CRUNCHY PEANUT BUTTER PIE

1 cup heavy whipping cream, 1/4 cup evaporated milk, 1/4 cup water, 1/2 cup white sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 2 egg yolks, 3 1/4 tablespoons crunchy peanut butter, 1 1/4 tablespoons unsalted butter, 1 teaspoon vanilla extract. Get out a double boiler, add the cream, milk, and water. Mix well, add the sugar, cornstarch, and salt, mix well.  Cook over boiling water for 15-17minutes   until thickened. Get out a bowl, add the egg yolks, beat, add a small amount of the milk mixture and temper with the egg yolks.  Add the egg mixture to the double boiler, mix well.  Cook for another 2-3minutes, remove from the heat. Add the butter and peanut butter, stir until smooth and the butter has melted.  Add the vanilla, mix well and taste. Pour this mixture into the pie crust.  Bake for 45-50 minutes or until the top puffs up and the center is almost set. Cover the pie loosely with foil for the last 30 minutes to prevent over browning. Remove foil and cool.

CRUST

25 chocolate sandwich cookies, 1 tablespoon molasses, 1/4 cup butter. 

Preheat oven to 350 degrees. Get out the food processor add the cookies, pulse until they are crumbs, add the molasses and melted butter, combine.  Pour into a pie pan and press with your fingers.  Put in the oven and bake for 6-8nminutes or until set.  Remove from the oven and set it aside to cool