Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) to prepare for baking the crust.

Step 2: Prepare the Cookie Crust

Crumble 25 vanilla sandwich cookies into fine crumbs using a food processor. Combine the cookie crumbs with 5 tablespoons of melted unsalted butter until well mixed. Press this mixture firmly into a 9-inch pie pan. Bake in the preheated oven for 10 minutes, then remove and let cool.

Step 3: Make the Creamy Filling

In a saucepan, whisk together 2 cups of whole milk, 3/4 cup of granulated sugar, and 1/3 cup of all-purpose flour. Cook over medium heat, stirring continuously until the mixture thickens and starts to bubble. Once it reaches this stage, remove from heat.

Step 4: Temper the Egg Yolks

In a separate bowl, gradually mix a small amount of the hot milk mixture into 3 beaten egg yolks to temper them. Once combined, stir this back into the saucepan with the remaining mixture. Return to heat and cook for an additional 2 minutes while stirring. Remove from heat and add 1 tablespoon of vanilla extract.

Step 5: Incorporate the Peanut Butter

Pour about one-third of the pudding mixture into a bowl containing 1 cup of creamy peanut butter. Stir until the peanut butter is smooth and fully combined. Then, mix this back into the remaining pudding and pour the entire mixture into the cooled cookie crust.

Step 6: Chill the Pie

Place the pie in the refrigerator and chill for at least 3 hours, or until it is completely set.

Step 7: Prepare the Topping

In a mixing bowl, whip 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar until soft peaks form. Once ready, spread or pipe the whipped cream evenly over the chilled pie.

Step 8: Add the Final Touch

Sprinkle 1/2 cup of chopped peanuts over the whipped cream topping for a crunchy finish.