Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: to prepare the custard: scald 1 1/2 cups of the milk in double-boiler. combine sugar, salt, cornstarch in mixing bowl. add remaining 1/2 cup milk to that mixture; pour into scalded milk. cook (stirring) until thick. slightly beat egg yolks. add a little of the hot mixture to the egg yolks first then add the yolks to the custard mixture and cook 2 minutes longer. remove from heat and add butter and vanilla. custard should be pretty thick. chill well. to prepare peanut butter crumbs: mix together confectioner's sugar and peanut butter until crumbly. sprinkle half (better if a little under half than over) of the crumb mixture in bottom of baked pie crust. add chilled custard, top with whipped cream and remainder of peanut butter crumbs.

Target recipe: whip cream cheese for 10 minutes with an electric mixer. add powdered sugar and whip 10 minutes more. blend in cool whip, peanut butter and vanilla. beat 5 minutes. pour into pie crusts and freeze at least 2 hours. before serving, garnish with whipped cream and peanuts. for a special touch, top pie with hot caramel or chocolate sauce.