{Photo by Brendan}
For the first year of our marriage, my husband and I struggled to find common television shows. He likes football, and off-beat comedy, I like entertainment news and really bad reality shows.
To compromise, we started to watch a lot of food television. And we learned a lot too. That Alton Brown, he’s a genius. Oh, and whoever thought of airing Top Chef at 11 p.m. in my part of the world is a jerk. Do you know how hard it is to suppress late-night cravings?
Last week, as we were watching a re-run of Man vs. Food, Adam Richman traveled to Sarasota, Florida where he almost burned from the inside out in attempts to conquer his mystery challenge. Some crazy concoction of hot wings slathered in ghost peppers, and other insanely fiery stuff.
Usually when I watch this show, Adam travels to places that I will never have the desire to eat at. Massive burgers oozing with macaroni and cheese and chili. Deep fried hot dogs. Donuts as big as your head. Food that sounds tempting at first, and then as I watch him eat it, I start feeling nauseous.
Except, in the Sarasota episode, Adam went to this Amish restaurant called Yoder’s and ate the most wonderful cream pie I have ever seen. It’s made with homemade vanilla pudding, layered with a peanut butter crumble and topped with fresh whipped cream. I knew right then, I needed to make this pie.
After some internet research, I’ve come up with my own variation on Yoder’s Peanut Butter Cream Pie. I use a homemade graham cracker crust instead, and also a pudding recipe inspired by something I saw on Food & Wine awhile ago. (It’s supposedly Gail Simmon’s favorite, and any Top Chef fan knows the woman has good taste.)
You can of course, substitute a pudding mix instead of making your own vanilla pudding. And also buy a store-bought pie crust. And use ready-to-squirt whip cream. But, I don’t think you should. It’s so much better if you make it the Amish way. Homemade from scratch, and with lots of love.
- In a medium bowl, whisk the egg yolks with the cornstarch, sugar and salt. Set aside.
- Next, bring the milk to boil in a saucepan over medium heat. When it comes to a boil, gradually whisk the milk into the egg yolks. Continue to stir till smooth. Put the pudding mixture back into the saucepan and continue to whisk until the mixture is thick and creamy, about 3 minutes.
- Transfer the pudding into a bowl. Add in the cold butter and vanilla and stir until butter melts. Cover with plastic and refrigerate until chilled, about 4 hours.
For peanut butter crumble:
3/4 cup powdered sugar
1 cup smooth peanut butter
Mix powdered sugar and peanut butter together until crumbly.
Now it’s time to assemble:
Place 1/2 of the peanut butter crumble into the pie shell, fill with vanilla pudding. Layer all but two tablespoons of crumble over the pudding. Top with fresh whipped cream and remaining crumble to garnish. Serve chilled.
oh this was heaven
DANG this look so good.
I grew up on Yoder’s Peanut Butter Pie, and yours looks pretty darn good!
Thanks Susan!
Thanks for posting! I saw that episode also and was hoping someone came up with a recipe!
It was wonderful. my whole family loved it…. Fresh whipped cream tops it off.. making it again today
Question: when making the pudding, and you say to put the egg and milk mixture back in the saucepan and whisk for 3 minutes, is that with our without heat?
Can’t wait to try it! Thanks!
Hi Natalie –
After you stir in the heated milk with the egg mixture, put everything back on the heat (medium) and continue to cook. I’m so glad you’re going to try it!
I went to Yoder’s this past March and had the wonderful peanut butter cream pie.
Needless to say, Im still thinking about it and I can not wait to try to make it.
Thanks for the recipe.
How do you make the peanut butter crumble? I followed the recipe but it didn’t crumble!
I am making this pie tonight but I’m using chocolate pudding for the Peanut Butter Cup affect and I am also using crunchy peanut butter. I’ll let you know how it turns out!
I have used other recipes for the crumble and it is usually 1 part peanut butter to 2 parts powdered sugar.
I tried surprising my pregnant wife by making this pie but I pretty sure this is going to be the worst pie she has ever tasted!!! I know its operater error and not the recipe though…I just dont belong in a kitchen, I guess!
1. The pudding has some lumps in it even though I used a mixer to try and smooth it out
2. The peanut butter DOES NOT crumble. I put more confectioners sugar in but it just mixes.
If anyone has answers for me, I would love to know….as for the pie, its in the fridge but I might have a piece and throw it out for fear of killing my wife and unborn child! Like I said before, I know this is my fault. Guess I will have to make a road trip to Yoders someday instead!!
At least you did not make your pregnant wife boudin stuffed bell peppers. As for the peanut butter mix I chilled my peanut butter for an hour or so then used 2 to 1 sugar to peanut butter. For the pudding you have o stir!stir!stir!