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This Slow Cooker Peanut Butter pie is creamy, warm, and wonderfully easy, with tender pieces of pie crust tucked into rich peanut butter custard. You don’t need to roll dough or fuss with a mixer—the slow cooker does the gentle work for you. It’s best served warm and spoonable, somewhere between a custard, a pudding, and a pie that gave up trying to be Sliced neatly.
Why You’ll Love It
- Just 5 ingredients — peanut butter, pie crust, sugar, milk, and eggs.
- No mixer or rolling pin needed — everything comes together right in the slow cooker.
- Tender crust pieces — frozen pie dough turns soft and almost dumpling-like in the custard.
- Hands-off cooking — cook on LOW for 3 to 4 hours while the slow cooker does the work.
- Warm and scoopable — every bowl gets creamy custard, rich peanut butter pockets, and soft crust.
Ingredient Notes
Use creamy peanut butter, not natural peanut butter with the oil sitting on top. You want the regular, stirred-together kind in a 14- to 16-ounce jar. Jif is what I usually have, although Skippy works just fine. This is not the moment for an expensive artisanal peanut butter from the farmers market. Save that for Toast if you must.
The pie crust needs to be frozen and raw. That part matters. Don’t thaw it first, and don’t use a pre-baked crust. The frozen raw dough holds together just enough as it cooks; a thawed crust can go mushy in a hurry, and nobody wants a dessert that tastes like damp wallpaper paste. I mean, perhaps somebody does, but they are not coming to my house.
Whole milk makes the filling richer, as you’d expect. You can use 2% if that’s what you have, but it will not be quite as lush. Still good, just a little less of that old-fashioned custard feeling.
The eggs are lightly beaten before they go in. Please don’t taste the custard mixture before it cooks, even though I know the urge. Raw egg in everything does not make for a sound policy.
Ingredients
- 1 (14- to 16-ounce) jar creamy peanut butter, the regular shelf-stable kind
- 1 (9-inch) frozen raw pie crust, removed from its pan and broken into rough bite-size pieces
- 1 cup granulated sugar
- 2 cups whole milk
- 3 large eggs, lightly beaten
Instructions
Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray. Do not skip this because you think the peanut butter will keep things from sticking—it won’t, not entirely.
Remove the frozen raw pie crust from its foil pan and work fairly quickly so it stays mostly frozen. Break it into rough bite-size pieces; they do not need to be identical, and honestly they shouldn’t be. Scatter the pieces over the bottom of the slow cooker in a fairly even layer. A little overlap is perfectly fine.
Open the jar of creamy peanut butter and dump the whole thing over the frozen crust pieces. Scrape the jar well with a spatula—peanut butter costs enough these days, and I refuse to leave a good tablespoon clinging to the side like it pays rent. Gently nudge the peanut butter around so it covers most of the crust, but don’t worry about smoothing it perfectly.
In a medium bowl, whisk together the granulated sugar and lightly beaten eggs until they are well combined and slightly thickened. Then slowly whisk in the whole milk until the mixture is smooth. Slowly is the key word here; not because it’s difficult, just because sloshing sweet egg milk across the counter is a nuisance.
Pour the milk mixture gently around and over the peanut butter and crust pieces in the slow cooker. Do not stir it. I know it will look like it needs stirring. It does not. Leaving those little pockets and layers alone is what gives you the tender crust, custard, and peanut butter all in the same scoop.
Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours. Start checking around the 3-hour mark if your slow cooker runs hot, because some of them behave like they have a personal grudge. The edges should look set, while the center is just barely jiggly, like a soft custard. A knife inserted near the center should come out mostly clean, with a few moist crumbs.
Turn off the slow cooker and leave the pie covered for at least 20 to 30 minutes before serving. This resting time helps it finish setting up, and it makes a surprising difference. Scooping it immediately is delicious but can make it look like something from a medieval infirmary. Give it the half hour.
Scoop the warm peanut butter pie into small bowls, making sure each bowl gets some soft custard, a little peanut butter pocket, and a few tender crust pieces. Top with whipped cream or vanilla ice cream if you like.
Variations
If you only have 2% milk, use it. The pie will be a little less rich but still plenty satisfying, especially with whipped cream on top. You can also replace half of the granulated sugar with brown sugar for a deeper, almost caramel-like flavor. That version is especially nice in cooler weather, when a cardigan feels appropriate.
Add a small handful of chopped peanuts to the egg-and-milk mixture before pouring it in for more crunch.
A teaspoon of vanilla extract or a pinch of cinnamon can be whisked into the custard mixture for a little warmth. And if you want chocolate with your peanut butter—and who could blame you—sprinkle 1/2 cup chocolate chips over the peanut butter layer before adding the milk mixture. Don’t go crazy with the chips, though. Using far more than that can make the filling greasy around the edges. More is not always more.
Storage & Reheating
Because this pie contains eggs and milk, get leftovers into the refrigerator within 2 hours of cooking. Spoon it into a covered container and keep it for up to 3 days.
You can eat it cold straight from the fridge, and I will admit I like it that way with coffee. Not as breakfast, exactly. More as a private decision made while standing at the counter before anything else is underway.
To reheat, warm individual portions gently in the microwave. Don’t blast it until it’s lava-hot; just enough to take the chill off. It won’t return to that fresh-from-the-slow-cooker texture exactly, but it will still be creamy and comforting. A fresh dollop of whipped cream covers a multitude of sins, as does a decent cup of coffee.
Final Notes
There is something about peanut butter desserts that brings back a feeling of brown Kitchen cabinets, winter afternoons, sneakers by the back door, and the sound of dinner starting. You remember feelings more than dates.
This pie is not elegant. It’s not meant to be. It is soft, rich, a little messy, and best eaten warm from a bowl while everything is still gathered around the kitchen instead of disappearing into separate rooms with phones. Those moments don’t last as long as you think they will.
So make it when supper needs a sweet ending, or when company is coming, or when you’re tired of acting like every dessert needs a reason. Sometimes a jar of peanut butter, a pie crust, and a slow cooker are reason enough.
Slow Cooker 5-Ingredient Amish Peanut Butter Pie
Ingredients
- 1 14- to 16-ounce jar creamy peanut butter Use regular shelf-stable peanut butter, not natural peanut butter.
- 1 9-inch frozen raw pie crust Remove from its pan and break into rough bite-size pieces; do not thaw.
- 1 cup granulated sugar
- 2 cups whole milk 2% milk may be used, though the pie will be slightly less rich.
- 3 large eggs Lightly beaten.
Instructions
- Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray.
- Remove the frozen raw pie crust from its foil pan, keeping it mostly frozen, and break it into rough bite-size pieces.
- Scatter the crust pieces evenly over the bottom of the slow cooker, then spoon the peanut butter over them and gently nudge it around to cover most of the crust.
- In a medium bowl, whisk together the sugar and lightly beaten eggs until well combined and slightly thickened, then slowly whisk in the milk until smooth.
- Pour the milk mixture gently around and over the peanut butter and crust pieces in the slow cooker, and do not stir.
- Cover and cook on LOW for 3 to 4 hours, until the edges are set, the center is barely jiggly, and a knife inserted near the center comes out mostly clean with a few moist crumbs.
- Turn off the slow cooker and leave the pie covered for 20 to 30 minutes so it can finish setting.
- Scoop the warm peanut butter pie into small bowls, making sure each serving includes custard, peanut butter pockets, and tender crust pieces, and top with whipped cream or vanilla ice cream if desired.