Peanut Butter Graham Cracker Crust

• Using a food processor or a ziploc bag and rolling pin, crush 14 full sheet graham crackers. You can also use pre-crushed graham cracker crumbs, if preferred.
• In a large mixing bowl combine graham cracker crumbs, brown sugar, melted butter, salt, and peanut butter with a fork until crust mixture forms.
• Pack tightly into a greased pie pan and use a fork and the bottom of a glass or measuring cup to really press it in.
• Freeze pie crust for 15 minutes before filling.

Peanut Butter Pudding Pie Filling

• While your graham cracker crust is freezing, begin preparing your pie filling by combining 1 3.4 ounce box of vanilla pudding, peanut butter, and milk. Use an electric mixer and mix together for 2 minutes until smooth and creamy.
• Next, gently fold in 1 cup of cool whip or homemade whipped cream until combined.
• Pour filling into your graham cracker crust.

Pie Topping

• Top pie filling with homemade whipped cream or cool whip.
• In a small mixing bowl combine peanut butter and powdered sugar, and mix with an electric mixer until small crumbs form.
• Add peanut butter crumbles on top of your pie as desired.
• Cover with plastic wrap and place in the refrigerator for at least 4 hours before slicing and serving.