Ingredients
For the Pie Crust:
- 🍞 1 9-inch pie crust (store-bought or homemade, baked and cooled)
For the Peanut Butter Crumbles:
- 🥜 1/2 cup creamy peanut butter
- 🍬 1/2 cup powdered sugar
For the Filling:
- 🥚 2 large eggs (lightly beaten)
- 🥛 2 1/2 cups whole milk
- 🍬 1/2 cup granulated sugar
- 🥄 1/4 cup cornstarch
- 🧂 1/4 tsp salt
- 🥜 1/2 cup creamy peanut butter
- 🥄 1 tsp vanilla extract
For the Topping:
- 🍦 1 cup heavy whipping cream
- 🍬 2 tbsp powdered sugar
- 🥄 1/2 tsp vanilla extract
🔥 Instructions
1️⃣ Prepare the Peanut Butter Crumbles:
- In a medium bowl, combine the peanut butter and powdered sugar.
- Use a fork to mix and create fine, crumbly pieces. Set aside.
2️⃣ Make the Peanut Butter Cream Filling:
- In a saucepan over medium heat, whisk together the milk, sugar, cornstarch, and salt. Cook, whisking constantly, until the mixture begins to thicken (about 5-7 minutes).
- Gradually whisk in the beaten eggs, stirring continuously. Cook for another 2-3 minutes until the filling is thick and smooth.
- Remove from heat and stir in the peanut butter and vanilla extract until fully combined.
- Allow the filling to cool slightly.
3️⃣ Assemble the Pie:
- Sprinkle half of the peanut butter crumbles over the bottom of the baked pie crust.
- Pour the peanut butter cream filling into the crust and smooth the top with a spatula.
4️⃣ Make the Whipped Topping:
- In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer until soft peaks form.
5️⃣ Top the Pie:
- Spread the whipped cream evenly over the peanut butter filling. Sprinkle the remaining peanut butter crumbles on top for a finishing touch.
6️⃣ Chill & Serve:
- Refrigerate the pie for at least 2-3 hours (or overnight) to set completely. Slice and enjoy chilled!
