Preheat oven to 350°F if using a homemade pie crust. Fit pie dough into a 9-inch pan and bake for 10-12 minutes or until lightly golden. Cool completely before adding filling.

In a mixing bowl, combine the creamy peanut butter, instant vanilla pudding mix, and milk. Mix on medium speed for 2-3 minutes until smooth and slightly thickened.

Gently fold in the fresh whipped cream with a spatula, being careful not to overmix.

Set aside ¼ cup of the peanut butter mixture in a small bowl and mix with powdered sugar for the crumble topping.

Layer half of the peanut butter crumble in the bottom of the pie crust, pour in the creamy filling, and top with remaining crumble.

Cover with plastic wrap and chill for at least 2 hours before serving.

Before serving, top the pie with additional whipped cream and remaining crumbles.