Blake's Favorite Peanut Butter Pie

By mamacasma

Ingredients

• 1 9-in. refrigerated ready-to-use piecrust
• 3/4 c. sugar
• 1/3 c. cornstarch
• 1 tsp. salt
• 4 c. whole milk
• 4 lg. egg yolks, lightly beaten
• 3/4 c. peanut butter (preferably crunchy)
• 3 Tbsp. butter, at room temperature
• 1 Tbsp. vanilla extract
• Freshly whipped sweetened heavy cream, for serving
• Chopped peanuts, for garnish

Preparation

Step 1

1. Preheat oven to 450°F. Place piecrust in 9-in. pie plate; bake as label directs for one-crust pie shell.

2. In 4-quart saucepan, stir together sugar, cornstarch, and salt. In large bowl, whisk milk and egg yolks until blended; gradually whisk into sugar mixture. Heat on medium 6 to 7 minutes or until mixture thickens and boils, stirring constantly. Boil 1 minute, stirring. Remove from heat; stir in peanut butter, butter, and vanilla until well blended.

3. Immediately pour peanut butter mixture into baked pie shell; press plastic wrap onto surface of filling. Refrigerate pie at least 4 hours or until well chilled and set.

4. To serve, top with whipped cream and garnish with chopped peanuts.