Uploaded November 2025 | Updated September 2026, 3 weeks ago
Today I'm making a classic, Amish Peanut Butter Pie with a homemade, flaky crust, creamy vanilla pudding, and fluffy whipped cream sprinkled with a decadent peanut butter crumble--yum! Happy Thanksgiving!
MORE PIE RECIPES!!
youtube.com/watch?v=uy12bzY2uDM
youtube.com/watch?v=RrFqlewF_Qg&t=32s
youtube.com/watch?v=0ZMi3SDc7mQ&t=41s
youtube.com/watch?v=2lsp-yu0RJs&t=12s
youtube.com/watch?v=YI1IHs7Po80&t=190s
youtube.com/watch?v=97J_07Fowbg&t=122s
youtube.com/watch?v=rx4yu0mmNoQ&t=69s
youtube.com/watch?v=ZvihxSxj8vk&t=68s
youtube.com/watch?v=djBC10AfPck
AMISH PEANUT BUTTER PIE
amish-heritage.org/amish-peanut-butter-cream-pie-recipe/#recipe
This is the basic recipe I used, however! I changed a few things:
*I used 2 cups of milk and 2 egg yolks because my pie crust wasn't very deep.
*I made 1.5 times the amount of peanut butter crumbs! You can add more or less powdered sugar depending on how powdery you want your crumbs to be.
*I recommend 1 c. heavy cream, 3-4 Tbsp. powdered sugar, and 1 tsp. vanilla extra for the whipped cream.
Below is my double pie crust recipe, so you will use half of that for the crust. I blind baked mine by poking it all over with a fork, lining it with parchment paper and filling with pie weights (dried rice or beans) and baking at 375* for 15 minutes. Then I removed the weights and baked for another 15-18 minutes until golden brown and cooked through. I let this cool completely before filling.
PIE CRUST RECIPE (makes 2)
2 sticks (1 c.) unsalted butter, cold
½ c. coconut oil
1 tsp. vinegar (apple cider or white)
1 tsp. vanilla extract
1 Tbsp. sugar
2 ½ c. flour
¼ c. ice water
pinch of salt
CRUST BY FOOD PROCESSOR: Place butter, coconut oil, vinegar, vanilla and pinch of salt into the food processor. Pulse a few times. Sprinkle in 2.5 cups of flour. Pulse several times to form smaller crumbs. Drizzle in about ¼ c. ice water, 1 Tbsp. at a time, until the dough comes together and feels like play dough (a few dry crumbs may remain). Form the dough into a ball. Divide in half. Form two discs and wrap each in plastic wrap. Refrigerate for about 20 minutes before rolling.
Please SUBSCRIBE!
E-mail: annesfamilyrecipe@gmail.com
Instagram: @annesfamilyrecipe
Facebook: facebook.com/annesfamilyrecipe
Theme song written and recorded by my talented husband!
#pie #dessert #thanksgiving #baking
SHOP ALL MY FAVORITE KITCHEN TOOLS: amazon.com/shop/annesfamilyrecipe
As an Amazon Affiliate I earn from qualifying purchases.
Today I'm making a classic, Amish Peanut Butter Pie with a homemade, flaky crust, creamy vanilla pudding, and fluffy whipped cream sprinkled with a decadent peanut butter crumble--yum! Happy Thanksgiving!
MORE PIE RECIPES!!
youtube.com/watch?v=uy12bzY2uDM
youtube.com/watch?v=RrFqlewF_Qg&t=32s
youtube.com/watch?v=0ZMi3SDc7mQ&t=41s
youtube.com/watch?v=2lsp-yu0RJs&t=12s
youtube.com/watch?v=YI1IHs7Po80&t=190s
youtube.com/watch?v=97J_07Fowbg&t=122s
youtube.com/watch?v=rx4yu0mmNoQ&t=69s
youtube.com/watch?v=ZvihxSxj8vk&t=68s
youtube.com/watch?v=djBC10AfPck
AMISH PEANUT BUTTER PIE
amish-heritage.org/amish-peanut-butter-cream-pie-recipe/#recipe
This is the basic recipe I used, however! I changed a few things:
*I used 2 cups of milk and 2 egg yolks because my pie crust wasn't very deep.
*I made 1.5 times the amount of peanut butter crumbs! You can add more or less powdered sugar depending on how powdery you want your crumbs to be.
*I recommend 1 c. heavy cream, 3-4 Tbsp. powdered sugar, and 1 tsp. vanilla extra for the whipped cream.
Below is my double pie crust recipe, so you will use half of that for the crust. I blind baked mine by poking it all over with a fork, lining it with parchment paper and filling with pie weights (dried rice or beans) and baking at 375* for 15 minutes. Then I removed the weights and baked for another 15-18 minutes until golden brown and cooked through. I let this cool completely before filling.
PIE CRUST RECIPE (makes 2)
2 sticks (1 c.) unsalted butter, cold
½ c. coconut oil
1 tsp. vinegar (apple cider or white)
1 tsp. vanilla extract
1 Tbsp. sugar
2 ½ c. flour
¼ c. ice water
pinch of salt
CRUST BY FOOD PROCESSOR: Place butter, coconut oil, vinegar, vanilla and pinch of salt into the food processor. Pulse a few times. Sprinkle in 2.5 cups of flour. Pulse several times to form smaller crumbs. Drizzle in about ¼ c. ice water, 1 Tbsp. at a time, until the dough comes together and feels like play dough (a few dry crumbs may remain). Form the dough into a ball. Divide in half. Form two discs and wrap each in plastic wrap. Refrigerate for about 20 minutes before rolling.
Please SUBSCRIBE!
E-mail: annesfamilyrecipe@gmail.com
Instagram: @annesfamilyrecipe
Facebook: facebook.com/annesfamilyrecipe
Theme song written and recorded by my talented husband!
#pie #dessert #thanksgiving #baking
SHOP ALL MY FAVORITE KITCHEN TOOLS: amazon.com/shop/annesfamilyrecipe
As an Amazon Affiliate I earn from qualifying purchases.
