For the Crust;
1 cup almond flour
1 cup all purpose flour or gluten free flour
1/2 cup butter
1/2 tsp salt
1 tablespoon sugar
Cut butter into cubes, place on plate and put in freezer for about 10 minutes.
Combine the flour, salt, sugar and the almond flour together in a food processor.
Pour out into bowl. Add a few tablespoons of water and mix until it just holds together when pressed.
Pour out into gallon size zip-top bag and press together. Flatten with the palm of your hand and place in freezer for 25 minutes.
Remove from freezer and place on floured board. Roll out large enough to cover a pie plate. Fold the crust dough in thirds and place in pie dish.
Unfold dough and fold the edges under, pinching off any extra. Finish the edges and dock (poke holes in it) bottom of the dough.
Cover with a sheet of foil and fill with pie weights or beans. ( I use beans, and I keep them in an old coffee can so I can reuse them for the next pie crust).
Bake for 20 minutes, remove foil and weights, and bake for another 10-15 minutes more. Set aside to cool.
Peanut Butter Filling;
1 cup powder sugar
3/4 cup peanut butter
Mix with fork until combined. Set aside until the crust is finished baking. Let the crust cool for about 15 minutes, then press the peanut butter filling into it and set aside.
1/2 cup Brown sugar
1/4 cup corn starch
5 egg yolks
2 cups milk
1 tablespoon vanilla extract
Heat milk and brown sugar in a small pot until just simmering. In a small stainless steel bowl beat 5 egg yolks.
While you are waiting for the milk and sugar to simmer, set another small pot of water over medium heat, this will become the bottom of your double boiler and where you will finish cooking the custard.
Set the bowl on top of the pot of water and continue stirring until thick and trails of custard stay visible on the top. This will take a while, about 15-20 minutes.
Assemble the pie by placing Peanut butter crumbles in the bottom of crust, press down just slightly to cover the bottom. Pour cooled custard over the top and spread evenly. Place in refrigerator over night to set.
Whipped Cream Topping;
1 cup cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
In the bowl of a stand mixer with balloon whisk or with hand held beaters, (or even by hand with a whisk),
whip the cream, sugar and vanilla until fluffy and the peaks hold their shape. Mound whipped cream over the top of custard.
You can crush peanuts or shave a bit of chocolate on the top to make it look pretty. However, it's not necessary.
For nice clean slices, hold a knife under hot water until heated and wipe dry before slicing into the pie.