Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • 1 tablespoon Granulated Sugar (for crust)
  • ½ teaspoon Salt (for crust)
  • ½ cup very cold Unsalted Butter, cubed
  • 3–5 tablespoons Ice Water
  • 8 ounces full-fat Cream Cheese, softened
  • 1 cup Creamy Peanut Butter (stabilized brand)
  • 1 cup Powdered Sugar (Icing Sugar)
  • 1 (14-ounce) can Sweetened Condensed Milk
  • 2 Large Eggs, lightly beaten
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt (for filling)
  • 1 ½ cups Heavy Whipping Cream, very cold
  • 3 tablespoons Granulated Sugar (for topping)
  • ½ teaspoon Vanilla Extract (for topping)
  • Optional Garnish: Chopped roasted peanuts or chocolate shavings

Instructions:

  1. Phase 1: Make the Crust Dough. Pulse or cut the cold butter into the flour, sugar, and salt until the mixture resembles coarse crumbs. Drizzle in ice water one tablespoon at a time until the dough just comes together. Form into a disc, wrap, and chill for at least 1 hour.
  2. Roll out the chilled dough and fit it into the 9-inch pie dish. Crimp the edges attractively. Prick the bottom thoroughly with a fork (docking).
  3. Blind Bake the Crust: Line the crust with parchment paper and pie weights or dried beans. Bake at 375°F (190°C) for 12 minutes. Remove weights and paper, then bake until pale golden (about 5–8 more minutes). Cool completely.
  4. Phase 2: Cook the Filling. In a medium saucepan over medium heat, whisk together the softened cream cheese and peanut butter until smooth.
  5. Whisk in the sweetened condensed milk until fully combined and the mixture is smooth. Remove the pan from the heat.
  6. Temper the Eggs: Whisk a small amount (about ½ cup) of the hot peanut butter mixture into the beaten eggs, then slowly pour the tempered egg mixture back into the saucepan, whisking constantly.
  7. Return the pan to low heat. Cook gently, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil!).
  8. Remove from heat, stir in the powdered sugar, vanilla extract, and salt until smooth. Pour the hot filling immediately into the cooled, pre-baked crust.
  9. Cover the filling loosely with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Chill for at least 4 hours, or until completely set.
  10. Phase 3: The Topping. In a clean bowl, whip the cold heavy cream, granulated sugar, and vanilla extract until stiff peaks form.
  11. Spoon or pipe the whipped cream over the chilled Amish Peanut Butter Cream Pie. Garnish with chopped peanuts or chocolate shavings just before serving.