1 (9-inch) baked and cooled pie shell
1 cup powdered sugar
1/2 cup peanut butter
1/4 cup cornstarch
2/3 cup sugar
1/4 teaspoon salt
2 cups milk scalded
3 egg yolks, beaten
1 teaspoon vanilla
2 tablespoons butter or margarine
1 cup whiping cream, whipped to soft peaks, optional
Reserved half of crumb mixture
To make crumbs: Using a pastry blender, combine powdered sugar and peanut butter to form crumbs resembling texture of biscuit mix.
Sprinkle half of crumbs evenly into bottom of baked pie shell.
Reserve remaining crumbs for topping.
To make filling: In saucepan, blend cornstarch, sugar and salt; stir in scalded milk.
Over medium heat, cook and stir until thickened and bubbling; remove from heat.
Stir a small amount of hot mixture into beaten egg yolks, return to pudding.
Cook and stir over low heat for 2 additional minutes; remove from heat.
Stir in butter or margarine and vanilla.
Cover pan and cool completely.
To assemble and top pie: Carefully spread cooled pudding over crumb layer in pie shell.
If desired, spread whipped cream over pudding layer.
Sprinkle with reserved crumb mixture.
Chill thoroughly in refrigerator before serving.