Peanut Butter Crumble Cream Pie - cooking recipe

Ingredients

1 (9 inch) baked pie pastry (completely cooled)
1 cup confectioners' sugar
1/2 cup peanut butter
2 cups half-and-half cream (can use full-fat milk)
2/3 cup sugar
1 pinch salt
1 tablespoon vanilla
4 tablespoons cornstarch
3 egg yolks
whipped cream (sweetened or unsweetened, use as much as desired, or use Cool Whip topping)

Preparation

In a bowl mix together confectioners sugar with peanut butter until crumbly; sprinkle HALF of the mixture over the baked pie crust.
In a microwave-safe bowl combine half and half cream with sugar, salt, vanilla, cornstarch and egg yolks; cook on HIGH until thickened and smooth, removing to stir a couple of times during cooking.
Pour the filling into the crust over the crumble; cool for 30 minutes at room temperature, then place a piece of plastic wrap directly over the custard and refrigerate until completely cold.
Remove the plastic wrap then spread the prepared whipped cream (or Cool Whip) over the top of the custard.
Sprinkle with remaining half of the crumble.
Chill until ready to serve.