• Prepare the pastry crust by rolling it out and placing it in a 9-inch pie dish. Crimp the edges and prick the bottom with a fork. Put parchment paper inside the crust, fill it with pie weights, and bake it in a 350-degree oven for 25 minutes. If you decide to use a store-bought graham cracker or cookie crust, well, then, of course, you can skip this step altogether and move on to the pudding!

Pudding

• Combine sugar, flour, and salt in a 3-quart saucepan. In a separate bowl, whisk together egg yolks and milk. Add to the dry ingredients and whisk until smooth. Place the pan on the stovetop over medium heat. Do not leave; whisk continually until the pudding comes to a low boil. Depending on your stove, you may need to turn down the heat so you do not burn the pudding. When the pudding is thick enough to cover the back of a spoon, remove it from the stovetop and let it cool.

Peanut Butter Crumbles

• Add powdered sugar and peanut butter to a small bowl and combine with a fork until crumbly. Set aside.

Whipped Topping

• Sprinkle sugar and vanilla over heavy whipping cream in a mixing bowl and whip with a hand mixer until stiff peaks form.
• Pie Assembly: After the crust and pudding have cooled to room temperature, take 3/4 of the peanut butter crumble and sprinkle it over the bottom of the crust. Cover with pudding, top with remaining peanut butter crumbles, and top with whipped topping. Garnish as you like with melted peanut butter. Store in the refrigerator until chilled through.