Preheat your oven to 375°F (190°C) for a perfect, flaky crust.

Roll out your homemade pie dough and carefully fit it into a 9-inch pie dish.

Prick the bottom with a fork to prevent bubbling, then bake for 20-25 minutes or until golden brown.

Allow the crust to cool completely on a wire rack before filling it with the creamy peanut butter custard.

In a mixing bowl, combine 0.5 cup of creamy peanut butter and 0.5 cup of powdered sugar.

Using a fork or your fingers, mix until the ingredients resemble coarse crumbs.

In a medium saucepan over medium heat, whisk together 3 cups of whole milk, 0.75 cup of granulated sugar, 0.25 cup of cornstarch, and 0.25 teaspoon of salt.

Continue cooking, stirring constantly for 6-8 minutes, until the mixture thickens and coats the back of a spoon.

In a separate bowl, carefully beat 3 large egg yolks.

Slowly add a few spoonfuls of the hot milk mixture into the yolks while whisking continuously to temper them.

Once mixed, return the combined mixture back to the saucepan and cook for an additional 2-3 minutes.

Remove the saucepan from heat and stir in 0.5 cup of creamy peanut butter and 1 teaspoon of pure vanilla extract.

Sprinkle half of the peanut butter crumbles over the cooled pie crust.

Gently pour the warm peanut butter custard into the crust.

Cover with plastic wrap and chill the pie in the refrigerator for at least 4 hours.

In a large mixing bowl, beat 1 cup of heavy whipping cream along with 2 tablespoons of powdered sugar until soft peaks form.

Spread the fluffy whipped cream generously over the chilled custard layer of the pie.

Sprinkle the remaining peanut butter crumbles on top of your whipped cream layer.

Slice your Amish Peanut Butter Cream Pie and serve it cold.