Instructions:
Step 1
In a medium saucepan, combine the flour, granulated sugar, and salt.
Step 2
Gradually add the milk, stirring constantly to blend well.
Step 3
Bring the mixture to a boil over medium heat, stirring continuously until it thickens. Cook for another minute, stirring occasionally.
Step 4
Remove from heat and slowly add a small amount of the hot mixture to the beaten egg yolks, mixing well.
Step 5
Return the egg yolk mixture to the saucepan and cook over low heat, stirring occasionally, for another two minutes.
Step 6
Remove from heat and stir in the peanut butter, unsalted butter, and vanilla extract until smooth.
Step 7
Pour the filling into the pre-baked pie crust and allow it to cool to room temperature.
Step 8
Chill the pie in the refrigerator for at least three hours, or until set.
Step 9
Just before serving, whip the heavy cream with powdered sugar until soft peaks form. Top the chilled pie with the whipped cream.
Step 10
Garnish with chopped peanuts or chocolate shavings, if desired.
Tips and Variations:
For a unique twist, use a graham cracker or chocolate cookie crust instead of a traditional pie crust.
For a layered look, drizzle melted chocolate into the peanut butter mixture before filling the crust.
Enhance the flavor by adding sliced bananas to the crust before pouring in the filling for a delightful peanut butter and banana combination.