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)

​

Streusel Apple Coffee Cake

This is a luscious new fall recipe that I've already made a few times.

And you can be sure, I'll be looking for more reasons to make it again soon! *-*

The bottom layer is a light coffee cake...with a luscious middle

layer of sauteed apples in butter, topped

with a beautiful brown sugar/cinnamon streusel that can't be beat! 

I topped it with a Salted Caramel Sauce..just for fun. 

You could try this 5-Minute Salted Caramel Sauce..

from Crazy for Crust, guaranteed to be wonderful! 

Trust me, it's wonderful without it! 

This would be wonderful for breakfast or brunch, or any time of day!

Tis the season for apples...enjoy this any time of the year, but don't

miss having it soon! 

I made a couple for my last bake sale at my local Farmer's Market and

they didn't take long to sell.  I sure wanted to follow them home....

I cut back on sugar amounts and I thought this was plenty sweet...

Always be sure to read through the recipe completely before

beginning to make it....

(hover over photo to pin) 

STREUSEL APPLE COFFEE CAKE 

APPLE LAYER: 

1 Tb. (un)salted butter

2 large firm apples, peeled and diced (about 2 cups)

2 Tb. white sugar

1/2 tsp. cinnamon 

CAKE: 

1-1/2 c. all purpose flour

2 tsp. baking powder

*TIP below* 1/2 tsp. salt

1 tsp. cinnamon 

1/4 c. butter, melted & cooled a few minutes

1/2 c. white sugar

1 lg. egg

1/2 c. milk

STREUSEL: 

3 Tb. butter, melted

3/4 c. brown sugar, packed

3 - 4 Tb. all purpose flour

1-1/2 tsps. cinnamon 

Preheat oven to 350*. Spray and 9" square or round cake pan with non-stick cooking spray; set aside. 

Peel, core and dice apples into bite sized pieces. 

(TIP: IF USING SALTED BUTTER, REDUCE SALT BY HALF THE AMOUNT.)

APPLE layer: Melt butter in large skillet over medium heat; in small bowl,

combine sugar and cinnamon (keeps the cinnamon from clumping on the apples). Add apples to warmed skillet, cooking about 3 - 4 minutes, just until the apple

is cooked, but still white. Stir in sugar/cinnamon mixture; heat thoroughly. Remove from heat; cool. 

Cake: in a medium bowl, whisk flour, baking powder, salt and cinnamon together. In a large bowl, combine melted butter with sugar, egg and milk. 

Stir dry ingredients into wet; stir just until combined. (I do this with a spatula). 

Pour into prepared pan. Sprinkle cooled apples evenly over top of cake batter. 

Streusel: In medium bowl, combine all ingredients together. (Add a little more flour if it isn't crumbly) Sprinkle (using your hand) over apples. 

Bake 30-35 minutes (placing on a cookie sheet to catch anything that may spill over) or until toothpick comes out clean when stuck in the middle of the cake. 

Serve warm.  Cover and refrigerate leftovers.  

May freeze up to a month. 

Yield: 8 servings 

(or 4 if I'm cutting it!) *-* 

Recipe inspired by Crazy for Crust

​

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

​

Melt-in-Your-Mouth Pecan Rolls

Oh how I've wanted to share this simple recipe with you!

These would be fabulous to serve on Christmas morning...few ingredients...little fuss...so much deliciousness!!! 

But I had to wait for an opportunity to share it with someone(s) because I could easily gobble up the whole thing myself.

With only a few on-hand ingredients and a pkg. of crescent rolls...you're set to ummm....roll.  *-* (Or unroll as the case may be!)

I had a hard time finding the photo in my files...I was surprised I hadn't separated each of the rolls. This photo shows SIX...they are just small rolls, but BIG in flavor and taste!

(I think I honestly know what happened....after sharing them the first day, I was SO excited to DIVE into the leftovers the second day, I must have been in too big of a rush to separate these lovelies before snapping a shot)... 

 

(hover over photo to pin) 

Made with crescent rolls, I have loved these tasty treats for so long.  This recipe is in my first cookbook. I've always cut back a bit on the sugar amount, and think they're perfect every time.

Ready to bake in just minutes...I hope you'll make these over the holidays...and be willing to share! Cause they are FAN-TA-BU-LOUS! I think they'll become a favorite at your house too. 

You might need to double the recipe second time around! =)  Just use a 

9" X 13" pan...

(hover over photo to pin) 

MELT-IN-YOUR-MOUTH PECAN ROLLS 

1/4 c. butter, melted

1/4 (scant)* c. packed brown sugar

2 Tb. light corn syrup (or honey)

1/2 c. chopped pecans

1 (8 ozs) pkg. refrigerated crescent rolls (or sheet)

2 Tb. white sugar

1/2 tsp. ground cinnamon 

Preheat oven to 375. Grease 9" square baking dish.  In small bowl, combine butter, brown sugar (*scant means 'less than') and corn syrup; spread in bottom of dish.  Sprinkle with pecans. Unwrap crescent rolls, keeping it in a roll. (I told you this was easy!) 

Be sure to pinch perforations together. Cut into 16 pieces. 

(HINT: Cut dough in half, then each half in half and cut each section into 4 pieces) Voila!

In small bowl, combine sugar and cinnamon; roll each piece of dough in mixture and lay over top of brown sugar mixture.  Make 4 rows of 4. Bake about 15 minutes or until golden brown. Cool in pan 1 minute; invert onto serving plate. (Hold plate over top of baking dish, then, with oven mitts on your hands, turn the plate over holding onto both. Serve warm.

Yield: 16 small rolls

(about 4 or 5 servings!) 

