Step 1

Preheat the oven to 350 degrees.

Step 2

Finely crush the Nutter Butters in a food processor and pour into a small bowl. It's ok if you don't have exactly 2 3/4 cups crumbs, it just needs to be close.

Step 3

Stir in the butter, then press the mixture into the bottom and up the sides of a 9" pie plate.

Step 4

Bake crust for 7-8 minutes, then cool completely.

Step 5

Whisk together the sugar and cornstarch in a heavy medium sized saucepan. Whisk in the eggs and milk till mixture is smooth. Heat over medium high, stirring constantly, until thickened.

Step 6

Remove from heat and stir in vanilla extract and peanut butter. Place the bottom half of the pan in a sink of ice water, stir till cool.

Step 7

Pour peanut butter pudding into the crust. Cover and chill for 2-3 hours, or until set.

Step 8

Beat the cream with a hand mixer till soft peaks form. Beat in the powdered sugar and vanilla extract till smooth. Spread over the filling.

Step 9

Mix together the 1/2 cup powdered sugar and 1/3 cup peanut butter till crumbly. (I used a small food processor, but you can use a fork.) Sprinkle over the top of the cream.

Step 10

Serve immediately or place in the refrigerator.