Yoder’s Peanut Butter Pie


1 c cold milk
½ c cornstarch
1 tsp salt
1 tsp vanilla
3 egg yolks
3 c milk
3 TBSP butter
⅔ c sugar

1 c powdered sugar
½ c crunchy peanut butter
baked 9-10 inch deep pie shell
2 c whipped topping (sweetened)


Mix cornstarch, salt, 1 c milk, egg yolk and vanilla with a wire whisk until smooth. Set mixture aside.

Heat 3 c milk, butter and sugar until scalding, stirring constantly.

Add cornstarch mixture to hot mixture while stirring with a whisk.

Cook until mixture has thickened but remove from heat before boiling.

Chill in fridge.

Mix powdered sugar and peanut butter until small crumbs form (mix with water).

Place 1/2 of the crumbs onto pie shell.

Spoon chilled pudding on top of crumbs.

Place remaining crumbs on top of the pudding- remaining a little to sprinkle on whipped topping.

Top with whipped topping and extra crumbs.