1 cup heavy whipping cream, 1/4 cup evaporated milk, 1/4 cup water, 1/2 cup powdered sugar, 1/4 cup cornstarch, 1/4 tsp. salt, 2 egg yolks, 3 1/4 T. crunchy peanut butter, 1 1/4 T. unsalted butter, 1 tsp.vanilla extract.
Preheat oven to 350 degrees. Get out a double boiler, add the cream, milk, and water. Mix well, add the sugar, cornstarch, and salt. Cook over boiling water for 15-17minutes until the custard thickens. 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. 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 set aside to cool. When the pie cools, pipe whip cream around the edges.
25 chocolate sandwich cookies, 1 T. molasses, 1/4 cup butter. 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 and the palm of your hand until the crust covers the bottom and sides of the pan