Grandma’s Peanut Butter Pie

Pudding:
In a saucepan, heat 2-1/2 cups milk on medium-high heat. In a small mixing bowl, combine remaining 1/2 cup milk, sugar, cornstarch, flour, egg yolks, and salt to make a paste.

When the milk in the saucepan is partially heated (not boiling), add the paste mixture to the pan. Then add vanilla and butter and bring to a boil. Continue boiling over low to medium heat, stirring constantly, till mixture is thickened. (This step always seems to take longer than what I remember it does. You don’t want to overcook the pudding, but you don’t want to undercook it, or your pie will not set properly.)

Remove from heat and set aside to cool.

To make peanut butter crumbs:
Mix together peanut butter and powdered sugar with a fork, till combined.

Spread half of the crumbs into the bottom of a pre-baked pie shell. Top with vanilla pudding, then Cool Whip, then remaining peanut butter crumbs.

Warning: This pie will disappear before your very eyes!