Here's my take on Nancie's recipe, altered slightly...
Williamsburg Peanut Butter Cream Pie
from Nancie McDermott's Southern Pies
1 1/2 c. crushed chocolate wafer cookies (I could not find plain wafers, so I ended up using whole Oreos, as in the crust for Nutella Icebox Pie)
1/2 c. butter, melted
2 Tblsp. sugar (could probably do without since Oreos are quite sweet)
1/2 c. sugar
1/3 c. cornstarch (I used tapioca flour, as we were out of cornstarch)
2 c. milk
3 egg yolks
1/2 c. creamy peanut butter (I used natural, which added a nice texture, but chose according to your preference)
2 tsp. vanilla extract
1 c. heavy cream
1 Tblsp. powdered sugar
1 tsp. vanilla extract
1 tsp. Bourbon (optional)
3/4 c. coarsely chopped, dry-roasted, salted peanuts
Preheat oven to 350 degrees F. Combine the crushed cookies (also crushed with a food processor), butter, and sugar in a food processor and blend until well incorporated. Pat filling into a 9- or 10-inch greased pie plate. Bake crust for 10 minutes, then set aside to cool.
In a small bowl, whisk together sugar and cornstarch (or tapioca flour). In a medium saucepan, combine the milk and egg yolks, and stir well. Add the sugar and cornstarch mixture to the egg yolks and milk and stir to mix them well. Cook over medium heat, stirring constantly until the filling is thick and smooth (will coat the back of a spoon), 10-12 minutes. Transfer to a medium bowl, set aside and let cool.
When the custard has cooled to room temperature, beat with an electric mixer or whisk until creamy and thickened. Add the peanut butter and vanilla, beating until well incorporated. Scrape the filling into the baked pie crust and smooth the surface. Cover and refrigerate until cold and firm, at least one hour.
Combine the cream and sugar in a medium bowl and whip with an electric mixer (or whisk, if you are fast and strong!). When it has thickened enough to hold stiff peaks, beat in the vanilla and bourbon (if using), and cover or partially cover the peanut butter filling with the whipped cream. Sprinkle the chopped peanuts over top and serve cold.
This is a delectably rich icebox pie that capitalizes on the perfect synergy of peanut butter and chocolate. I brought mine to a show (hence the bad lighting for the photos--apologies!) and we enjoyed it late-night in January at the bar with beers and honky-tonk. It would also work just as well, though, at a summertime afternoon tea, or as a special treat at two nerdy kids; backyard living history demonstration...