1. Make the Peanut Butter Crumbles
In a small bowl, mix the peanut butter and powdered sugar together with a fork until it forms coarse crumbs.
Set aside about 2/3 of the mixture for layering inside the pie and reserve the rest for the topping.
2. Prepare the Cream Filling
In a medium saucepan, whisk together the sugar, flour (or cornstarch), and salt.
Gradually add the milk, whisking constantly to prevent lumps.
Cook over medium heat until the mixture starts to thicken and bubble (about 5–7 minutes).
Slowly whisk a bit of the hot mixture into the beaten egg yolks to temper them, then return to the saucepan.
Cook another 2–3 minutes, stirring constantly, until very thick.
Remove from heat and stir in the butter and vanilla extract.
Let cool for about 10 minutes, stirring occasionally to avoid a skin forming.
3. Assemble the Pie
Sprinkle about 2/3 of the peanut butter crumbles over the bottom of the pre-baked pie crust.
Pour the warm custard filling over the crumbles.
Chill the pie in the fridge for at least 4 hours, or until fully set.
4. Top and Serve
Just before serving, top with whipped cream and sprinkle the remaining peanut butter crumbles on top.
Slice and enjoy!
Tips
For a shortcut, use instant vanilla pudding, but homemade custard gives the best flavor.
Want a chocolate version? Drizzle chocolate syrup over the top or mix cocoa into the crumbles.
Would you like a printable version or tips for making a homemade pie crust too?
