Amish Peanut Butter Pie
I pressed my toes into the floorboards as I stood on my tiptoes and peeked around mom’s elbow to see what she was making. Sure enough, my nostrils had informed me correctly, she was making peanut butter pie for an upcoming Amish wedding!
At Amish weddings, there are often rows of delicious pies waiting for hungry guests after long hours of sitting on wooden benches during the ceremony. Amish weddings are not short, but the desserts at the end are worth the wait. If you asked me, there could hardly be any as delicious as a perfect peanut butter pie. A single, creamy bite must be nearly as close to heaven as I could get on this side of the great divide.
When I became a mother, I made this same peanut butter pie recipe for my boys. They would gather round on their tiptoes, just waiting for a lick from a spatula. A peanut butter pie never lasts long at my house!
Whether you’re making pie for a holiday or simply for no reason (and that is a wonderful reason) I hope you will enjoy this family recipe of my favorite Amish Peanut Butter Pie from my childhood. It's the most requested dessert from everyone and my sons’ favorite pie.
Amish Peanut Butter Pie
You’ll need one baked pie pastry shell for this recipe.
Topping
1 Cup peanut butter
2 Cups powdered sugar
Mix and set aside
Filling
1 Cup flour
1 Cup sugar
Pinch of salt
6 Cups scalded milk**
6 Tablespoons butter
2 teaspoon vanilla
9 eggs yolks, separated
***Scalded milk is milk that is heated to a temperature of 180 degrees F and then cooled down to about 110 degrees F. Milk boils at 212 degrees F, so scalded milk does not reach boiling point. Scalded milk is especially useful for baking, where it adds airiness and bounce to yeast-based breads and cakes. Scalded milk can also help butter melt and sugar dissolve faster, creating a more uniform dough or batter. Additionally, using scalded milk in a baking recipe will bring out more essence from flavor agents like cinnamon, citrus, and vanilla beans. (Credit: All Recipes)
Meringue
9 egg whites beaten
1 teaspoon cream of tarter
3 teaspoon corn starch
1 ½ Cups white sugar
INSTRUCTIONS
How to Scald Milk
Pour your milk into a medium saucepan with a thick bottom that will allow you to cook evenly and avoid hot spots and scorching. Place your saucepan on the stove and turn the heat to medium.
Stir the milk frequently, to prevent filming, until bubbles form around the edge and the milk starts giving off steam.
When the milk starts bubbling, remove the pan from heat.
Before you use the scalded milk in a recipe, let it cool down until it reaches 110 degrees F. Once the milk has cooled down, you can proceed with the recipe.
Make the Topping
Blend peanut butter and powdered sugar until it’s crumbly. Take ⅔ of the mixture to sprinkle in a baked pie shell. Set aside the rest for the final topping.
Make the Filling
Mix flour, sugar, and salt together in a kettle. Gradually add the scalded milk. Cook this mixture over medium heat until thickened. Stir a small amount into beaten egg yolks, then back into hot mixture, cook for two more minutes. Add butter and vanilla. Set aside to cool down.
Make the Meringue
Make Meringue by beating egg whites with cream of tartar until stiff peaks form. Gradually add sugar which has been mixed with the corn starch. Beat until it’s stiff and shiny. Spread the meringue on top of pudding which is in the pie crust. Top with the remaining powdered sugar and peanut butter crumb mixture.
Bake at 350 for 15 minutes or until the meringue is lightly browned.
Cool for two hours before serving.
