Pie crust:

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3oz cups butter flavored crisco

1 cups flour

½ tsp salt

¼ cup cold water

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Pre-Filling:

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⅓ cup peanut butter

¾ cup powdered sugar

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Filling:

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2 cups milk

2 eggs

½ cup sugar

1 tbsp flour

2 tbsp cornstarch

¼ tsp salt

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Other ingredients:

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1 container of extra creamy cool whip (thawed)

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1. Mix the pie crust ingredients only until just combined ( DO NOT OVERMIX)

2. Roll out to a 10in circle

3. Transfer the crust into a 9in pie pan and form it to the pan, trimming any excess.

4. Preheat your oven to 400º and once it is nice and hot, put JUST your pie crust in the oven (in the pan of course…).

5. Bake for 12-17mins, or until the crust starts to lightly brown around the edges.

6. While the crust bakes mix the pre-filling ingredients until thoroughly combined.

7. Set the pre-filling aside for now.

8. Once the crust is done in the oven, pull it out and let it cool.

9. Once cooled, spread your pre-filling along the bottom and sides of the cooked crust. Save about ¼ cup of the pre-filling in a sealed container for later.

10. Combine and cook the filling ingredients over medium heat until it begins to boil.

11. Remove from heat and add 1 tbsp of butter and 1 tsp vanilla. Let them cool for 5 mins.

12. Pour the filling into the pre-filling coated crust.

13. Place the pie in the fridge and let cool for 2-3 hours.

14. Once cooled, spread the contents of the cool whip container over the pie.

15. Finally, spread the ¼ cup of pre-filling you saved from earlier over the layer of cool whip to finish your creation.

16. Serve and enjoy!