1. Prepare the Pie Crust:

• Lightly flour your surface and rolling pin, then roll the dough to about ⅛ inch thickness. Rotate the dough every few rolls to avoid sticking.
• Fit the dough into your pie plate and crimp the edges as desired. Freeze for 15 minutes.
• Preheat your oven to 400°F (205°C).
• Once chilled, dock the dough (poke holes with a fork) to prevent air bubbles.
• Add crumpled parchment paper to the crust and fill with pie weights or dried beans. Bake for 15 minutes.
• Remove parchment and weights, then return to the oven for an additional 10-15 minutes until golden and dry.

2. Make the Filling:

• In a bowl, whisk together cornstarch and sugar, then add eggs and whisk until smooth.

• Heat the milk and salt in a saucepan over medium-high heat, stirring occasionally.

• Once the milk simmers, temper the eggs by adding a small amount of hot milk to the egg mixture, whisking constantly. Then pour it all back into the saucepan with the rest of the milk.

• Cook while whisking until the mixture thickens and boils for 30 seconds. Strain through a fine mesh sieve into a bowl.

• Let the custard cool to 140°F, then add butter one tablespoon at a time, whisking until fully incorporated. Stir in vanilla. Cover and refrigerate for at least 3 hours.

3. Make Peanut Butter Crumbles:

• Microwave the flour in 30-second intervals until it reaches 160°F to make it safe for eating.

• Sift the flour into a large bowl, then stir in powdered sugar.

• Add peanut butter and mix until the dough forms crumbles.

4. Make the Whipped Cream:

• In a stand mixer (or with a handheld mixer), beat the heavy cream, powdered sugar, and vanilla on high until stiff peaks form.

5. Assemble the Pie:

• Sprinkle three-quarters of the peanut butter crumbles into the baked pie crust.

• Pour the chilled pastry cream over the crumbles and smooth out the top.

• Add a generous layer of whipped cream, then top with the remaining peanut butter crumbles.