Smoothest Ever Peanut Butter Pie

• 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked
• 1/3 cup creamy peanut butter
• 3/4 cup confectioners sugar
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/8 teaspoon salt
• 2 cups whole milk
• 2 egg yolks, slightly beaten
• 2 teaspoons unsalted butter
• 1 teaspoon vanilla extract
• Whipped topping or Sweetened Whipped Cream (page 26), for topping

1. Combine the peanut butter and confectioners sugar and mix with a fork until crumbly.
2. Reserve 2 tablespoons of the mixture and sprinkle the rest in the crust.
3. To make the filling, put the sugar, flour, and salt in a saucepan and stir to combine.
4. Add the milk and egg yolks, then place over medium heat.
5. Cook and stir for about 10 minutes, until bubbly and thickened.
6. Remove from the heat and stir in the butter and vanilla.
7. Pour the filling into the crust, then chill in the refrigerator for 1 hour, until set.
8. Spread the whipped topping over the pie and sprinkle with the reserved peanut butter mixture before serving.
9. Served chilled.

pie pastry, peanut butter, confectioners sugar, sugar, flour, salt, milk, egg yolks, unsalted butter, vanilla, topping

Taken from www.epicurious.com/recipes/food/views/smoothest-ever-peanut-butter-pie-390100 (may not work)