|1||c cold milk|
|1||c powdered sugar|
|½||c crunchy peanut butter|
|baked 9-10 inch deep pie shell|
|2||c whipped topping (sweetened)|
PUDDING: 1. Mix cornstarch, salt, 1 c milk, egg yolk and vanilla with a wire whisk until smooth. Set mixture aside. 2. Heat 3 c milk, butter and sugar until scalding, stirring constantly. 3. Add cornstarch mixture to hot mixture while stirring with a whisk. 4. Cook until mixture has thickened but remove from heat before boiling. 5. Chill in fridge. CRUMB MIXTURE: 1. Mix powdered sugar and peanut butter until small crumbs form (mix with water). 2. Place 1/2 of the crumbs onto pie shell. 3. Spoon chilled pudding on top of crumbs. 4. Place remaining crumbs on top of the pudding- remaining a little to sprinkle on whipped topping. 5. Top with whipped topping and extra crumbs.