Peanut Butter Pie

For Thanksgiving, the kids each picked out a pie that they would like. Charlotte baked mini strawberry pies and Oliver requested a peanut butter cup pie. Not wanting to use a pudding mix, Charlotte and I worked together to create a pie for her brother that would be the perfect answer to his peanut butter cup obsession.

Peanut Butter Pie
10 servings

1-1/3 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup semisweet chocolate chips
PUDDING:
1/3 cup sugar
4-1/2 teaspoons cornstarch
1/8 teaspoon salt
1 cup milk
1/4 cup heavy whipping cream
1 egg yolk
1 tablespoon cold butter, cubed
1/2 teaspoon vanilla extract
FILLING:
1 cup 100% peanut butter
4 ounces cream cheese, softened
1/2 cup sweetened condensed milk
TOPPING:
3/4 cup heavy whipping cream
1 tablespoon sugar, optional

Combine graham cracker crumbs and butter; press onto bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 6 to 8 minutes or until lightly browned. Sprinkle with chocolate chips. Return to oven; cook for 1 minute or until chips are softened. Gently spread chips over crust. Cool on a wire rack.

For pudding, in a small saucepan, combine sugar, cornstarch and salt. Whisk in milk, cream and egg yolk. Cook and stir over medium heat until mixture begins to boil. Let boil for 1 minute, stirring constantly. Remove from the heat. Stir in butter and vanilla. Cool completely.

In a large bowl, beat peanut butter, cream cheese and condensed milk until smooth. Stir in pudding. Pour into crust.

For topping, beat whipping cream until it begins to thicken. Add sugar, if desired and beat until stiff peaks form. Spread over top. Refrigerate until serving.