Ingredients:

  • 1 cup powdered sugar
  • 1/2 cup creamy peanut butter
  • 2 cups whole milk
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 3 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 (9-inch) graham cracker crust
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions:

  1. Combine 1 cup powdered sugar and 1/2 cup peanut butter in a bowl. Note: Rub with your fingers until small, sandy clumps form.
  2. Sprinkle half of the peanut butter crumbles into the bottom of the 9 inch graham cracker crust.
  3. Whisk 2/3 cup granulated sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt in your saucepan.
  4. Slowly pour in 2 cups whole milk and 3 egg yolks, whisking until no yellow streaks remain.
  5. Cook over medium heat, whisking constantly, until the mixture bubbles and thickens into a heavy paste.
  6. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla. Note: The residual heat will melt the butter perfectly.
  7. Carefully pour the hot custard over the crumbles in the crust, smoothing the top.
  8. Press plastic wrap directly onto the surface and refrigerate for at least 4 hours until the filling is firm and cold.
  9. Beat 1 cup heavy cream and 2 tablespoons powdered sugar until stiff peaks form.
  10. Spread the whipped cream over the cooled pie and top with the remaining peanut butter crumbles.