Dump jar of creamy peanut butter over frozen raw pie crust pieces, along with 3 other ingredients, into slow cooker for a treat that’s my default when

Ingredients
1 (14- to 16-ounce) jar creamy peanut butter
1 (9-inch) frozen raw pie crust, crust removed from pan and broken into bite-size pieces
1 cup granulated sugar
2 cups whole milk
3 large eggs, lightly beaten
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray to help keep the pie from sticking.
Remove the frozen raw pie crust from its foil pan. Working quickly so it stays mostly frozen, break the crust into rough bite-size pieces. Scatter the frozen crust pieces evenly over the bottom of the slow cooker in a single, fairly even layer. It’s fine if some pieces overlap.
Broken frozen pie crust pieces layered in a slow cooker
Broken frozen pie crust pieces layered in a slow cooker
Hold the jar of creamy peanut butter over the slow cooker and dump the entire jar right over the frozen crust pieces, letting it spread and mound over the top. Use a spatula to scrape out the jar and gently nudge the peanut butter so it roughly covers most of the crust pieces; it does not need to be perfectly smooth.
In a medium bowl, whisk together the sugar and eggs until well combined and slightly thickened. Slowly whisk in the milk until the mixture is smooth and even.
Custard mixture being whisked in a mixing bowl
Custard mixture being whisked in a mixing bowl
Pour this milk mixture gently around and over the peanut butter and crust pieces in the slow cooker. Do not stir; you want pockets of peanut butter and crust to remain distinct so the pie bakes into a layered, spoonable dessert.
Cover the slow cooker with its lid. Cook on LOW for 3 to 4 hours, or until the edges are set, the center is just barely jiggly like a soft custard, and a knife inserted near the center comes out mostly clean with a few moist crumbs.
Peanut butter pie nearly finished cooking in the slow cooker
Peanut butter pie nearly finished cooking in the slow cooker
Turn off the slow cooker and let the pie rest, covered, for at least 20 to 30 minutes. This helps it finish setting and makes it easier to spoon out in neat portions.
To serve, scoop the warm Amish peanut butter pie into small bowls, making sure each serving has some of the soft custard, peanut butter pockets, and tender crust pieces. Add whipped cream or ice cream if you like.
Variations & Tips
For a slightly lighter version, you can use 2% milk instead of whole, though the filling will be a bit less rich. Brown sugar may be swapped for half of the granulated sugar to give a deeper, almost caramel flavor that pairs nicely with the peanut butter. If your family enjoys a little texture, stir a small handful of chopped peanuts into the egg and milk mixture before pouring it into the slow cooker. A teaspoon of vanilla extract or a pinch of cinnamon whisked into the custard base adds a gentle warmth.

Ingredients for peanut butter pie variations on a farmhouse counter
Ingredients for peanut butter pie variations on a farmhouse counter
For a chocolate twist, sprinkle 1/2 cup of chocolate chips over the peanut butter layer before adding the milk mixture, but avoid overloading it or the filling can become greasy. Use only frozen, raw pie crust for this method; pre-baked or thawed crust will turn mushy too quickly. Because this pie contains eggs and milk, refrigerate leftovers within 2 hours of cooking and store them in a covered container for up to 3 days. Reheat portions gently in the microwave or enjoy chilled. Always make sure the eggs are fresh and avoid tasting the raw custard mixture before it has cooked. If your slow cooker tends to run hot, begin checking for doneness at the 3-hour mark to prevent curdling or scorching around the edges.

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