Grandma Ruth whipped up this 4 ingredient masterpiece every Sunday after church.

Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch ceramic pie plate, gently pressing it into the bottom and up the sides. Crimp or flute the edges as you like, then prick the bottom of the crust all over with a fork to help prevent puffing.

Blind-bake the crust: Line the crust with a piece of parchment paper or foil, then fill with pie weights, dried beans, or uncooked rice. Bake for 12–15 minutes, until the edges are just starting to turn golden.

Carefully remove the weights and parchment, then return the crust to the oven for another 8–10 minutes, or until the bottom is dry and lightly golden. Let the crust cool completely on a rack before filling.

While the crust cools, make the peanut butter mixture. In a medium bowl, combine the peanut butter and powdered sugar. Use a fork or a sturdy spatula to mash and stir until the mixture is evenly combined and crumbly, with no visible streaks of dry sugar.

Sprinkle about half of the peanut butter–powdered sugar mixture evenly over the bottom of the cooled pie crust. Use your fingers to gently break up any large clumps so you have an even, pebbly layer. This will give the pie that classic Amish peanut butter “crumb” texture in each bite.

In the same bowl (no need to wash it), add the remaining peanut butter mixture and pour in the milk. Whisk slowly at first to avoid splashing, then more vigorously, until the peanut butter mixture is fully dissolved into the milk and you have a smooth, creamy filling with no lumps.

Take your time here; the smoother this mixture, the silkier your finished pie will be.

Carefully pour the peanut butter–milk filling over the crumb layer in the crust. If any crumbs float up, that’s fine—they’ll settle as the pie chills. Gently tap the pie plate on the counter a few times to release any air bubbles and to level the surface.

Transfer the pie to the refrigerator and chill, uncovered, for at least 4 hours, or until the filling is fully set and slices cleanly. For the most “Grandma Ruth Sunday” texture, chill it overnight; the filling will firm up and the flavors will meld.

Just before serving, you can lightly dust the top with a little extra powdered sugar for a soft, old-fashioned finish if you like. Slice with a sharp knife, wiping the blade between cuts for neat slices.

Serve cold, straight from the ceramic pie plate on the kitchen counter, just the way it would be after church in a busy farmhouse kitchen.

Variations & Tips