My Amish friend showed me this treat and I couldn’t stop eating it!
Instructions:
In a medium saucepan, combine granulated sugar, flour, and salt.
Gradually stir in the milk, ensuring it blends well with the dry ingredients.
Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Continue cooking and stirring for about 1 minute.
Remove from heat. Gradually stir a small amount of the hot mixture into the beaten egg yolks, then return all to the saucepan.
Bring to a gentle boil and cook for 2 more minutes, stirring constantly.
Remove from heat and immediately stir in peanut butter, unsalted butter, and vanilla extract until smooth.
Pour the filling into the pre-baked pie crust and allow it to cool to room temperature.
Once cooled, refrigerate the pie for at least 3 hours or until set.
Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie.
Garnish with chopped peanuts or chocolate shavings if desired.
