Amish Peanut Butter Pie
There is a little story behind this Amish Peanut Butter Pie. We were down in Sarasota, Florida for spring break and came across Yoder’s for pie in a small Amish village that is right in the center of Sarasota. A surprising site to see with all the affluence of Sarasota but also very refreshing. We stopped in for pie and really enjoyed it, I had their pecan, Amber the apple and Ken indulged in a Shoofly Pie.
We have now done a rendition of our own pie. I have never had a peanut butter pie so I was very intrigued to try. Ken is the pie guy in this house so he went right into making this for us. One of the big things we changed up was the crust as they do a traditional pie crust for the bottom but I love a graham cracker crust with a custard pie much better. We also recently had developed a really delicious graham cracker crust with a little nutty addition.
We are huge fans of peanut butter here, all three of us love it, so this pie we knew would be an instant hit. Delicious and creamy with a nutty topping and a surprise peanut butter layer in the middle.
This is a lovely pie and one fit for any occasion. It will be gobbled down by young and old with it’s scrumptious pudding inside. It is delicate on the peanut butter, not overwhelming at all.
Can I cut you a slice? It really is heavenly!! Our daughter who is not a big fan of cake would take a slice of pie any day and who wouldn’t, look at that gorgeous pie!!
I think the graham cracker crust works perfectly with this pie, give it a try. It is very easy to make and if you are a peanut butter lover you will so enjoy this pie!!
Amish Peanut Butter Pie
A gorgeously creamy peanut butter pie with a nutty graham cracker crust!
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs (gluten free if needed)
- ½ cup ground almonds
- ½ cup butter
Pudding
- 1 cup cold milk
- 1/2 cup cornstarch
- 1 tsp. salt
- 1 tsp. vanilla
- 3 egg yolks
- 3 cups milk
- 3 Tbsp. butter
- 2/3 cup sugar
- 1/4 cup smooth peanut butter
Crumb Mixture
- 1 cup powdered sugar
- 1/2 cup crunchy peanut butter
- 2 cups whipped toppping
Instructions
- For the graham cracker crust. Preheat oven to 325F. Mix the graham crumbs with the ground almonds. Melt the butter and add, mixing well. Press into a the base of a 9" pie plate. Bake in the oven for 10 min. Cool.
- In a small bowl whisk together the cornstarch, salt, 1 cup milk, egg yolks and vanilla until smooth, set aside.
- Heat the remaining 3 cups of milk, butter, peanut butter and sugar in a medium saucepan until just before boiling. Add a cup of the hot milk mixture to the cornstarch mixture, slowly while whisking and then add it to the rest of the hot milk, slowly while whisking. Continue to heat until mixture thickens. Remove from heat and let cool and then chill with plastic wrap directly onto the pudding to prevent a skin.
- Mix powdered sugar and peanut butter together using a mixer until crumbs form.
- When pie crust and pudding is cooled, add a layer of crumbs to the crust, reserving just over half. Add the pudding into the pie shell. Place on another layer of crumbs, reserving some for the topping. Top with the whipped topping and the reserved crumbs. Let cool further and then serve.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving:Calories: 508Total Fat: 31gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 97mgSodium: 573mgCarbohydrates: 51gFiber: 3gSugar: 29gProtein: 11g
Florian @ContentednessCooking says
Peanut butter is always a winner. This looks amazing.
Tara Noland says
Thank you so much Florian!
Kayle (The Cooking Actress) says
You’d never had a pb pie before?? You need to try lotssss more of ’em! lol This Amish PB Pie looks perfect, I totally agree with you on graham cracker crusts!
Tara Noland says
I know, I never knew that peanut butter was made into a pie??? Now I know better, divine!!
Patty Haxton Anderson says
This looks so creamy and delicious! Pass me a fork.
Angela says
Look at those perfect layers! YUM! This is a pie I am going to surely love!
Tara Noland says
Thank you Angela, I hope you enjoy it!!
