The Better Baker: 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...

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*)