Chocolate peanut butter pie

Set out the pie crusts. Layer the peanuts to about 3/8" deep (about 3/4 cup in each large crust). Layer on chocolate chips, about half as much as the peanuts. Set these out of the way until the last step. Keep them in the foil pans, as you'll be cooking the full pies in them.

Put the egg yolks, 1/2 cup sugar and the salt into in a large bowl with steep sides. Whisk until visibly lighter and set aside until step 7.

Turn the oven on to 325.

In a 2 cup liquid measure, add 1 cup of the evaporated milk, the peanut butter (displacement method with the milk to get the one cup), and the vanilla extract. Put it in the microwave, start it for one minute on high, and forget it until later.

Put the cornstarch, flour and remaining sugar into a bowl, and mix with a fork to break up any clumps. Move to a pot on medium heat, and add the cream and remaining evaporated milk. Mix, stir constantly, and continue until the starch thickens. (A Teflon pot and silicon scraper spatula work well.)

Start the microwave for one minute on high, again. It should still have the liquid measure in it from step 4.

Temper the pot contents (cream, etc.) into the eggs, return it all to the pot, and stir off the heat.

Get the measuring cup with the peanut butter, evaporated milk and vanilla from the microwave. Stir it in the measuring cup with a fork, then stir it all into the pot with the eggs and cream mixture.

Pour the pot into the crusts. Bake at 325 for 45 minutes.

Chill, and keep refrigerated.