ozs. (lite) Cool Whip 

If using homemade crust, bake accordingly. Cool completely. 

In small bowl, combine peanut butter and powdered sugar with a fork until crumbly. Set aside. 

In medium bowl, combine pudding mix with half and half; whisk for about 2 minutes. Stir in half the Cool Whip. 

Add about 2/3 of the peanut butter crumbles to the bottom of the crust, spreading evenly. Top with pudding and spread evenly. Add Cool Whip to the top and cover evenly. Top with the remaining peanut butter crumbles. Chill for at least 1 hour before serving. 

I Chronicles 16:34 - O give thanks unto the Lord; for He is good; His mercy endures forever. 

Leader Enterprise - Sept. 26, 2018 - Awesome Apples

 Caramel Apple Crisp

Fall is falling quickly along with the apples on the trees. Apples are thought to help reduce the risk of heart disease, cancer, stroke, type 2 diabetes and asthma. No wonder they say "An Apple a Day Keeps the Doctor Away"! One apple provides almost 20% of the daily recommended amount of fiber. 

Select apples that are firm and bruise free. Store in refrigerator to slow ripening and keep the flavor. Chilled properly, they should last about 90 days. Don't wash apples until ready to eat. Apples should be stored in the refrigerator. Keeping them at room temperature will allow them to get mushy more quickly. Fresh apples make a great snack or dessert. Dip slices in peanut butter or serve with crackers and cheese for a quick snack. I love apples baked alongside pork or chopped into stuffing or tuna salad. 

CARAMEL APPLE CRISP (Lighter Options)

1/3 c. sugar (or sugar substitute like xylitol)

1 tsp. cinnamon 

1/8 tsp. salt

6 c. diced apples, peeled

2 Tb. water or apple juice

1/2 c. brown sugar

heaping 1/2 c. flour 

1/2 c. quick-cooking oats

1/2 c. margarine

1/4 c. (fat free) caramel ice cream topping

Mix together sugar, cinnamon and salt in large bowl  Add apples and toss.  Place into greased 9" X 13" baking dish. Sprinkle water (or juice) over apples. Combine next 4 ingredients (brown sugar, flour, oats, margarine) until crumbly and sprinkle over top.  Bake 30-40 minutes or until apples are tender.  Remove from oven and immediately drizzle with caramel topping.  Serve warm. Serves 8.                                                   

                                                         

Autumn Chicken Salad

AUTUMN CHICKEN SALAD

4 c. cooked chicken, diced

1/2 c. chopped pecans, toasted

1/2 c. dried cranberries

1/2 c. chopped apple

1/4 c. celery, chopped

1/2 tsp. celery salt

1/2 c. sour cream (or Greek yogurt)

1/2 c. mayonnaise

In large bowl, stir all ingredients together until well combined. Chill at least 2 hours before serving.  Serve as a sandwich or with crackers.

This salad is a perfect dish to serve alongside pork. 

GRANDMA'S WALDORF SALAD 

2 Gala apples, cored and diced

1 Granny Smith apple, cored and diced

1/2 c. chopped pecans or walnuts

1/2 c. celery, diced

1/3 c. sweetened dried cranberries

1/3 c. mayonnaise

pinch of salt and sugar, optional  

Stir together all ingredients in a large bowl. Cover and chill until serving time.

CROCKPOT APPLE STUFFED ACORN SQUASH

1 acorn squash, washed, cut in half, seeds removed

2 tsp. maple syrup, optional

2 Tb. butter

2 Tb. sugar (or xylitol)

1 tsp. cinnamon

1/4 tsp. nutmeg

A few dashes of pumpkin pie spice

1 medium apple, cored and chopped

2 Tb. dried cranberries

2 Tb. nuts, chopped 

1/2 c. apple juice or water

Drizzle 1 tsp. maple syrup over each 'hole' of prepared squash. Place a tablespoon of butter into each 'hole' of squash. Fill halves with apple, cranberries and nuts. In small bowl, combine sugar and spices; sprinkle evenly over squash and filling. Pour juice into crockpot, then place squash halves inside. Cover and cook on low for 6 - 8 hours or 4 - 5 hours on high until squash is tender.  

This spread is a terrific way to get your kids to eat apple slices.  This is also great with graham crackers or gingerbread cookies. 

SIMPLE CARAMEL TOFFEE SPREAD 

1 (8 ozs) pkg. cream cheese, room temperature

about 1/4 c. caramel ice cream topping

about 1/4 c. chopped toffee pieces

(like Heath pieces found in choco chip aisle)

Place the cream cheese on plate or in bowl to soften. Pour topping over it - sprinkle with toffee pieces.

Ready to serve!!!

Always forgive your enemies - nothing annoys them so much. - Oscar Wilde