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Ingredients:
– 1 pre-baked 9-inch pie crust
– 1 cup creamy peanut butter
– 1 cup powdered sugar
– 3 cups whole milk
– 3/4 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 3 large egg yolks
– 2 teaspoons vanilla extract
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar (for whipped cream topping)
– Crushed peanuts or peanut butter chips for garnish
Directions:
1. In a medium bowl, mix peanut butter and powdered sugar until crumbly. Sprinkle half of the mixture into the pie crust.
2. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Heat over medium until the mixture thickens, stirring constantly.
3. In a small bowl, whisk egg yolks. Gradually add a few spoonfuls of the hot milk mixture to the yolks, then return this mixture to the saucepan. Cook for 2-3 minutes more, stirring constantly.
4. Remove from heat and stir in vanilla extract. Pour the custard into the pie crust, over the peanut butter crumbles.
5. Refrigerate the pie for at least 4 hours or until set.
6. Whip heavy cream and powdered sugar until soft peaks form. Spread whipped cream over the set custard layer.
7. Sprinkle the remaining peanut butter crumbles on top, and garnish with crushed peanuts or peanut butter chips.
Prep Time: 25 minutes | Chill Time: 4 hours | Total Time: 4 hours 25 minutes
Kcal: 430 kcal | Servings: 8 slices
