In my world there are 2 types of peanut butter pie, I love them both, but they are different. Amish peanut butter pie actually has very little peanut butter in it and is a delicious, lighter pie. The other type is thick, heavy and loaded with peanut butter. Thanks to the Amish population in the Sarasota, FL area we have a few great Amish restaurants in our area. If you want good home cooking, go to an Amish restaurant. Yoder’s is one of those restaurants. Earlier this month Yoder’s posted their famous Peanut Butter Pie recipe on Facebook with the caption “If you’re too far away to swing by and pick up a pie for Super Bowl this Sunday…You can still enjoy your favorite!” I was so excited to have that recipe I decided to make it for Ron for Valentine’s Day.
This recipe calls for you to scald the milk, something I have heard of but had never done. I did some research and found out that back in the day milk was scalded to kill bacteria and an enzyme that prevented thickening. Nowadays most milk is pasteurized so the bacteria and enzyme are already gone when we purchase our milk. Scalding milk raises the temperature of the milk which helps make yeast breads lighter, sponge cakes fluffier, and it helps bring out the flavors from extracts and other flavorings. To scald milk you simply heat it to just before boiling 180°F then remove from heat and let cool to at least 110°F before adding other ingredients to the milk.
Yoder's Amish Peanut Butter Pie is a classic, light pudding pie with peanut butter crumbles. It is a perfect treat for the whole family.
- 1 Deep dish pie crust, baked you can make a crust from scratch or buy one at the store.
- 4 cups cold milk
- 1/2 cup cornstarch
- 1 tsp salt
- 1 tsp vanilla
- 3 egg yolks
- 3 TBS butter
- 2/3 cup sugar
- 1 cup powdered sugar
- 1/2 cup crunchy peanut butter
- 2 cups sweetend whipped topping I use Cool Whip
In a medium bowl, mix corn starch, salt, 1 cup of milk, egg yolks, and vanilla with a wire whisk until smooth. Set aside mixture.
In a medium sauce pan heat 3 cups of milk, butter and sugar until scalding., stirring constantly. Add the corn starch mixture to the hot milk while stirring with a whisk. Cook until thickened. Remove from heat before boiling. CHILL.
Mix powdered sugar and peanut butter until small crumbs form (with mixer).
Place 1/2 of the crumb mixture into the pie shell. Spoon chilled pudding on top of crumbs. Place remaining crumbs on top of pudding-reserving a little to sprinkle on top. Top with whipped topping and crumb sprinkles.
1. See blog post for how to scald milk.
2. Chill pudding in refrigerator until it sets up, at least 1 hour.
Jordan and I love this pie! Ron likes the heavier, more peanut buttery pie better. To each his own. I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!