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 Amish Peanut Butter 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 occassion. 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 anyday 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!!
- 1½ cups graham cracker crumbs (gluten free if needed)
- ½ cup ground almonds
- ½ cup butter
- 1 cup cold milk
- ½ cup cornstarch
- 1 tsp. salt
- 1 tsp. vanilla
- 3 egg yolks
- 3 cups milk
- 3 Tbsp. butter
- ⅔ cup sugar
- ¼ cup smooth peanut butter
- 1 cup powdered sugar
- ½ cup crunchy peanut butter
- 2 cups whipped toppping
- 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.
Peanut butter is always a winner. This looks amazing.
Thank you so much Florian!
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!
I know, I never knew that peanut butter was made into a pie??? Now I know better, divine!!
This looks so creamy and delicious! Pass me a fork.
Look at those perfect layers! YUM! This is a pie I am going to surely love!
Thank you Angela, I hope you enjoy it!!
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…
That is the cream filling you are seeing, the crust is only graham with our little addition of almond flour for extra flavor!!
This is not a Amish recipe! My mother made this pie for years. Best peanut butter pie ever!
Recipes come from all sources, this one my inspirations was from Yoder’s which is an Amish restaurant.
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!
Thank you so much, we sure enjoyed the pie at Yoders and this one, delish!!
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!
Totally agree, we loved Yoder’s. The chicken sounds amazing too!! We adored the Sarasota area very much!!
I’ve been trying to find a way to make their pb pie for 30 years! Thank you for this!
You are welcome, enjoy!!
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?
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.
I was wondering the same thing. I really want to taste the peanut butter in the pie,not just a hint of it.
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.
I did that and it turned out great!
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!
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!!
Oops that’s crust not “Bristol”! Crazy auto correct!
PS-Go the extra mile and use those egg whites for a merengue topping. Kicks it up a notch!
Nice idea!!