{"id":3814,"date":"2025-10-18T16:28:09","date_gmt":"2025-10-18T16:28:09","guid":{"rendered":"https:\/\/recipesw.com\/?p=3814"},"modified":"2025-10-18T16:28:11","modified_gmt":"2025-10-18T16:28:11","slug":"amish-peanut-butter-cream","status":"publish","type":"post","link":"https:\/\/recipesw.com\/index.php\/2025\/10\/18\/amish-peanut-butter-cream\/","title":{"rendered":"Amish Peanut Butter Cream"},"content":{"rendered":"\n<p>Menu<br>Finanscidayi<br>Search for<br>My Amish friend showed me this treat and I couldn\u2019t stop eating it!<br>181 1 minute read<\/p>\n\n\n\n<p>This creamy and rich Amish Peanut Butter Cream Pie features a sweet, smooth peanut butter custard filling baked in a flaky crust, then topped with fresh whipped cream.<\/p>\n\n\n\n<p>You may like<\/p>\n\n\n\n<p>Douleurs articulaires ? Il existe un rem\u00e8de simple, fait maison !<br>More\u2026<br>319<br>80<br>106<\/p>\n\n\n\n<p>Beni Mellal: Thinking About Dental Implants? Here&#8217;s What To Know<br>More\u2026<br>371<br>93<br>124<br>Amish Peanut Butter Cream Pie<br>Ingredients:<br>Ingredient Quantity<br>Pre-baked pie crust (9 inches) 1<br>Granulated sugar 1 cup<br>All-purpose flour 2 tablespoons<br>Salt 1\/2 teaspoon<br>Whole milk 2 cups<br>Egg yolks 3, beaten<br>Creamy peanut butter 1\/2 cup<br>Unsalted butter 2 tablespoons<br>Vanilla extract 1 teaspoon<br>Heavy whipping cream 1 cup<br>Powdered sugar 2 tablespoons<br>Chopped peanuts or chocolate shavings For garnish (optional)<br>How To Make Amish Peanut Butter Cream Pie:<br>Step 1: Combine Dry Ingredients: In a medium saucepan, combine the granulated sugar, flour, and 1\/2 teaspoon salt.<br>Step 2: Add Milk and Thicken: Gradually stir in the 2 cups whole milk, ensuring it blends well with the dry ingredients. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Continue cooking and stirring for about 1 minute.<br>Step 3: Temper Egg Yolks: Remove the saucepan from the heat. Gradually stir a small amount of the hot mixture into the 3 beaten egg yolks to temper them, then return all of the mixture to the saucepan.<br>Step 4: Cook Custard: Bring the mixture to a gentle boil and cook for 2 more minutes, stirring constantly.<br>Step 5: Finish Filling: Remove from heat and immediately stir in the 1\/2 cup creamy peanut butter, 2 tablespoons unsalted butter, and 1 teaspoon vanilla extract until the filling is smooth.<br>Step 6: Chill Pie: Pour the filling into the pre-baked pie crust and allow it to cool completely to room temperature. Once cooled, refrigerate the pie for at least 3 hours or until completely set and firm.<br>Step 7: Make Whipped Cream: Before serving, whip the 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie.<br>Step 8: Garnish and Serve: Garnish with chopped peanuts or chocolate shavings if desired, and serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>MenuFinanscidayiSearch forMy Amish friend showed me this treat and I couldn\u2019t stop eating it!181 1 minute read This creamy and rich Amish Peanut Butter Cream Pie features a sweet, smooth peanut butter custard filling baked in a flaky crust, then topped with fresh whipped cream. You may like Douleurs articulaires ? Il existe un rem\u00e8de &#8230; <a title=\"Amish Peanut Butter Cream\" class=\"read-more\" href=\"https:\/\/recipesw.com\/index.php\/2025\/10\/18\/amish-peanut-butter-cream\/\" aria-label=\"Read more about Amish Peanut Butter Cream\">Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":3815,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3814","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-2"],"_links":{"self":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/3814","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/comments?post=3814"}],"version-history":[{"count":1,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/3814\/revisions"}],"predecessor-version":[{"id":3816,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/3814\/revisions\/3816"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media\/3815"}],"wp:attachment":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media?parent=3814"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/categories?post=3814"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/tags?post=3814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}