Peanut Butter Cream Pie
Homemade, creamy vanilla pudding and whipped cream, layered with peanut butter crumbs and tucked into a pie crust.
If Larry were choreographing his ideal meal, I feel certain that he would save the last dance for a slice of peanut butter cream pie. He has loved this creamy concoction for as long as I’ve known him, which is nearly four decades. It’s almost a misnomer to call it Peanut Butter Pie. Perhaps a more accurate title would be Vanilla Cream Pie with a Whiff of Peanut Butter. That’s probably too wordy.
Every Amish and Mennonite cookbook worth its salt (and sugar and flour and butter), has a form of this pie recipe between the plain covers. For those of you who have resigned your credentials as a member of the conservative Mennonite subculture of our youth, I am curious what takes you back and makes you feel “Mennonite” again? Two things do that for me: singing four part a cappella hymns and baking pies. As if the universe had a sense of humor, I have a mediocre singing voice and for the life of me, I cannot make pie crusts!
This was a premade crust from the grocery store that I put in my own pie pan, and I still managed to make it look like a kindergardener’s art project. The saving grace is that it gets covered by creamy, dreamy goodness.
Peanut Butter Cream Pie
Pudding:
1 c. cold milk, preferably whole
1/2 c. cornstarch
1 tsp. salt
1 tsp. vanilla
3 large egg yolks
3 c. milk, preferably whole
3 Tbsp. butter
2/3 c. sugar
Crumbs:
1 c. powdered sugar
1/2 c. peanut butter (I prefer smooth, but crunchy works as well)
1 pre-baked 9 inch deep pie crust (you’re on your own here!)
1 c. whipping cream, beaten to stiff peaks (add 2 Tbsp. sugar and 1/2 tsp. vanilla, if desired)
To make the pudding, whisk together the cornstarch, salt, 1 cup milk, egg yolks, and vanilla in a bowl; set aside. In a saucepan, heat together the 3 cups milk, butter and sugar over medium heat. Stirring constantly, bring the mixture to the scalding point, but do not boil. Slowly pour the egg mixture into the hot milk, whisking continually. This pot now needs your constant attention. Keep whisking as the pudding slowly thickens over med-low heat, about 5 minutes. Be sure to stir along the bottom of the pot too. Let it cook for 2-3 minutes more, but not boil. Let the pudding cool for 15 minutes and then pour into a bowl and refrigerate for several hours. I always put a piece of plastic wrap tightly over the surface of the pudding so that no ugly skin develops.
To make the crumbs, place the powdered sugar and peanut butter in a bowl and start working it together with a fork. It will take a few minutes, but will eventually form small crumbs.
When you are ready to assemble the pie, whip the cream and set aside. I never wash the beaters after whipping the cream, but go directly into the pudding and beat it for 30 seconds or so until it is smooth and silky. Place 1/2 of the peanut butter crumbs into the bottom of the baked pie shell. carefully pour the pudding in and even it out. Sprinkle most of the remaining crumbs on top, leaving a few spoonfuls to top the whipped cream. Spread the whipped cream on next, making little waves on top so that it looks pretty. Finally, sprinkle on the last few peanut butter crumbs. Refrigerate for several hours before serving.