Amish Peanut Butter Pie

Amish Peanut Butter Pie, 6.0 out of 10 based on 25 ratings
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Rating: 6.0/10 (25 votes cast)

Peanut butter pie is one of those classic confections that is embraced by Amish cooks and bakers because of its easy, accessible ingredients.  Nothing fancy in a peanut butter pie,but the right blend of ingredients and TLC can create a creamy, smooth, silky bliss in a crust. Probably my favorite Amish inspired peanut pie is found at Yoder’s Restaurant in Sarasota, Florida.  Wow, they have some amazing, amazing peanut butter pie!  The filling is sweet, but not overpowering and all encased in a flaky, but not domineering crust. YUM.

This photo is of a peanut butter pie I picked up today at Fountain Acre Foods in Wayne County, Indiana.  Made by Amish bakers at the store, this peanut butter pie wins my accolades for midwestern sensibility.  It’s sweet, delightful and not too heavy.

This is a recipe, a classic recipe from the Amish archives that makes a pie similar to what you see above:

Classic Amish Peanut Butter Pie

1/2 cup chunky or smooth peanut butter

1 cup confectioners’ sugar
1 package instant vanilla pudding
1 baked 9-inch pie shell

Blend peanut butter and confectioners’ sugar together. Mix well. Spoon 1/2 of the mixture into baked pie shell.

Prepare vanilla pudding according to directions. Pour over peanut butter layer and chill for 2 hours. Put remaining peanut butter mixture over top. Chill for two more hours and serve with whipped cream, if desired.

This is a photo of Yoder’s Peanut Butter Cream Pie, along with their recipe:

Yoder’s Peanut Butter Cream Pie
3 inch pie crust, baked
3 cups whipped cream
Pudding
1 cup cold milk
1/2 cup cornstarch
1 tsp salt
1 tsp vanilla
3 egg yolks
3 cups milk
3 tsp butter/margerine
3/4 cup sugar
Crumb Mixture
1 cup powdered sugar
1/2 cup crunchy peanut butter
2 tsp cocoa powder
To make pudding:
Mix corn starch, salt, 1 cup milk, egg yolks and vanilla with a wire wisk and set aside.
Heat 3 cups milk, butter and sugar until scalding, stirring constanty. Add cornstarch mixture to hot milk while stirring with whisk. Cook until thickened. Remove from heat before boiling.
Place pudding in refridgerator to chill. Stir every 10 minutes.
To make crumbs:
Mix powdered sugar, cocoa, and peanut butter until small crumbs form (with mixer).
Place 1/2 crumbs into pie shell. Spoon pudding onto crumbs. Place remaining crumbs on top of pudding, reserving a little for the topping. Top with whipped cream (homemade is best, but cool whip will work).

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The Discussion


  1. The recipe for Yoders peanut butter pie has using a ” 3 ” inch pie crust – Is that right??
    I have never heard of a pie that size.

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    Rating: 0.0/5 (0 votes cast)

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