One bite of Miranda Lambert's luscious chill-and-serve pie with its rich, crunchy peanut filling and you will forget all about peanut butter cups.
refrigerated ready-to-use pie crust
large egg yolks
Freshly whipped sweetened heavy cream
- Preheat oven to 450 degrees F. Place pie crust in 9-inch pie plate; bake as label directs for one-crust pie shell.
- 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.
- 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.
- To serve, top with whipped cream and garnish with chopped peanuts.