Step-by-Step Directions

• Combine peanut butter and powdered sugar in a mixing bowl using a fork or pastry cutter until crumbly.
• Beat softened cream cheese with granulated sugar until smooth, then add heavy cream and vanilla extract, beating until light and fluffy.
• Spread half of the peanut butter crumbles into the bottom of the graham crust and gently press down to form a crumb layer.
• Whisk together cold milk and the vanilla pudding mix for 2-3 minutes until thickened.
• Fold the pudding mixture into the whipped cream cheese mixture until fully combined and creamy.
• Pour the cream filling over the peanut butter crumble layer in the crust and smooth the top with a spatula.
• Sprinkle the remaining peanut butter crumbles evenly over the pie and refrigerate for at least 4 hours, or overnight for best texture.