Slow Cooker Amish Peanut Butter Pie
This slow cooker Amish peanut butter pie is the ultimate easy comfort dessert when you want something rich, creamy, and homemade without spending hours in the kitchen. With just 5 simple ingredients, frozen pie crust, creamy peanut butter, milk, eggs, and sugar, your slow cooker does most of the work.
The result is a warm, spoonable peanut butter custard pie with tender pieces of pie crust throughout. It has the nostalgic flavor of an old-fashioned Amish dessert but requires very little hands-on preparation.
Serve each warm portion with whipped cream or vanilla ice cream for an extra-special treat.
Why You’ll Love This Slow Cooker Peanut Butter Pie
- Only 5 ingredients — simple pantry and freezer staples make this dessert easy.
- Slow cooker friendly — let the crockpot gently cook the dessert while you handle other things.
- Easy preparation — there is no traditional pie-making or rolling required.
- Rich peanut butter flavor — creamy peanut butter gives every bite a deliciously nutty taste.
- Warm and comforting — perfect for family dinners, holidays, potlucks, and cozy weekends.
- Customizable — add chocolate chips, chopped peanuts, vanilla, or cinnamon for a different flavor.
- Make-ahead friendly — leftovers can be refrigerated and enjoyed warm or chilled.
Servings: 8
Prep Time: 10 minutes
Cook Time: 3–4 hours
Resting Time: 20–30 minutes
Total Time: About 3 hours 30 minutes
Ingredients
- 1 (14- to 16-ounce) jar creamy peanut butter
- 1 (9-inch) frozen raw pie crust, removed from the pan and broken into bite-size pieces
- 1 cup granulated sugar
- 2 cups whole milk
- 3 large eggs, lightly beaten
How to Make Slow Cooker Peanut Butter Pie
1. Prepare the slow cooker.
Lightly grease a 4- to 6-quart slow cooker with butter or nonstick cooking spray.
2. Add the frozen pie crust.
Remove the frozen raw pie crust from its foil pan. Working quickly while the crust is still mostly frozen, break it into rough bite-size pieces.
Scatter the crust pieces evenly across the bottom of the slow cooker. A little overlap is perfectly fine.
3. Add the peanut butter.
Pour the entire jar of creamy peanut butter over the frozen pie crust pieces. Use a spatula to scrape out the jar and gently spread the peanut butter around. It doesn’t need to form a perfectly even layer.
4. Make the custard mixture.
In a medium bowl, whisk the sugar and eggs until well combined. Slowly whisk in the milk until smooth.
5. Pour without stirring.
Gently pour the milk and egg mixture around and over the peanut butter and crust pieces.
Do not stir. Keeping the layers separate creates delicious pockets of peanut butter and tender crust throughout the creamy custard.
6. Slow cook the pie.
Cover and cook on LOW for 3 to 4 hours.
The peanut butter pie is ready when the edges are set, the center has a slight custard-like jiggle, and a knife inserted near the center comes out mostly clean with a few moist crumbs.
7. Let it rest.
Turn off the slow cooker and leave the pie covered for 20 to 30 minutes. The resting time allows the custard to finish setting.
8. Serve warm.
Spoon the warm Amish peanut butter pie into bowls, making sure each serving includes custard, peanut butter, and pieces of tender crust.
Top with whipped cream or vanilla ice cream if desired.
Easy Peanut Butter Pie Variations
Chocolate Peanut Butter Pie
Sprinkle about 1/2 cup of chocolate chips over the peanut butter layer before adding the custard mixture. Chocolate and peanut butter make a classic combination.
Brown Sugar Peanut Butter Pie
Replace half of the granulated sugar with brown sugar for a deeper, slightly caramel-like flavor.
Peanut Butter Crunch Pie
Add a small handful of chopped peanuts to the milk and egg mixture before pouring it into the slow cooker.
Vanilla Peanut Butter Pie
Whisk 1 teaspoon of vanilla extract into the custard mixture for extra warmth and flavor.
Cinnamon Peanut Butter Pie
Add a small pinch of cinnamon to the custard for a cozy, gently spiced variation.
Tips for the Best Slow Cooker Peanut Butter Pie
Use frozen raw pie crust. This recipe works best with a crust that is frozen and unbaked. A thawed or pre-baked crust can become too soft during the long cooking time.
Don’t stir the layers. The separate pockets of crust and peanut butter are what give this dessert its unique texture.
Check your slow cooker early. Slow cookers can vary considerably in temperature. If yours runs hot, start checking the pie around the 3-hour mark.
Don’t overcook the custard. The center should still have a slight jiggle when you turn off the slow cooker. It will continue setting as it rests.
Serve it warm. This dessert is especially comforting when spooned into bowls straight from the slow cooker and topped with cold vanilla ice cream.
How to Store Leftover Peanut Butter Pie
Because this dessert contains eggs and milk, refrigerate leftovers within 2 hours of cooking. Store covered in the refrigerator for up to 3 days.
Enjoy leftovers chilled or gently reheat individual portions in the microwave.
Frequently Asked Questions
Can I make peanut butter pie in a slow cooker?
Yes. This recipe is specifically designed for the slow cooker. The gentle LOW heat creates a soft, custardy dessert with tender pieces of pie crust and creamy peanut butter throughout.
Can I use crunchy peanut butter?
Creamy peanut butter is recommended for the smoothest texture, but crunchy peanut butter can be used if you enjoy extra peanut pieces.
Can I use 2% milk?
Yes. Whole milk provides the richest texture, but 2% milk can be substituted. The finished custard may be slightly less creamy.
Can I make this peanut butter pie ahead of time?
Yes. The cooked pie can be refrigerated for up to 3 days. It can be served chilled or gently warmed before serving.
