Recipes, Sweet Stuff!

Amish Chocolate Peanut Butter Pie – recipe

Two pie recipes on the blog in the same day? Oh yeah!  That’s because Easter was just here and pies were just made.  I’m a Yoder in northern Indiana and my grandfather used to be Amish.  So I’d  can say I am legitimately connected in some way to their homemade goodness!  Their “secret” recipes may not be so secret, however I like to pretend I have the connections.

I took my no-bake Amish peanut butter pie recipe and added a chocolate crust and Reese peanut butter cups for decoration and taste.  My all-time favorite pie plates to use are the Pyrex 9.5″ scalloped plates. The pie is rich but not overbearing.  The filling is vanilla flavored and the peanut butter crumbles add a slight peanut butter taste.  If you visit northern Indiana and dine at some of the popular Amish restaurants such as Amish Acres in Nappanee or Das Dutch Essenhaus in Middlebury, you can find the famous Amish Peanut Butter pies.  With this recipe you can now make it yourself!

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Amish Chocolate Peanut Butter Pie – recipe

Yield: 8

Amish Chocolate Peanut Butter Pie – recipe

Ingredients

    Crust (makes a thick crust):
  • 2 1/4 c. crushed chocolate graham crackers crumbs
  • 1/2 c. brown sugar
  • 1/2 tsp. salt
  • 14 Tbs. unsalted butter
    Filling:
  • 1 c. cold whole milk
  • ½ c. cornstarch
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 3 egg yolks
  • 3 c. heavy cream
  • 3 T. butter
  • 2/3 c. sugar
    Peanut Butter Crumbles:
  • 1 1/2 c. powdered sugar
  • 2/3 c. creamy peanut butter
    Topping:
  • 1 cup freshly whipped cream (you can make this with 1/2 cup of heavy cream with 3 Tablespoons powdered sugar)
  • 6-7 whole Reese's peanut butter cups, halved

Instructions

    For the Crust:
  1. Combine all ingredients and press in the bottom and sides of a 9" pie pan.
  2. Bake for 10 minutes at 325 degrees.
    For the filling:
  1. Mix cornstarch, salt, 1 cup milk, eggs yolks and vanilla with a wire whisk until smooth. Set mixture aside.
  2. Heat heavy cream, butter and sugar till scalding, stirring constantly with a whisk. Add cornstarch mixture to hot cream while stirring and continue whisking (this is important to prevent from burning). Cook until thickens (about 2 minutes).
  3. Remove from heat before it reaches a boiling point. Chill.
    Topping:
  1. In mixer, whisk heavy cream and powdered sugar together until stiff peaks form. (I add a little bit of my homemade vanilla extract for extra flavoring.
    Pie assembly:
  1. Add 1/2 of the peanut butter crumbles to the bottom of the cool crust.
  2. Top crumbles with the cooled filling.
  3. Add the remaining crumbles to the top of the filling.
  4. Decorate with extra whipped topping as desired and add halves Reese's peanut butter cups.
  5. Refrigerate until chill or overnight.
https://fieldsandheels.com/amish-chocolate-peanut-butter-pie-recipe/

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