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1
Heat the oven to 425.
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2
Roll the dough out to a round 1/4 inch thick and line a 9-inch pie pan with it, trimming the edges.
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3
Prick all over with the tines of a fork, line with parchment paper, and fill with pie weights or dried beans.
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4
Bake for 20 minutes, then remove the paper and weights and continue to cook until golden brown, about 12 minutes more.
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5
Let cool completely.
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6
In a bowl, stir together the confectioners sugar and 1/2 cup of the peanut butter with a fork until it forms crumbles (youll see what I mean when it gets there); reserve 1/2 cup of the crumbles and refrigerate until ready to use.
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7
Spread the remaining crumbles in the bottom of the cooled crust.
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8
In a medium-size saucepan, whisk together the brown sugar, cornstarch, and salt, then add the egg yolks, stirring until smooth.
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9
Whisk in the milk until smooth, then bring to a simmer over medium heat.
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10
Cook the custard, whisking constantly, until it thickens to the consistency of loose pudding, then continue to cook for another minute.
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11
Remove from the heat and whisk in the remaining 1/2 cup peanut butter until smooth.
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12
Add the butter and 1 tablespoon of the vanilla and whisk until smooth and emulsified.
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13
Pour the custard over the crumbles in the pie shell and smooth the top with a rubber spatula.
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14
Refrigerate until well chilled and set, at least 4 hours or up to overnight.
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15
When ready to serve, whisk together the remaining 1 teaspoon vanilla, the cream, and granulated sugar until stiff peaks form, then spread evenly over the pie, creating peaks and valleys in the cream with your spatula.
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16
Sprinkle the reserved crumbles on top of the whipped cream, letting them fall into the valleys.
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17
Serve chilled.
