Begin by selecting your crust—a graham cracker or pre-made pie crust works wonderfully. If using a graham cracker crust, pack it tightly into a pie dish. Set it aside for later assembly while you focus on preparing the filling.

In a large mixing bowl, combine smooth peanut butter, instant vanilla pudding mix, and milk. Whisk vigorously for about 2-3 minutes until the mixture becomes smooth and creamy, with no lumps.

Gently fold in whipped cream into the peanut butter mixture one cup at a time. Use a rubber spatula to carefully incorporate the cream without deflating it.

In a small bowl, mix together peanut butter with powdered sugar until crumbly. Ensure there are some larger crumbs for added texture.

Start assembling your pie by layering half of the peanut butter crumble into your prepared crust. Next, spoon the creamy peanut butter filling over the top, spreading it evenly.

Sprinkle the remaining peanut butter crumble on top of the filling, ensuring an even distribution.

Gently spread an additional layer of whipped cream over the top of the pie. Cover the pie with plastic wrap and refrigerate for at least 2 hours.