Ingredients:
| Ingredients | Amount |
|---|---|
| Pre-baked pie crust (9 inches) | 1 |
| Granulated sugar | 1 cup |
| All-purpose flour | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Whole milk | 2 cups |
| Egg yolks | 3, beaten |
| Creamy peanut butter | 1/2 cup |
| Unsalted butter | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Heavy whipping cream | 1 cup |
| Powdered sugar | 2 tablespoons |
| Chopped peanuts or chocolate shavings | for garnish (optional) |
Instructions:
- In a medium saucepan, combine granulated sugar, flour, and salt.
- Gradually stir in the milk, ensuring it blends well with the dry ingredients.
- Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Continue cooking and stirring for about 1 minute.
- Remove from heat. Gradually stir a small amount of the hot mixture into the beaten egg yolks, then return all to the saucepan.
- Bring to a gentle boil and cook for 2 more minutes, stirring constantly.
- Remove from heat and immediately stir in peanut butter, unsalted butter, and vanilla extract until smooth.
- Pour the filling into the pre-baked pie crust and allow it to cool to room temperature.
- Once cooled, refrigerate the pie for at least 3 hours or until set.
- Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie.
- Garnish with chopped peanuts or chocolate shavings if desired
