Custard: In a bowl, use a whisk to mix together: 1 c cold milk 1/2 c cornstarch 1 tsp salt 1 tsp vanilla 3 egg yolks Set aside.
In a large pot, over medium heat: 3 c milk 3 Tbsp butter 2/3 c sugar Stirring constantly, heat to scalding (almost simmering). SLOWLY add cornstarch mixture, stirring constantly. Continue to stir & cook until it's a thick pudding like consistency. Transfer pudding to a bowl & refrigerate until cold.
Crumb Mixture: In a mixer, combine until crumbly: 1/2 c powdered sugar 1/4 c peanut butter
Assembly: Sprinkle about half the crumbs over bottom of crust. Add custard. Unless you want to pile this high, you'll have extra. Put extra custard in small serving dishes. Sprinkle remaining crumbs over pie & serving dishes.
Top with sweetened whipped cream.
"I give myself very good advice, but I very seldom follow it."