Amish Peanut Butter Cream Pie: A Rich and Creamy Delight

Instructions:

Prepare the Pie Crust:

1. Make the Dough:
   • In a large bowl, whisk together the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
   • Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
2. Chill the Dough:
   • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Roll Out and Bake:
   • Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess, leaving a 1-inch overhang. Crimp the edges as desired.
   • Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10-12 minutes until the crust is golden brown. Allow the crust to cool completely.

Prepare the Peanut Butter Filling:

1. Mix the Filling:
   • In a medium bowl, combine the creamy peanut butter, powdered sugar, and salt. Mix until smooth and well combined.
2. Layer the Filling:
   • Spread the peanut butter mixture evenly over the bottom of the cooled pie crust, reserving a small portion to sprinkle over the top as garnish.

Prepare the Cream Filling:

1. Mix Dry Ingredients:
   • In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Cook the Filling:
   • Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. This should take about 5-7 minutes.
   • In a small bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the yolks, whisking constantly to temper the eggs. Then, pour the egg mixture back into the saucepan.
   • Continue to cook, stirring constantly, until the filling is thick and creamy, about 2-3 minutes.
3. Add Butter and Vanilla:
   • Remove the saucepan from the heat and stir in the butter and vanilla extract until fully incorporated.
4. Assemble the Pie:
   • Pour the warm cream filling over the peanut butter layer in the pie crust. Smooth the top with a spatula.

Prepare the Whipped Cream Topping:

1. Whip the Cream:
   • In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
2. Top the Pie:
   • Spread the whipped cream evenly over the cooled pie. If desired, sprinkle the reserved peanut butter crumbles on top for added texture and flavor.

Chill and Serve:

1. Chill the Pie:
   • Refrigerate the pie for at least 4 hours or overnight to allow the flavors to meld and the filling to set.
2. Serve:
   • Slice the pie and serve chilled. Enjoy the creamy, nutty goodness of this classic Amish dessert!

Tips for the Perfect Amish Peanut Butter Cream Pie:

• Use Fresh Ingredients: Ensure that your ingredients, especially the butter and eggs, are fresh for the best flavor and texture.
• Make-Ahead: This pie can be made a day ahead and stored in the refrigerator. The flavors improve as it chills.
• Customize: Add chocolate shavings, caramel drizzle, or chopped nuts on top of the whipped cream for an extra decadent touch.
• Crust Options: If you prefer, you can use a graham cracker crust or a chocolate cookie crust instead of the traditional pie crust for a different flavor twist.