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PB and Strawberry J

Recipe By: Judy Sunvold
Year Submitted: 2016
Winner First Place

Ingredients

9-9.5 inch Pie Plate, greased
Serves: 8-10

Crust:
1 1/2 cups Panko Bread Crumbs
1/4 cup sugar
6 Tablespoons butter, melted

First Layer:
2/3 cups chunky peanut butter

Filling:
1 can (12oz) evaporated milk
2 large egg yolks
1 cup sugar
2 cups peanut butter flavored chips
1-1 1/2 Tablespoons cornstarch

Strawberry Topping:
1 can Comstock Strawberry Pie Filling and Topping
1/2 to 1 cup chopped strawberries
1/2 teaspoon honey or agave nectar
1 teaspoon lemon juice
1 teaspoon vanilla

Directions

Crust:
350 degree oven. Mix in a medium bowl, bread crumbs, sugar, and butter. When fully incorporated, press into pan and bake 6 to 8 minutes or until golden in color. Cool. (Note: Depending on depth of pie pan you could have a little extra.)

First Layer:
When piecrust is cooled. Spread peanut butter on the bottom of the crust. (Note: You may want to heat the peanut butter to make it easier to work with.) Put in refrigerator to cool.

Filling:
Combine milk and egg yolks, sugar and cornstarch in medium heavy saucepan. Cook over medium heat, stirring continuously until mixture is very hot and thickens, do not boil. Take off heat and add chips and stir until melted. When fully incorporated, pour onto peanut butter layer in prepared pie shell. Place plastic wrap on top of surface tightly, and chill for three hours or until set.

Strawberry Topping:
Top with your favorite whipped topping. Garnish and decorate as desired.