Linked to Weekend Potluck

 

Quick Crescent Pecan Pie Bars 

Cherry Pie Cream Cheese Coffee Cake

​

3 Favorite Crescent Roll Creations {Blast from the Past}

If you've never tried this irresistible dish, you're missing out!  It's delectable - everyone will ask for the recipe!

Cherry Pie Cream Cheese Coffee Cake

I share this one often because it's sooo good - a top notch recipe to serve to company!

Chicken Pillows Extraordinare

Such goodness!  So simple! 

Nutella Toffee Crescent Bars 

 

3 Awesome Chocolate Desserts for Valentine's Day!! {Blast from the Past}

Put the ingredients in the crockpot - cover with boiling water.

Stand back and let the crockpot take over for you!

My oh My scrumptious!!

Crockpot Hot Fudge (Peanut Butter) Cake 

Only 5 simple ingredients - this one will knock

it out of the park!!!

German Chocolate Bars

Cooked on top of the stove, this is an ultimate chocolate treat!

Choco-Luscious Chocolate Cream Pie

Cheesey Chicken Chowder & Weekend Potluck #206

WELCOME TO ANOTHER FUN WEEKEND POTLUCK!

We are excited to have you here....take time to look around...link up or just print or pin...but enjoy all the lusciousness you'll find here! Just be sure to go to the page at the link before pinning. 

AND...

When I share something worth sharing...again...

This is one of the very best recipes I make - ever!

Use frozen taters and mixed veggies if you're in a hurry.

Comfort food (& Company food) at its finest. 

Cheesey Chicken Chowder

Before we take a quick peek back at last week...
I want to welcome a new member to our team...Melissa from  Served Up With Love has joined us!! She has been participating in our linky parties for quite some time and we are thrilled to have her coming on board. Don't forget...when you link at one blog, you're actually linking up at FOUR.

Recipes that caught our attention ~

Virginia Reel Apple Pie by Best of Long Island and Central Florida

Recipes that caught our attention ~

Baked Chicken and Dumplings by Cooking with K

Gram’s Devil’s Food Chiffon Cake by Big Rigs ‘n Lil’ Cookies

And, a personal favorite ~

Raspberry Nutella Chocolate Mug Cake by Five Heart Home

Your hostesses ~

• The Country Cook~ Brandie
• The Better Baker ~ Marsha
• Sweet Little Bluebird~ Mary
• Served Up With Love~Melissa

Remember that when you link up, it shows on all FOUR blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines: 

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. 
   When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
   
   
   

An InLinkz Link-up

3 Creamy, Comforting & Filling Soups {Blast from the Past}

I've had so many raves over this one I couldn't begin to count.

Once you've tried this one, you'll want it again and again.

VERY popular recipe in my collection...

Cheesey Chicken Chowder

You'll never know it's a 'lightened' recipe....so delicious!

Slow Cooker Cheeseburger Soup (WW Pts)

Oh so tasty, so creamy and fills you right up!

Smoked Sausage, White Beans & Potato Chowder

Make Ahead Pull-Apart Sticky Buns & Weekend Potluck #199

WELCOME TO ANOTHER FUN WEEKEND POTLUCK! SO happy you joined us! No doubt, you can find many wonderful dishes  here to add to your holiday menu! 

AND...

When I share something worth sharing...again...
You won't want to get through your holiday season without trying these awesome sticky buns.  Made with frozen roll dough, you can make these up to 48 hours ahead and let them rise in the fridge.  IMPRESSIVE!! 
Make Ahead Pull-Apart Sticky Buns

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Broccoli Cheese Soup by Don’t Sweat The Recipe

Recipes that caught our attention ~

Bacon Cheeseburger Egg Rolls by Tornadough Alli

Pecan Cheese Ball by A Sprinkle of This and That

And, a personal favorite ~

Creamy Potato Soup  by Sugar Apron

Your hostesses ~

• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• Sweet Little Bluebird~ Mary
• The Country Cook~ Brandie

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun.
   When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
   
   
   
   An InLinkz Link-up
   
   
   
   
   
   

Crockpot (Bread) Dressing (for a crowd!)

This is an amazing and wonderful way to cook your bread dressing.

It's moist and so tasty - reminds me of my mama's dressing recipe. 

It's a super way to free up your oven for rolls and side dishes!

MMMMMM Good!

(Hover over photo to pin) 

CROCKPOT BREAD DRESSING

(for a crowd!) 

1/2 c. butter

(margarine would work, but won't be as tasty)

1/2 c. diced celery

1/2 c. diced onion 

12-13 cups dry bread crumbs

(I like to tear my bread slices into pieces, spread over a cookie sheet, then toast them in the oven a while on a low temp)

1-1/2 c. chicken (or turkey), optional

3 eggs, beaten

2 cans (10.75 ozs.each) cream of chicken soup

2 (15 ozs) chicken broth

(Save some to add if too dry after mixing everything) 

1/2 tsp. each pepper and salt

about 1 tsp. sage OR poultry seasoning to taste 

Spray a 4-6 qt. crockpot with cooking spray. In skillet, melt butter; saute celery and onions. Place bread crumbs in very large bowl; add sauteed veggies. In medium bowl, combine remaining ingredients, saving some broth to add if needed before placing in crockpot. (You want the dressing to be moist, but not soaked wet). Pour mixture into crockpot. Cover with lid. Cook on high 3 hours and 45 minutes or on low for 4-6 hours. Let stand a few minutes before serving.  (Don't peek if you can help it=)

Linked to Full Plate Thursday

         Whatcha Crockin' Wednesday
Weekend Potluck

Cranberry Apple Salad

Sugar Free Caramel Apple Salad (Yummers!)

Sugar Free Dreamsicle Salad

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