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Peanut Butter and ? Dilemma

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

Ingredients

9-9.5″ 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
1/3 cup grape jelly

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:
1-1 1/2 cups of your favorite Strawberry Jam
1/2 to 1 cup chopped strawberries

Directions

350 degree oven

Crust:
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. Then spread grape jelly on top of peanut butter layer. (Note: You may want to heat the peanut butter and jelly to make it easier to work with.) Put in refrigerator to cool.

Filling:
Combine milk and egg yolks 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.