Categories: cobblers, pies, tarts
Ingredients
- 1/2 cup smooth or crunchy peanut butter
- 1 cup confectioners' sugar
- 1 baked pastry shell
- 3/4 cup sugar
- 3 Tbsp. cornstarch
- 1/4 tsp. salt
- 2 cups milk
- 3 egg yolks, beaten
- 2 Tbsp. butter
- 1 tsp. vanilla extract
- Cool Whip, thawed
Directions
- Cut together 1/2 cup peanut butter and 1 cup confectioners’ sugar. Sprinkle about 1/3 of this mixture evenly in the bottom evenly in the bottom of the baked crust. Set aside.
- In a medium, heavy saucepan combine sugar, cornstarch and salt. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove pan from heat. Gradually stir 1 cup of the milk mixture into egg yolks. Add egg mixture into egg yolks. Add egg mixture to milk mixture in saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove pan from heat. Stir in butter and vanilla.
- Pour hot pudding on top of peanut butter mixture in crust. Cool to room temperature, then refrigerate until well chilled.
- To serve, top with whipped topping and sprinkle reserved peanut butter mixture over top.