Peanut pudding and jam pie

Ingredients:

• 3/4 cup peanut butter
• 3 cups of milk
• 1/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/8 tsp fine salt
• 3 beaten egg yolks from category CO eggs
• 12 small pie crusts from graham crackers
• 3/4 cup of your favorite jam
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/4 cup coarsely chopped roasted peanuts

Preparation:

1. In a large saucepan, heat 2 3/4 cups milk over medium heat until hot but not boiling. In a large bowl, combine granulated sugar, cornstarch, and salt. Whisk in the egg yolks and the remaining 1/4 cup milk.
   
   Add half of the hot milk to the egg mixture and whisk until smooth, then gradually whisk the egg mixture into the hot milk. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens, 4-6 minutes. Remove from heat and stir in the peanut butter until melted. Transfer to a bowl and cool slightly, about 5 minutes, stirring occasionally to prevent a skin from forming on the surface.
2. Place the pie crusts on a baking sheet or large plate. Spoon 2 teaspoons of fruit jam into the bottom of each crust. Smooth it out lightly with the back of a spoon or a small offset spatula.
   
   Spread the slightly cooled pudding evenly among the tins. Use the back of a spoon or a small offset spatula to smooth the pudding evenly over the edges of the pie crusts. Place plastic wrap directly on the surface of each pie and refrigerate until the filling has set, at least 4 hours.
3. In a large bowl, beat the heavy cream and powdered sugar with a hand mixer on medium speed until stiff peaks form. Refrigerate until ready to use.
   
   Whisk the remaining jam with 2 teaspoons of water until smooth. Place a dollop of whipped cream on top of each pie and use the back of a spoon to make a small well in the center. Spoon some jam into the well and sprinkle the pie with roasted peanuts.