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

1. 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.
2. 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.
3. Pour hot pudding on top of peanut butter mixture in crust. Cool to room temperature, then refrigerate until well chilled.
4. To serve, top with whipped topping and sprinkle reserved peanut butter mixture over top.

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