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Ingredients:
For the Crust:
– 1 pre-baked 9-inch pie crust (homemade or store-bought)
For the Peanut Butter Crumbles:
– 1 cup powdered sugar
– ½ cup creamy peanut butter
For the Filling:
– 2½ cups whole milk
– ¾ cup granulated sugar
– ¼ teaspoon salt
– 3 tablespoons cornstarch
– 3 large egg yolks
– 1 teaspoon vanilla extract
– 1 tablespoon unsalted butter
For the Whipped Topping:
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– ½ teaspoon vanilla extract
Directions:
1. Prepare the peanut butter crumbles by combining powdered sugar and peanut butter in a bowl. Use a fork to mix until crumbly. Set aside.
2. In a medium saucepan, heat the milk, sugar, and salt over medium heat, stirring occasionally until the mixture is warm.
3. In a separate bowl, whisk cornstarch and egg yolks together. Slowly add a ladleful of the warm milk mixture to the yolks while whisking to temper them. Gradually return the tempered yolks to the saucepan.
4. Cook the mixture over medium heat, stirring constantly, until thickened and bubbling. Remove from heat and stir in vanilla extract and butter.
5. Sprinkle half the peanut butter crumbles into the baked pie crust. Pour the warm custard filling over the crumbles and smooth the top. Cover with plastic wrap, pressing it against the surface to prevent a skin from forming. Chill for 4-6 hours or until fully set.
6. Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread over the chilled pie.
7. Sprinkle the remaining peanut butter crumbles on top for garnish. Slice and serve this creamy, dreamy pie!
Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes + chilling
Kcal: 320 kcal per slice | Servings: 8 slices
