Amish Peanut Butter Cream Pie

If you are ever in the area, you must go to Das Dutchman Essenhaus!!

It is a unique Amish style restaurant located in Middlebury, Indiana close to Shipshewana, in the heart of Amish country.  Plus, it has an inn, bakery, catering and a huge gift shop and Amish Peanut Butter Cream 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 bought a Amish Peanut Butter Cream Pie from Essenhaus’s bakery for the kids to take home when we visited,  after stuffing our bellies full of wonderful good old-fashioned home-cooking.  It’s the ultimate!

We brought it home.  But…we couldn’t wait.

We ate the pie.  It was pretty much love at first bite.


  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 3 cups milk
  • 4 egg yolks whites and yolks separated
  • 3 tbsp butter
  • 1 1/2 tsp vanilla
  • 1 9 inch pre-baked pie shell
  • 3/4 cup powered sugar
  • 1/2 cup peanut butter


  1. For the Filling, in a medium saucepan combine sugar, cornstarch, and salt; gradually stir in milk.  Cook and stir over medium heat till thickened and bubbly. Reduce heat; cook and stir 2 minutes more.  Remove from heat. Beat egg yolks slightly in small bowl.  Gradually stir 1 cup of the hot mixture into yolks.  Return egg mixture to saucepan; bring to a gentle boil.  Cook and stir 2  minutes more.  Remove from heat.  Stir in butter and vanilla.  Cool completely.  
  2. In a medium bowl combine the powdered sugar and peanut butter into little bits. (crumbs). Reserve enough for topping.
  3. Place peanut butter bits into the bottom of a pre-baked pie shell. Reserve enough for topping.
  4. Layer the custard pudding on top of the peanut butter.
  5. Next, cover the custard with a layer of whipped topping.
  6. Sprinkle peanut butter bits on top of whipped topping.
  7. Refrigerate until ready to enjoy!
  8. Amish Peanut Butter Pie

Recipe Notes

  • Custard filling adapted from; Better Homes  & Garden Cook Book
  • If you ever get a chance to visit Amish Country I would highly recommend it!
  • Have you ever been to Amish Country?  What do you enjoy best?