Gradually stir in the milk, making sure to blend well.
Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Continue to cook and stir for about 1 minute.
Remove from heat and 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 the 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, place the pie in the refrigerator to chill for at least 3 hours or until set.
Before serving, whip the heavy cream with the 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.
Variations & Tips
For a different twist, you can use a graham cracker or chocolate cookie crust instead of a traditional pie crust.
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