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1
Heat 2 3/4 cups of the milk in a large saucepan over medium heat until hot but not boiling.
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2
Whisk the granulated sugar, cornstarch and salt in a large bowl.
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3
Whisk in the egg yolks and the remaining 1/4 cup milk.
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4
Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the heated milk.
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5
Cook over medium heat, whisking constantly, until the mixture boils and thickens, 4 to 6 minutes.
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6
Remove from the heat and whisk in the peanut butter until melted.
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7
Transfer to a bowl and cool slightly, about 5 minutes, stirring occasionally to prevent a skin from forming.
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8
Meanwhile, place the pie crusts on a baking sheet or large platter.
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9
Place 2 teaspoons of the fruit jelly on the bottom of each pie crust.
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10
Smooth out slightly with the back of a spoon or a small offset spatula.
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11
Evenly divide the slightly cooled pudding among the pie crusts.
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12
Use the back of a spoon or a small offset spatula to spread the pudding to the edges of the pie crusts.
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13
Press plastic wrap directly onto the surface of each pie and chill until set, at least 4 hours.
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14
Whip the heavy cream and confectioners' sugar in a large mixing bowl with a hand mixer to medium to stiff peaks.
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15
Refrigerate until ready to use.
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16
To assemble, whisk the remaining fruit jelly with 2 teaspoons water until smooth.
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17
Place a dollop of whipped cream on top of each pie, using the back of a spoon to create a small well in the center of the whipped cream.
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18
Spoon a small amount of jelly into the well and garnish with some roasted peanuts.
