While baking in oven, cream together peanut butter and 1 cup confections sugar. You can either use a fork or hand mixer until the mixture becomes crumbly and resemble pea sizes. Reserve 2 TBS for topping.
In another bowl, add vanilla pudding mix with 2 cups of milk. Mix for 2-3 minutes until mixture becomes creamy and thick.
In a third bowl, mix heavy whipping cream and confectioners sugar with mixer until the cream resembles stiff peaks. You can also use a bowl of frozen whipped topping like Cool Whip, thawed.
When pie crust is cool, add in 1/2 peanut butter crumble mixer on top of crust followed by all of the pudding mix and then on top of pudding add remaining peanut butter crumbles, reserving 2 TBS for garnishing.
Top with whipped topping and sprinkle reserved peanut butter topping.
Chill before serving and then chill uneaten pie in refrigerator until gone.