Nothing new, nothing complicated
Just Creamy and Delicious!
Those two words usually also mean it's gonna be good and I'm gonna love it!
My Mom shared a little trick with me that also adds the word fluffy to this combo yet.
She uses half cornstarch and half clear-jel (the cook type, not the instant stuff).
You will need:
1 baked pie shell 9"
For the Basic Vanilla Pudding:
4 cups 2% milk, divided
4 Tablespoons butter
½ cup white sugar
4 egg yolks
3 Tablespoons (serving spoon size) Cornstarch
3 Tablespoons (serving spoon size) Clear-jel
1 teaspoon clear vanilla
½ teaspoon salt
Melt butter in a saucepan. Add 3 cups milk and sprinkle sugar evenly over milk. Place remaining cup of milk and the rest of the ingredients into a blender and blend until smooth. Pour into milk mixture and stir
constantly over medium heat until it comes to a boil. Remove from heat and allow to cool completely. When ready to fill the pie crust whip the pudding with a hand mixer and add desired amount of Cool Whip to fluff it up.
For the Crumbs:
¾ cup powdered sugar
1/3 cup peanut butter
Mix together with a fork until small crumbs are formed.
Place a little more than half of the crumbs in the bottom of a baked pie shell.
Fill crust with Vanilla Pudding. Sprinkle more crumbs over this and top with cool whip or whipped cream. Sprinkle with remaining crumbs.
Best served the day it is assembled.