In a medium-sized bowl whisk together 1 cup cold milk, cornstarch, kosher salt, vanilla bean paste, and egg yolks, set aside.

In a medium-sized pot add the remaining 3 cups of cold milk, butter, and sugar.

Whisk constantly until the mixture is scalding.

Whisk in milk/cornstarch mixture and cook over medium heat until thickened. You do not want the mixture to boil but you want to make sure it's thickening up nicely.

Remove the pudding from the heat and stir every 10 minutes. The mixture should start to thicken a little more off the heat.

While the pudding is cooling make your peanut butter nuggets.

In the bowl of an electric mixer add powdered sugar and peanut butter.

Mix on medium speed until small peanut butter nuggets start to come together. If the mixture is too sandy simply add a few drops of water to the mixture and larger nuggets will form.

After the pudding is somewhat cool you can start to assemble the pie.

Add half the peanut butter nuggets to the bottom of the pie shell.

Top with pudding.

Add half the remaining peanut butter nuggets to the top of the pudding.

Top with whipped cream and remaining peanut butter nuggets.

Let the pie cool in the refrigerator for at least 2 hours to set up before cutting.