Peanut Butter Custard Pie

I had been craving this pie for awhile, it is a similar recipe to what my mom makes. I couldn't get a hold of the family recipe, so I googled and found this similar one!  It is pretty basic, over the crust you crumble a peanut butter/powdered sugar mixture, pour in the cooked custard and top with some more of the crumbles! A meringue on top is an option too.

You will need:

• 1 (9 inch) pie shell, baked (I USED AN OREO CRUST!)
• 1 cup confectioners' sugar
• 1/2 cup peanut butter
• 2 cups milk
• 2/3 cup white sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 4 tablespoons cornstarch

Meringue (Optional):

• 3 eggs, separated
• 1/2 teaspoon cream of tartar
• 6 tablespoons white sugar

 

This crust was great with the pie! I baked it according to the package details before I added the custard for a little crispier crust.

For the PB crumble you will mix 1 part peanut butter to 2 parts powdered sugar, (1/2 cup and 1 cup). Combine these together until they form a crumbly texture.

You will need to separate 2 eggs. If you are making a meringue on top, save the whites for this.

 

In a double boiler, add the milk and white sugar. Stir these together.

 

Then you will add the salt vanilla and con starch.  Stir this oven medium heat until it thickens. (Mine was taking a lonnnng time, so I moved it to the microwave and heated it there, stirring in intervals.)

 

When it is done, it should be a thick custard. Be sure to stir well to get rid of lumps. The recipe doesn't call for this, but I added a heaping tablespoon of PB to the custard, it tasted better with this.

Place 3/4 of the PB crumbles in the bottom of the pie crust. It will look like more than you need, but trust me! Pour the hot custard over the top and then sprinkle the remaining crumbles on top. Keep Chilled!

This dessert is best if made the night it is to be eaten or the following day. After a day or two in the fridge it does start to separate and look 'watery' but it still tastes good, just not as great looking! ENJOY!