When your mind draws a blank and supper still needs a sweet ending, this Slow Cooker Amish Peanut Butter Pie is the ultimate lifesaver. Inspired by the old-fashioned, church-basement peanut butter pies of the rural Midwestern United States, this version is pared down to the absolute essentials and made entirely in the slow cooker.

By simply layering frozen pie crust pieces, a full jar of creamy peanut butter, and a quick three-ingredient custard base, the gentle heat of the slow cooker works its magic. The result is a warm, rich, and custardy spoon-pie with tender bits of crust that tastes like something your grandmother might have spent hours making on a busy day.

Why You’ll Love This Recipe

• Only 5 Ingredients: Relies entirely on basic pantry staples you likely already have on hand.
• Dump-and-Go Prep: No rolling out dough or blind-baking crusts—just break, pour, and let it cook.
• Irresistible Texture: Bakes into a warm, spoonable dessert featuring distinct pockets of rich peanut butter, soft custard, and tender pastry.
• Perfect for Busy Days: Minimal hands-on time means you can set it and forget it until dessert time.

Ingredients

• 1 jar (14 to 16 oz) creamy peanut butter
• 1 frozen raw pie crust (9-inch), removed from its foil 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. Prep the Slow Cooker: Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick cooking spray to prevent sticking.
2. Layer the Crust: Working quickly so the dough remains frozen, break the raw pie crust into rough, bite-sized pieces. Scatter them evenly across the bottom of the slow cooker. (It is okay if some pieces overlap).
3. Add the Peanut Butter: Dump the entire jar of creamy peanut butter directly over the frozen crust pieces. Use a spatula to gently spread and nudge the peanut butter so it roughly covers the crust—it does not need to be perfectly smooth.
4. Mix the Custard: In a medium mixing bowl, whisk the granulated sugar and eggs together until well combined and slightly thickened. Slowly whisk in the whole milk until the mixture is completely smooth.
5. Pour and Cook: Gently pour the milk mixture over the peanut butter and crust in the slow cooker. Do not stir. Leaving the layers distinct is what creates the wonderful pockets of peanut butter in the final dish. Cover and cook on LOW for 3 to 4 hours.
6. Rest and Serve: The pie is done when the edges are set and the center has a slight jiggle (like a soft custard). Turn off the slow cooker and let the pie rest, covered, for 20 to 30 minutes to finish setting. Scoop warm portions into small bowls to serve.

Pro Tips & Delicious Variations

• Serving Suggestions: This rich dessert is best served warm, topped with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to provide a cool contrast. Serve alongside hot coffee, tea, or cold milk.
• Chocolate Peanut Butter Twist: Sprinkle ½ cup of semi-sweet chocolate chips over the peanut butter layer before pouring the milk mixture on top.
• Deep Caramel Flavor: Swap half of the granulated sugar for packed brown sugar for a deeper, molasses-like sweetness that pairs beautifully with peanut butter.
• Add Some Crunch: If you prefer a bit of texture, stir a handful of chopped roasted peanuts into the milk and egg mixture before adding it to the slow cooker.
• Use Only Frozen Raw Crust: Do not use a pre-baked or thawed pie crust, as it will turn to mush during the slow cooking process. The dough must be frozen when it goes in.

Storage & Reheating Instructions

• In the Refrigerator: Because this pie contains a milk and egg custard base, leftover portions must be refrigerated. Allow the pie to cool, then store in an airtight container in the fridge for up to 3 days.
• Reheating: Warm individual portions gently in the microwave for 30 to 45 seconds, or enjoy the leftovers chilled straight from the fridge!