Dump jar of creamy peanut butter over frozen raw pie crust pieces, along with 3 other ingredients, into slow cooker for a treat that's my default when

This little slow cooker Amish-style peanut butter pie is what I turn to when my mind draws a blank and supper still needs a sweet ending. It leans on the old church-basement peanut butter pies I grew up with in the rural Midwest, but it’s pared down to the bare essentials and made right in the slow cooker.

You simply scatter frozen raw pie crust pieces in the bottom, dump in a whole jar of creamy peanut butter, add just three more pantry ingredients, and let the slow heat work its magic. The result is a rich, custardy, peanut-buttery spoon pie with tender bits of crust that tastes like something your grandmother might have made on a busy day.

Serve this warm Amish peanut butter pie straight from the slow cooker, scooped into small bowls. A dollop of whipped cream or a scoop of vanilla ice cream softens the richness and adds a little cool contrast. Strong coffee, hot tea, or a cold glass of milk all suit it just fine.

If you want to dress it up for company, sprinkle a few chopped peanuts or chocolate shavings over the top right before serving and bring the slow cooker insert right to the table like an old-fashioned pudding dish.

Slow Cooker 5-Ingredient Amish Peanut Butter Pie

Servings: 8

Ingredients

1 (14- to 16-ounce) jar creamy peanut butter
1 (9-inch) frozen raw pie crust, crust removed from pan and broken into bite-size pieces
1 cup granulated sugar
2 cups whole milk
3 large eggs, lightly beaten

Directions

Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray to help keep the pie from sticking.

Remove the frozen raw pie crust from its foil pan. Working quickly so it stays mostly frozen, break the crust into rough bite-size pieces. Scatter the frozen crust pieces evenly over the bottom of the slow cooker in a single, fairly even layer. It’s fine if some pieces overlap.

Hold the jar of creamy peanut butter over the slow cooker and dump the entire jar right over the frozen crust pieces, letting it spread and mound over the top. Use a spatula to scrape out the jar and gently nudge the peanut butter so it roughly covers most of the crust pieces; it does not need to be perfectly smooth.

In a medium bowl, whisk together the sugar and eggs until well combined and slightly thickened. Slowly whisk in the milk until the mixture is smooth and even.

Pour this milk mixture gently around and over the peanut butter and crust pieces in the slow cooker. Do not stir; you want pockets of peanut butter and crust to remain distinct so the pie bakes into a layered, spoonable dessert.

Cover the slow cooker with its lid. Cook on LOW for 3 to 4 hours, or until the edges are set, the center is just barely jiggly like a soft custard, and a knife inserted near the center comes out mostly clean with a few moist crumbs.

Turn off the slow cooker and let the pie rest, covered, for at least 20 to 30 minutes. This helps it finish setting and makes it easier to spoon out in neat portions.

To serve, scoop the warm Amish peanut butter pie into small bowls, making sure each serving has some of the soft custard, peanut butter pockets, and tender crust pieces. Add whipped cream or ice cream if you like.


Variations & Tips

For a slightly lighter version, you can use 2% milk instead of whole, though the filling will be a bit less rich. Brown sugar may be swapped for half of the granulated sugar to give a deeper, almost caramel flavor that pairs nicely with the peanut butter. If your family enjoys a little texture, stir a small handful of chopped peanuts into the egg and milk mixture before pouring it into the slow cooker. A teaspoon of vanilla extract or a pinch of cinnamon whisked into the custard base adds a gentle warmth.

For a chocolate twist, sprinkle 1/2 cup of chocolate chips over the peanut butter layer before adding the milk mixture, but avoid overloading it or the filling can become greasy. Use only frozen, raw pie crust for this method; pre-baked or thawed crust will turn mushy too quickly. Because this pie contains eggs and milk, refrigerate leftovers within 2 hours of cooking and store them in a covered container for up to 3 days. Reheat portions gently in the microwave or enjoy chilled. Always make sure the eggs are fresh and avoid tasting the raw custard mixture before it has cooked. If your slow cooker tends to run hot, begin checking for doneness at the 3-hour mark to prevent curdling or scorching around the edges.