Peanut Butter Pie

Peanut Butter Pie
Tiffany O'Sheal

1/3 c. smooth peanut butter
3/4 c. confectioners sugar
3 c. milk
1/4 c. cornstarch
1/2 c. granulated sugar (I used Splenda and it turned out fine, just a little less sweet)
1/4 tsp. salt
3 egg yolks
2 Tbsp. butter
1 tsp. vanilla extract
1 (9-inch) baked pie shell (make it yourself or get a freezer crust and then bake)
1 (8oz.) container whipped cream (I used the Fat-Free

In a small bowl, combine peanut butter and confectioner's sugar until crumbly; set aside. In a medium saucepan, combine the milk, cornstarch, granulated sugar, and salt. Stir in egg yolks. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil; boil for 1 minute, then remove from heat. Stir in butter and vanilla. Place plastic wrap on the surface of the cream filling in the pan and set aside to cool. Spread 2/3 c. of the peanut butter crums in the baked and cooled pie shell, covering the bottom and sides of the shell. Pour cream filling over the crumbs. Place plastic wrap on the surface of the cream filing in the crust and chill thoroughly. Spread on whipped cream and sprinkle with the remaining peaunt butter crumbs. Refrigerate until serving.

Note...I made the main part of the pie the night before and then did the whipped cream and peanut butter crumbs right before leaving.