Amish Peanut Butter Cream Pie 2 for 8 Servings

Instructions:

1. In a small mixing bowl, combine 1 cup of powdered sugar and 1/2 cup of creamy peanut butter. Use a fork or pastry blender to rub the ingredients together until they resemble coarse, sandy crumbs. Set aside 1/4 cup of these crumbles for the final garnish.
2. Distribute the remaining peanut butter crumbles evenly into the bottom of the pre-baked graham cracker crust, pressing down lightly to form a stable base layer.
3. In a medium heavy-bottomed saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk and egg yolks until smooth.
4. Place the saucepan over medium heat. Whisk constantly as the mixture heats to prevent scorching. Continue cooking until the custard thickens and begins to bubble.
5. Remove the saucepan from the heat immediately and stir in the pure vanilla extract. Pour the hot vanilla custard over the peanut butter crumble layer in the pie crust.
6. In a separate chilled bowl, whip the heavy cream and 2 tablespoons of powdered sugar until stiff peaks form. Spread the whipped cream over the cooled custard layer.
7. Top the pie with the reserved peanut butter crumbles. Refrigerate for at least 2 hours to allow the custard to set completely before slicing.