I Tried This Amish Treat My Friend Recommended and Now I’m Obsessed!

1 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups whole milk
3 beaten egg yolks
1/2 cup creamy peanut butter
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 pre-baked pie crust
1 cup heavy cream
2 tablespoons powdered sugar
Optional: chopped peanuts or chocolate shavings for garnish

In a medium saucepan, whisk together the granulated sugar, flour, and salt.

Gradually add the milk, whisking constantly until smooth.

Cook over medium heat, stirring frequently, until the mixture thickens and begins to bubble.

Remove from heat and gradually whisk about 1/2 cup of the hot mixture into the beaten egg yolks.

Return the egg yolk mixture to the saucepan, whisking constantly.

Cook for an additional 2 minutes, stirring constantly, until thickened.

Remove from heat and stir in the peanut butter, butter, and vanilla extract until smooth.

Pour the filling into the pre-baked pie crust and smooth the top.

Chill the pie in the refrigerator for at least 4 hours or until set.

Before serving, whip the heavy cream with the powdered sugar until soft peaks form.

Spread the whipped cream over the chilled pie and garnish with chopped peanuts or chocolate shavings, if desired.

For a chocolate twist, add a layer of melted chocolate or chocolate ganache on the bottom of the pie crust before pouring in the peanut butter filling. If you have peanut allergies in the family, try substituting almond or sunflower seed butter. For a lighter version, use half-and-half instead of whole milk and reduce the sugar to 3/4 cup. This pie can also be made in individual tart shells for a fun, personalized dessert option.