Prepare the Peanut Butter Crumble by combining peanut butter and powdered sugar until it resembles a coarse crumble.

Make the Cream Cheese Filling by beating softened cream cheese with granulated sugar until smooth, then gradually add heavy cream and vanilla extract.

Layer half of the peanut butter crumble into the bottom of the crust.

Whisk together cold milk and pudding mix for about 2-3 minutes until thickened.

Combine the pudding mixture with the whipped cream cheese filling until fully incorporated.

Pour the creamy filling over the peanut butter layer in the crust.

Sprinkle the remaining peanut butter crumble on top of the cream filling.

Cover and chill the pie in the refrigerator for at least 4 hours, preferably overnight.

Serve the pie at room temperature for easier slicing.