AMISH CHOCOLATE PEANUT BUTTER PIE
Chocolate + Peanut Butter + Pie = rich and heavenly! I’m formally a Yoder from northern Indiana, Amish country. In fact, my grandfather grew up Amish! I’ve been connected to delicious Amish-made baked goodies and desserts all of my life. After eating a slice of chocolate peanut butter pie from Das Dutchman Essenhaus in Middlebury, Indiana, I was determined to make this dessert myself!
I took my favorite no-bake Amish peanut butter pie recipe and added a chocolate crust and Reese peanut butter cups for decoration and taste, using Pyrex 9.5″ scalloped pie plates. This 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, you can find these famous Amish Peanut Butter pies. But now you can also make it yourself!
Items you’ll need to make this pie:
Amish Chocolate Peanut Butter Pie – recipe
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
- 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
- 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
For the Crust:
- Combine all ingredients and press in the bottom and sides of a 9" pie pan.
- Bake for 10 minutes at 325 degrees.
For the filling:
- Mix cornstarch, salt, 1 cup milk, eggs yolks and vanilla with a wire whisk until smooth. Set mixture aside.
- Heat heavy cream, butter and sugar till in pan until 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).
- Remove from heat before it reaches a boiling point. Chill.
- 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.
- Add 1/2 of the peanut butter crumbles to the bottom of the cool crust.
- Top crumbles with the cooled filling.
- Add the remaining crumbles to the top of the filling.
- Decorate with extra whipped topping as desired and add halved Reese's peanut butter cups.
- Refrigerate until chill or overnight.
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