Prepare the pie crust according to your recipe or fit the store-bought crust into the tart pan.

In a large mixing bowl, combine the creamy peanut butter, pudding mix, and milk. Whisk until smooth for 2–3 minutes.

Gently fold in the fresh whipped cream until just incorporated.

Assemble the pie by sprinkling half of the crumble evenly in the crust, followed by the peanut butter filling.

Cover the pie with plastic wrap and chill in the refrigerator for at least 2 hours.

Just before serving, add the remaining whipped cream on top and sprinkle with the rest of the crumble.