Preparation:
Combine first 3 ingredients; stir well. Stir in butter. Firmly press crumb mixture evenly over bottom and up sides of a 9-inch pie plate. Bake at 350 degrees for 8 minutes or until browned. Set aside to cool.
Combine 2/3 cup sugar, cornstarch, and salt in a heavy saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir about one-fourth of hot mixture into beaten egg yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly with a wire whisk, 2 minutes or until thickened and temperature reaches 160 degrees. Remove from heat. Stir in peanut butter, morsels, and 1 teaspoon vanilla. Stir until morsels melt. Pour into prepared pan. Cover and chill pie several hours or until firm.
Beat whipping cream at high speed of electric mixer until foamy; add powdered sugar and 1/4 teaspoon vanilla, beating until soft peaks form. Pipe or spoon whipped cream over pie. Sprinkle with chopped peanuts. Makes one 9-inch pie. |
