Pie with frozen pudding

Ingredients:

• 0.5 cup granulated sugar
• 3 large egg yolks, beaten
• 2 tablespoons cornstarch
• 1/8 teaspoon coarse salt
• 3 cups whole milk
• 1 cup natural creamy peanut butter
• 1 prepared 9-inch chocolate graham cracker pie crust
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 2 tbsp chopped roasted peanuts, for sprinkling
• 2 tablespoons mini chocolate chips, for sprinkling

Preparation:

1. In a large bowl, combine granulated sugar, egg yolks, cornstarch, salt, and 1/3 cup milk.
2. In a large saucepan, heat the remaining 2 2/3 cups milk over medium heat. It should be hot, but not boiling. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg mixture into the saucepan with the remaining milk. Bring to a boil, whisking constantly, and simmer, whisking constantly, until the cream thickens, 6-8 minutes.
3. Remove from heat and stir in the peanut butter until dissolved. Pour into a bowl and let cool slightly, stirring a few times to prevent a skin from forming. Spread the filling over the crust, spreading it out so it reaches the edges of the pie crust. Cover the frosting with plastic wrap and refrigerate the pie until completely set, at least 4 hours.
4. When ready to serve, beat the cream and powdered sugar in a large bowl with a hand mixer until stiff peaks form.
5. Spread whipped cream over the pie and sprinkle with peanuts and chocolate chips.