Step 1

Preheat oven to 450 degrees F. Place pie crust in 9-inch pie plate; bake as label directs for one-crust pie shell.

Step 2

In 4-quart saucepan, stir together sugar, cornstarch, and salt. In large bowl, whisk milk and egg yolks until blended; gradually whisk into sugar mixture. Heat on medium 6 to 7 minutes or until mixture thickens and boils, stirring constantly. Boil 1 minute, stirring. Remove from heat; stir in peanut butter, butter, and vanilla until well blended.

Step 3

Immediately pour peanut butter mixture into baked pie shell; press plastic wrap onto surface of filling. Refrigerate pie at least 4 hours or until well chilled and set.

Step 4

To serve, top with whipped cream and garnish with chopped peanuts.