This old-fashioned dessert combines a peanut butter crumble with smooth vanilla custard and fluffy whipped cream. Every bite is silky, nutty, and melt-in-your-mouth delicious.
Ingredients
For the Peanut Butter Crumbles:
- ½ cup creamy peanut butter
- ½ cup powdered sugar
For the Custard Filling:
- ¾ cup granulated sugar
- ⅓ cup all-purpose flour
- ½ tsp salt
- 2 cups whole milk
- 3 large egg yolks, lightly beaten
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For Assembly:
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
-
Make the peanut butter crumbles:
- In a medium bowl, mix peanut butter and powdered sugar with a fork until crumbly.
- Sprinkle half of the crumbs evenly into the baked pie crust. Save the rest for topping.
-
Prepare the custard filling:
- In a saucepan, whisk together sugar, flour, and salt.
- Gradually add milk, whisking constantly.
- Cook over medium heat until mixture thickens and bubbles.
- Slowly whisk a little hot mixture into the egg yolks (to temper), then return yolks to the pan.
- Cook 2 more minutes, stirring constantly.
- Remove from heat, stir in butter and vanilla until smooth.
-
Assemble the pie:
- Pour the hot custard filling over the peanut butter crumbles in the crust.
- Cover with plastic wrap (directly touching the surface) and refrigerate until set, about 4 hours.
-
Whip the cream topping:
- In a mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Spread evenly over the chilled custard layer.
-
Finish & serve:
- Sprinkle the remaining peanut butter crumbles on top.
- Chill for at least 30 minutes before slicing.
