Preheat your oven to 375°F (190°C).

If using a homemade pie crust, roll it out and carefully fit it into a 9-inch pie dish. Trim and crimp the edges.

Poke the crust with a fork to prevent bubbles and blind bake it for 12-15 minutes. Ensure it turns golden brown.

Set the crust aside to cool completely.

Combine sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk until smooth.

On medium heat, cook the mixture while stirring constantly until it thickens (about 7-10 minutes).

Reduce the heat to low. Beat the egg yolks in a small bowl and slowly add some of the hot milk mixture into the yolks to temper them. Then, whisk the yolks back into the saucepan.

Cook for another 2-3 minutes, then remove from heat. Stir in peanut butter and vanilla extract until fully blended.

Pour the filling into your cooled pie crust.

Smooth out the peanut butter filling using a spatula.

Cover the pie with plastic wrap, ensuring it touches the filling to prevent a skin from forming.

Chill the pie in the refrigerator for at least 4 hours or until fully set.

Use a hand mixer to beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Spread or pipe the whipped cream onto the set peanut butter filling.

Top with your favorite garnishes, slice, and enjoy!