chocolate cookies crumbs
FOR THE FILLING:
peanut butter (crunchy or smooth)
whipped cream, peanuts and chocolate pieces for garnish
1place cookie crumbs and sugar in a bowl.
2pour melted butter over crumbs and mix with a fork until evenly moistened.
3press into 9 inch pie plate, refrigerate until filling is ready.
4place egg yolks in a small bowl, whisk lightly and set aside.
5place sugar, cornstarch, flour and salt in a large saucepan.
6add milk and cook over medium low heat, stirring constantly until the mixture boils.
7please note that this milk mixture scorches very quickly so you will want to keep stirring as it heats or you will notice little brown bits coming up from the bottom of the pan.
8be sure to get into the corners of your pan as you stir.
9continue stirring and boil for 2 minutes. remove from heat.
10add 1 tablespoon of the hot mixture to the egg yolks, stirring as you add it.
11continue adding the hot mixture 1 tablespoon at a time and stirring until egg yolk mixture is warm.
12add egg yolk mixture to the remaining milk mixture, stirring as you add it until the 2 are completely blended.
13replace pot on medium low heat and continue to stir constantly as it cooks for 1 minute more.
14remove from heat and add peanut butter and butter, stirring until well blended.
15pour into prepared crust and refrigerate until chilled.
16when pie filling is cold, top with whipped cream and garnish with peanuts and chocolate.