Peanut Butter Pie

Crust:
1 1/3 cups finely crushed vanilla wafers
2 TBS sugar
½ tsp vanilla
1/3 cup melted butter (unsalted)

Mix all of the ingredients in a bowl until blended; pour into a 9” pie dish sprayed with Crisco cooking spray. Press into the bottom and sides; bake in a 350 degree oven for 8-12 minutes or until lightly browned. Let cool.

Peanut Butter Filling:
¾ cup powdered sugar
1/3 cup Jif creamy peanut butter
3 TBS softened butter (unsalted)
¼ cup chopped peanuts (save small amount for garnish)

Mix first three ingredients in a small bowl. Spread into the bottom of cooled pie shell and sprinkle with peanuts.

Filling:
• 2/3 cup sugar
• 3 TBS corn starch
• 1 TBS Pillsbury All-Purpose Flour
• ½ tsp salt
• 3 cups milk
• 3 egg yolks, lightly beaten
• ¾ cup Jif Peanut Butter
• 1 ½ tsp vanilla extract
• 6 small (.55 oz) frozen Peanut Butter Cups, chopped

In medium saucepan, combine sugar, cornstarch, flour and salt over medium heat. Gradually stir in milk until smooth; bring to a boil.

Cook and stir for 2 minutes. Remove from heat. Gradually stir in one cup of hot filling into the beaten egg yolks. Return all to saucepan, stirring constantly. Return to a boil; cook and stir for 2 minutes.

Remove from heat. Add vanilla and peanut butter. Let cool, fold in 5 chopped peanut butter cups. Pour into cooled pie shell. Garnish with whipped topping and remaining chopped peanut butter cups and remaining chopped peanuts.

Kailee Openshaw