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.