This is not an overly sweet pie. It is custardy and the crust is a cookie crust. We use to have a resturant near my home that use to have the best peanut butter custard pie. They used a regular pie crust but I like the added peanut butter and that little bit of sweetness in the crust. The custard is nice and thick without using a cheese product. My aunt always calls it a man's pie because it is not overly sweet.
I just like the rich peanut butter custard and the sweetness from the crust.
Mix together the peanut butter cookie mixture with the egg and butter. Then take a pie pan and pat the cookie mixture into form a crust. Bake for about 8 to 10 minutes
Mix the milk and the Bailey French Vanilla together in a bowl. Take the sugar and the butter and mix together in a sauce pan and add 1/2 of the milk mixture. Heat until warm, BUT DO NOT BOIL.
Separate your eggs putting the yolks in one bowl and the egg whites in a metal or glass dish.
In the bowl with the remaining milk mixture, add yolks and then stir in cornstarch. Add to warm milk mixture. Cook over medium heat, stirring constantly, until it gets thick
Remove from heat and stir in the peanut butter until it is a very smooth consistancy. Pour into cookie pie shell.
In a glass or metal bowl place egg whites and cream of tartar. A stand mixer is best to use with the whisk paddle attachment but you can use a hand mixer. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Top the peanut butter pie.