Blind bake your pie crust then allow to cool.

Add ½ Cup Peanut Butter to the bowl of your stand mixer (or a mixing bowl with a hand mixer) along with the cup of powdered sugar, mix using the whisk attachment until little pebbles have formed.

Take half of this mixture and add to the bottom of the cooled pie crust, evenly. Set aside the rest as they will be used as topping.

Clean the mixing bowl and add the cream. Whip with the whisk attachment then add the ¼ Cup of powdered sugar to the cream and whip again until stiff peaks have formed.

Remove most of the cream to another bowl, leaving 1 cup. Add the pudding mix, milk and 2 tablespoons of peanut butter and mix on low using the paddle attachment. Just do this until incorporated then pour into the pie dish on top of the peanut butter pebbles. Smooth out using a spatula.

Take the remaining cream that you set aside and layer on top of the pudding layer. You could also use a piping bag if you want it to look pretty.

Sprinkle the remaining peanut butter pebbles on top of the cream.

Put into the refrigerator to firm up before serving.