Step 1

Combine corn starch, salt, 1 cup of cold milk, egg yolks, and vanilla in a medium bowl. Stir until smooth, then set the mixture aside.

Step 2

Heat remaining 3 cups of milk, butter, and sugar in a medium sauce pan until scalding, stirring constantly.

Step 3

With a whisk, add the corn starch mixture to the hot milk. Cook, stirring constantly until the mixture is thickened, but do not allow it to boil.

Step 4

Remove from the heat and cool slightly, about 10 minutes.

Step 5

Place a piece of saran wrap over the top to prevent a skin from forming while you prepare the crumb mixture.

Step 6

Using a mixer, combine the powdered sugar and peanut butter until small crumbs form.

Step 7

In the cool, baked pie shell, place half of the crumb mixture.

Step 8

Spoon the warm pudding on top of crumbs.

Step 9

Spread the remaining crumbs over the pudding, reserving a few to sprinkle on top for garnish.

Step 10

Top the pie off with sweetened whipped cream and the reserved peanut butter crumb sprinkles. Chill for at least an hour prior to serving.

Step 11

To ensure the crust stays light and flaky, do not cut it until you're ready to serve the pie.