Instructions:

In a heavy-bottomed saucepan, heat the milk over medium heat until it reaches a boiling point. Stir frequently to prevent the milk from burning.

In a separate bowl, whisk together the egg yolks, sugar, cornstarch, flour, and salt until smooth. Slowly pour this mixture into the hot milk, whisking continuously to combine.

Continue to cook the mixture over medium heat, stirring constantly, until it thickens and starts to boil. Once thickened, remove it from heat and stir in the butter and vanilla extract until fully incorporated.

Cover the pudding with plastic wrap, placing it directly on the surface to prevent skin formation, and allow it to cool completely at room temperature.

While the pudding cools, prepare the peanut butter crumbles by mixing the creamy peanut butter with powdered sugar until crumbly.

Once the pudding is cooled, layer half of the peanut butter crumbles into the prebaked pie crust. Pour the pudding over the crumbles, spreading it evenly.

In a separate bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the pudding layer.

Top the pie with the remaining peanut butter crumbles, then cover it with plastic wrap and refrigerate for at least 2 hours before serving.

Extra Tips:

For an even more decadent experience, consider using high-quality ingredients such as organic milk and fresh eggs.

If you're short on time, instant pudding mix can be used as a shortcut, and Cool Whip can replace homemade whipped cream.

Remember to let the pie chill thoroughly for the best texture and flavor, and enjoy it within a couple of days for maximum freshness.