Heat the milk in a heavy-bottom saucepan over medium-high heat. You may need to stir it occasionally to keep it from burning.

3 c. hot milk

Stir together the cornstarch, flour, sugar, and salt. Whisk in the egg yolks, along with about ½ cup of the hot milk to make it creamy.

½ c. sugar,4 Tbs. cornstarch,2 Tbs. all-purpose flour,½ tsp. salt,3 large egg yolks, beaten

When the milk reaches the boiling point, it will begin to rise. So you need to keep your eye on it. As it begins to rise, turn off the burner (if you have an electric stove) and pour in the egg mixture. Whisk until it is creamy and thickened.

Remove from the heat and add butter and vanilla. Whisk until the butter is melted and mixed.

2 Tbs. butter,1 Tbs. vanilla extract

Cool completely. If you don’t want the skin to form on the top, you will need to place a piece of plastic wrap on top of the pudding.

Using a fork, mix powdered sugar and peanut butter until you have small crumbles.

⅓ c. creamy peanut butter,¾ c. powdered sugar

Place cream, sugar, and vanilla into a chilled mixing bowl and beat until it is thick and creamy.

1 – 1 ½ c. heavy whipping cream,1 Tbs. white sugar or powdered sugar,1 tsp. vanilla

Place about ¾ of the peanut butter crumbles into the bottom of the pie crust. Fill the pie shell with the cold pudding. Spread the whipped cream over the pudding, and sprinkle the remaining crumbs on the top.

Store the pie in the refrigerator, and eat it within a couple of days.