Cindy says
The pie crust does not look like graham cracker. Only the bottom of the pie appears to be GC. The edges look like pie dough. Did I miss a step in the recipe?? Looks yummmmmmy and I did “PIN” Just wondering about the crust…
Tara Noland says
That is the cream filling you are seeing, the crust is only graham with our little addition of almond flour for extra flavor!!
Charnita Howell says
This is not a Amish recipe! My mother made this pie for years. Best peanut butter pie ever!
Tara Noland says
Recipes come from all sources, this one my inspirations was from Yoder’s which is an Amish restaurant.
Platter Talk says
Happy that you found Yoders; this was my mom’s favorite pie from them. Growing up as a Mennonite, I learned that a good pie is a right of passage. I’ve eaten many meals at Yoders, the Wagon Wheel, Kissin’ Kuzins and so many other great places in and around beautiful Sarasota. Your version of this classic looks perfect and delicious!
Tara Noland says
Thank you so much, we sure enjoyed the pie at Yoders and this one, delish!!
Marian says
Thanks for the exposure given to Yoder’s Amish Restaurant! We are so fortunate to live here in Sarasota, Florida! YODERS is our favorite Restaurant, bar none! They are known for their world famous pies and sweets! But did you know they are equally famous for their finger lickin Broasted, fried chicken!! Visit YODERS while here on vacation! You will never regret it!
Tara Noland says
Totally agree, we loved Yoder’s. The chicken sounds amazing too!! We adored the Sarasota area very much!!
Leslie Godwin says
I’ve been trying to find a way to make their pb pie for 30 years! Thank you for this!
Tara Noland says
You are welcome, enjoy!!
Doreen L Campbell says
Sounds so yummy, I can’t wait to try it. I want to incorporate 1/2 C of peanut-butter instead of 1/4th, because we LOVE PB! Do you think the pudding would set up, or will the other ingredients need altered as well?
Tara Noland says
I think you would be okay for the additional peanut butter but maybe increase to 1/3 cup to be safe. There is peanut flavor coming from the crumb mixture also.
Pam Busbey says
I was wondering the same thing. I really want to taste the peanut butter in the pie,not just a hint of it.
Tara Noland says
It does give a really nice peanut butter flavor as there is peanut butter in the crumb mixture also but feel free to add more if you wish.
Wanda says
The ingredients state 3 cups of milk. Is it actually 4 ?as you mix 1 cup with the cornstarch and then heat 3 cups. Is this correct? Thank you
Tara Noland says
There are two entries for milk, one cup cold milk and then 3 cups warm milk. Does that make sense?
Delphine says
I did that and it turned out great!
Delphine says
Making it now for Thanksgiving dinner. My family will love it, especially since we are from Pennsylvania Dutch country! I tried to figure out how to get that peanut butter layer on the bottom, but it didn’t work out. This is great! Thx!
Debbie says
My Mother and I have been making this pie for years. Not graham cracker crust, real pie Bristol , pre-baked. Absolutely a fan favorite. Originally from a small wonderful “ladies luncheon” restaurant in Jacksonville, Fla. wish I could remember the name of the restaurant!!
Debbie says
Oops that’s crust not “Bristol”! Crazy auto correct!
Francine says
Was it Pie Heaven on Mayport Rd in Atlantic Beach?!?
Tara Noland says
No, it was Yodder’s, I mention it at the beginning of the post.
Debbie says
PS-Go the extra mile and use those egg whites for a merengue topping. Kicks it up a notch!
Tara Noland says
Nice idea!!
Tanya says
Can you double this recipe for two pies ?
Tara Noland says
I would say that would work!
Logan says
I’m making this now and was wondering how long it takes for the filling to thicken up? I had it thicken on the stove and then let it cool some before putting it in the fridge. It’s been in the fridge for an hour but it’s still liquid.
Tara Noland says
Is it completely liquid? You may not have cooked it long enough, it should have thickened on the stove and then cooled to a pudding consistency. I would leave it for longer until it is quite cold like 2-3 hours. It concerns me though as you are calling it liquid.