In a small mixing bowl, combine creamy peanut butter and powdered sugar. Use a fork to mix until crumbly. Set aside half for the topping and half for layering.

In a large bowl, beat the softened cream cheese until smooth. Add milk and vanilla extract and beat until fully combined and creamy.

In a separate bowl, whip the heavy cream using a mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Mix until completely blended and fluffy.

Sprinkle half of the peanut butter crumb mixture into the bottom of your cooled, pre-baked pie crust. Pour the cream filling over the crumbs and spread evenly. Top with the remaining peanut butter crumbs, gently pressing them into the surface.

Refrigerate the pie for at least 4 hours, or until firm and set. Overnight chilling works best for perfect slices.

Before serving, add whipped cream and a handful of chopped peanuts for extra texture and visual appeal.