Try Some Amish Style Pie
Welcome to writer Julie Dearyan, who is here to share a pie recipe with us. Welcome to Historical Nibbles, Julie!
By Julie Dearyan
Pie is the quintessential, special occasion (or any occasion) dessert in rural Ohio. We love every kind of pie. Since we live in Amish country, we are the lucky recipients of Amish baking prowess.
At an Amish style banquet, a triangular shaped piece is parked at each plate topped with real (no skimping here) whipped cream. A variety of luscious fillings peek from beneath their cloudlike blankets. Peanut butter (always a winner), coconut (yum!), blueberry (more of a jelly filling than the ones my mom made growing up), raspberry, strawberry, blackberry, black raspberry, and more. The golden, flaky crust provides the perfect crunch.
Early on, some smart Ohioans showed us a rite of passage when entering an Amish restaurant or banquet. Check out the pieces of pies at each place first. Decide if you like that kind or quickly swap it out before the next diner comes. Neal and I are extremely grateful to those teachers. I always go for coconut or peanut butter. Down below, I share a recipe for Amish style peanut butter cream pie that I think you’ll enjoy. Your guests will love it too.
Amish Peanut Butter Pie
Adapted from https://www.thebakingchocolatess.com/amish-peanut-butter-cream-pie/
1 pie crust 9-inch, baked and cooled or make your own crust. Marty (the best cook I know) tells me there is no shame in buying a Pillsbury pie crust. Since she is the best cook I know, I agree with her.
Peanut Butter Crumbles
· ½ cup powdered sugar
· ¼ cup creamy peanut butter
Peanut Butter Filling
· 1 3.4 ounce box of instant Jell-O vanilla pudding mix
· 1 ½ cups milk
· ½ cup peanut butter
· 1 cup whipped cream
Whipped Topping On Top of Pie
· 2 cups whipped cream Using mixer, whip together on medium-high 1 cup of whipping cream and 3 tablespoons of powdered sugar to get whipped cream texture. 1 cup of whipping cream makes 2 cups when whipped.
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.
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.
Top with whipped cream. Add the remaining peanut butter crumbles to the top of the whipped cream. Let the pie cool in the refrigerator for at least 1-2 hours to set up before cutting.
