Peanut Butter Cream Pie

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade), fully baked and cooled
• 2 cups whole milk
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 3/4 cup creamy peanut butter
• 2 tbsp butter, 1 tsp vanilla extract
• 1 cup heavy cream, whipped with 2 tbsp sugar (for topping)

Instructions

1. 1If not using a pre-baked crust, blind-bake the crust at 400°F (205°C) with pie weights for 15 minutes, remove the weights, and bake 5 more minutes until golden. Cool completely.
2. 2Whisk the milk, sugar, cornstarch, and egg yolks together in a saucepan.
3. 3Cook over medium heat, whisking constantly, until thickened and bubbling, about 8 minutes.
4. 4Remove from heat and whisk in the peanut butter, butter, and vanilla until smooth.
5. 5Pour the warm filling into the cooled crust and press plastic wrap directly onto the surface to prevent a skin from forming.
6. 6Refrigerate at least 4 hours, or until fully chilled and set.
7. 7Top with sweetened whipped cream before serving.

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