My Amish friend introduced me to this snack, and I couldn’t resist eating more of it!

Heat the oven and bake the crust for 15-20 minutes.

Heat your oven to 350°F (175°C) before using it.
If you haven’t baked your pie crust yet, follow the instructions on the package if you bought it from the store, or bake a homemade one until it turns golden brown. Allow it to cool completely on a metal grid before adding the filling.
Prepare the Peanut Butter Custard in 10 to 15 minutes.

In a pot, mix the sugar, flour, and salt using a whisk.
Slowly pour the milk while stirring constantly. Cook over medium heat until the mixture thickens and starts to boil gently.
In another bowl, stir the egg yolks that have been beaten. Gradually pour a little of the warm milk into the egg yolks while stirring continuously. This cools down the eggs. Next, pour the mixture of egg yolks back into the saucepan.
Keep cooking and stirring for an additional 2-3 minutes until the mixture becomes thick like pudding.
Take the pan off the stove and mix in the peanut butter, butter, and vanilla extract until it is smooth and well mixed.
Make the pie (5 minutes).

Put the warm peanut butter cream filling into the pie crust that has cooled down. Even out the surface using a spatula.
Allow the pie to cool down at room temperature for around 30 minutes.
Next, place it in the refrigerator and let it cool for at least 3 hours, or until the filling is firm.
Make whipped cream (5 minutes):

In a big bowl, use an electric mixer on high speed to whip the heavy cream until it forms soft peaks.
Add the powdered sugar and keep mixing until the mixture forms stiff peaks.
Add a decoration and present the dish (5 minutes).

Remove the cold pie from the fridge.
Spread the whipped cream evenly on top of the cold peanut butter custard.
If you want, add chopped peanuts or chocolate shavings on top for some extra texture and taste.
Cut the pie into slices and serve it cold. Have fun!