Peanut Butter Crunch Pie

Peanut Butter Crunch Pie 1 (9-inch) frozen deep-dish pie crust 1 cup powdered sugar 1/2 cup chunky peanut butter 2 cups whole milk 1/2 cup granulated sugar 3 1/2 tablespoons cornstarch 1/4 teaspoon salt 4 egg yolks 1/4 cup butter, cut into pieces 1 teaspoon vanilla extract Preheat oven to 400 degrees. Bake pie shell according to package directions. Cool completely. In a bowl, mix powdered sugar and peanut butter together until crumbly. Set aside. In a heavy saucepan, whisk together milk, granulated sugar, cornstarch, salt, and egg yolks. Heat over medium heat, stirring constantly. Bring to a simmer for a few minutes, until thickened. Remove from heat and stir in vanilla extract and butter. Stir until all of the butter is melted. Sprinkle 1/2 of the peanut butter crumb mixture into the pie crust. Pour filling into pie crust. Sprinkle remaining crumb mixture on top. Cover and chill at least 4 hours before serving.