amish pie

This irresistible creamy, baked sweetened mixture of eggs, cream and pumpkin is one of a kind!  You&#39;ll love this Amish Country Pumpkin Custard Pie for the holidays!

Amish Country Pumpkin Custard Pie

9" bought pie crust, standard size, not deep dish

heavy whipping cream

eggs

pumpkin puree

sugar

vanilla

salt

cinnamon

ginger

nutmeg

cognac

Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F

In a large mixing bowl, lightly beat eggs. Add heavy cream, salt, sugar, cinnamon, ginger, nutmeg, and pumpkin. Mix well and carefully pour mixture into baked pastry shell.

Bake in preheated oven for 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 1 hour to 1 hour 15 minutes or until a knife point inserted in the center of the pie comes out clean. Custard will still jiggle. Serve pie warm or at room temperature. Garnish with whipped cream.

Store leftovers covered in refrigerator.

'Amish' is referred to as being plain, but there is nothing 'plain' about this creamy, dreamy Amish Peanut Butter Cream Pie!  Perfectly delectable!

Amish Peanut Butter Cream Pie

pie crust (9-inch, baked and cooled or make your own crust)

peanut butter

vanilla pudding mix

milk

whipped cream (or 1 cup of cool whip)

whipped cream

Using an electric mixer, in a medium bowl, add powdered sugar and peanut butter.

Mix on medium speed until small peanut butter crumbles start to come together.

If mixture is too powdery, simply add a few drops of water to the and larger nuggets will form.

Add half the peanut butter nuggets to the bottom of the pie shell.

Peanut Butter Crumbles

Using a mixer, mix together the dry vanilla instant pudding mix, milk and peanut butter together for 2 minutes.

Add in the whipped cream (make sure it's already whipped) and mix in lightly.

Pour pudding into pie crust on top of the peanut butter crumbles.

Peanut Butter Filling

Top with whipped cream.

Add half the remaining peanut butter crumbles (or as many as you want) to the top whipped cream.

Let the pie cool in the refrigerator for at least 1-2 hours to set up before cutting.

Whipped Cream Topping and Crumbles

https://content.jwplatform.com/videos/tqDkoDgb.mp4

'Amish' is referred to as being plain, but there is nothing 'plain' about this creamy, dreamy Amish Peanut Butter Cream Pie! Perfectly delectable!

This old-fashioned Amish style Sugar Cream Pie is a delicious creamy custard pie we cannot resist!  Surprisingly, this custard is made with no eggs and it&#039;s made with simple ingredients sugar, heavy cream, butter, cornstarch, vanilla and cinnamon. This kind of pie is always a fantastic favorite at potlucks, holiday get-togethers and Sunday afternoons!

Sugar Cream Pie

cornstarch

butter

heavy cream

vanilla extract

Partially Baked (Blind Baked) Pie Crust

Use a store-bought deep dish pie crust with blind baking instructions or use my Easy Pie Crust recipe or your own favorite using your own pie crust recipe.  You want to partially bake your pie shell so the cream pie crust isn&#39;t soggy and underdone.

If using my pie crust recipe - Line the pie crust with foil or parchment paper and fill with pie weights or dry beans. Bake for 25 minutes @ 375degrees. Remove pie weights and foil and bake for another 5 to 7 minutes.  If the crust starts to bubble up, you can prick it lightly with a fork just before the second round of baking.

While Crust is Baking, Prepare Sugar Cream Pie

Pie Crust

Whisk the cornstarch and sugar together and set aside. Put the butter in a medium sized saucepan and melt over medium heat. Add the heavy cream and mix. Next add the cornstarch and sugar mixture and whisk together until it comes to a boil, continue whisking! Boil of 1-2 minutes and then remove from the heat. Add the vanilla &amp; stir until combined. Pour the sugar cream mixture into the baked pie shell.

Sugar Cream Pie Filling

Drizzle the melted butter over the top of the pie. Sprinkle with cinnamon sugar mixture (¼ cup sugar - 2 to 3 teaspoons cinnamon).

Change oven temp to 352 for baking sugar cream pie. Bake for approx. 25 minutes @ 325 degrees, then turn on the broiler and broil for about 1 minute, watching carefully. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set. Pie will still be jiggly, but will firm up as it cools.  Great served warm or chilled.  Refrigerate any leftovers.

Cinnamon Sugar Butter Mixture

Amish Wet Bottom Shoofly Pie Bars

all-purpose flour

baking powder

shortening, cubed

dark brown sugar

vegetable shortening, cubed

water

baking soda

molasses

egg,

Preheat oven to 350°F and grease a 9x9 pan with baking spray, place onto a baking tray and set aside. In a bowl combine flour, salt, and baking powder, set aside.

Cream shortening and powdered sugar together until smooth and combined. Gradually add in the dry ingredients.

Press dough into prepared pan, baking for 20 to 25 minutes until the crust is slightly golden on the edges.

To make the crust:

In a large bowl combine flour and brown sugar. Cut in shortening until it resembles pebbles, and set aside.

In a different bowl combine water and baking soda, it will bubble. Mix in molasses and egg.

Pour the molasses mixture over the crust and sprinkle the crumb topping gently over the wet mixture.

Bake until only slightly gooey in the center about 30 to 35 minutes. Cool completely before serving.

To make the crumble and filling:

A creamy Amish peanut butter pie made with homemade vanilla pudding, lots of little peanut butter bits and smothered with homemade whipped cream.

Amish Peanut Butter Pie

whole milk (divided)

vanilla bean paste

unsalted butter

pie crust

In a medium-sized bowl whisk together 1 cup cold milk, cornstarch, kosher salt, vanilla bean paste, and egg yolks, set aside.

In a medium-sized pot add the remaining 3 cups of cold milk, butter, and sugar.

Whisk constantly until the mixture is scalding.

Whisk in milk/cornstarch mixture and cook over medium heat until thickened. You do not want the mixture to boil but you want to make sure it&#x27;s thickening up nicely.

Remove the pudding from the heat and stir every 10 minutes. The mixture should start to thicken a little more off the heat.

While the pudding is cooling make your peanut butter nuggets.

In the bowl of an electric mixer add powdered sugar and peanut butter.

Mix on medium speed until small peanut butter nuggets start to come together. If the mixture is too sandy simply add a few drops of water to the mixture and larger nuggets will form.

After the pudding is somewhat cool you can start to assemble the pie.

Top with pudding.

Add half the remaining peanut butter nuggets to the top of the pudding.

Top with whipped cream and remaining peanut butter nuggets.

Let the pie cool in the refrigerator for at least 2 hours to set up before cutting.

Top 5 amish pie recipes from across the web

The most viewed amish pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Amish Country Pumpkin Custard Pie

Amish Peanut Butter Cream Pie

Sugar Cream Pie

Amish Wet Bottom Shoofly Pie Bars

Amish Peanut Butter Pie

Top 5 amish pie recipes from across the web

The most viewed amish pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Amish Country Pumpkin Custard Pie

Amish Peanut Butter Cream Pie

Sugar Cream Pie

Amish Wet Bottom Shoofly Pie Bars

Amish Peanut Butter Pie

The most viewed amish pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine