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1
For the pudding: In a medium-sized saucepan, heat 2-1/2 cups milk over medium heat. In a medium-sized mixing bowl, combine the remaining 1/2 cup milk, sugar, cornstarch, flour, egg yolks, and salt, to make a paste. Also, in a separate mixing bowl, beat egg whites until stiff peaks form.
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2
When milk is slightly warm, add the sugar mixture to the saucepan, stirring constantly. Add vanilla and butter and bring the mixture to a boil. Once it boils, turn heat to medium low, just so pudding continues at a low boil, for about 5 minutes, or until thick. Then, remove from heat and cool for about 2 minutes. Then carefully fold in the egg whites. Let the mixture cool slightly, then put it into another container and refrigerate for a minimum of 2 hours (can be refrigerated overnight).
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3
Crust: Preheat oven to 350F. Combine 3/4 cups of flour and 1/4 cups powdered sugar in small mixing bowl. Cut in the butter until crumbs form. Then press this mixture into a greased pan (can be either a 9x9 square or regular pie pan). Bake for 12-15 minutes, or until crust is just baked. Let cool.
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4
Peanut butter crumbs: Combine 1 cup of powdered sugar and the peanut butter with a fork until crumbs form.
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5
For the assembly: In your pan with your crust (already baked), top with approximately half of the peanut butter crumbs. Then cover with all of the vanilla pudding. Top with Cool Whip, then remaining peanut butter crumbs.
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6
I've never had luck with making perfect pie crusts. When I discovered this method, I was quite pleased! Now I can serve my family their favorite dessert, peanut butter pie, without the stress of pie crust attempts that don't turn out the way they should! My family devours this no matter how often I make it!
