Recipe: Amish Peanut Butter Pie

Lovina Hershberger Zook, a former Amish woman, has transformed into a popular social media personality with over six million followers across various platforms. She shares her unique perspective on Amish life through her self-published cookbook, "Lovina's Amish Cookbook," which features more than 230 traditional recipes. One of her recipes, Amish Peanut Butter Pie, was shared on "Sunday Morning" and is suitable for breakfast as well as dessert.

To create this delightful pie, gather the following ingredients for the filling: three cups of milk, two egg yolks, half a cup of sugar, a quarter cup of all-purpose flour, half a teaspoon of salt, a teaspoon of vanilla, and a tablespoon of peanut butter. For the crumb topping, you will need a third cup of peanut butter, one cup of powdered sugar, and a quarter teaspoon of salt. If you prefer a whipped topping, choose your favorite.

Begin by heating two and a half cups of milk to a boil, then create a paste using the remaining half cup of milk, sugar, egg yolks, and flour. Stir this mixture into the boiling milk and simmer on low heat, stirring constantly, until it thickens. Once thickened, remove from heat and add peanut butter, vanilla, and salt. Allow the filling to cool.

For the crumb topping, mix together peanut butter, powdered sugar, and salt until it becomes crumbly. To assemble, spread a third of the crumb topping in the bottom of a nine-inch pie shell, followed by the cooled filling. Next, cover the filling with another third of the crumb topping. Top with your preferred amount of whipped topping and finish by sprinkling the remaining crumb topping over the whipped layer. Serve immediately or refrigerate for up to four hours before serving.