• Dust a flat surface and rolling pin lightly with flour. Roll the chilled pie dough into a round approximately 1/8 inch thick, rotating the dough every few rolls to maintain shape and prevent sticking.
• Gently fit the rolled pastry into a 9-inch pie plate, shaping the edges decoratively as desired. Place in the freezer for 15 minutes.
• Set your oven to preheat at 400°F (205°C). Once the crust is chilled, pierce the base and sides using a fork.
• Crumple a piece of parchment paper, then spread it within the pie shell. Fill the shell entirely with pie weights, uncooked rice, or dried beans.
• Bake for 15 minutes, then carefully lift out the parchment and weights. Return the crust to the oven for an additional 10–15 minutes, or until the bottom appears dry and fully baked.

For the Vanilla Pudding Filling

• In a mixing bowl, blend the sugar with cornstarch. Incorporate the eggs and whisk until smooth and uniform. Set aside.
• Warm the milk and salt in a medium saucepan over medium-high heat, stirring occasionally until just below boiling.
• Gradually add about a third of the hot milk to the egg mixture, whisking constantly to temper. Pour the tempered egg mixture back into the pan with the remaining milk and return to heat.
• Whisk briskly and continuously. As bubbles fade and the mixture begins to thicken, continue stirring until it reaches a boil. Allow it to bubble for 30 seconds, then remove from heat.
• Immediately strain the custard through a fine mesh sieve into a prepared bowl. Stir with a whisk or spatula to aid in passing through.
• Let the pastry cream cool to about 140°F. Begin incorporating the butter one piece at a time, ensuring each is fully blended before adding the next. Stir in the vanilla.
• Place plastic wrap directly against the surface of the custard and refrigerate for a minimum of 3 hours.

For the Peanut Butter Crumbles

• Place the flour in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until a temperature of 160°F is reached to ensure safety.
• Sift the flour into a large bowl to eliminate clumps. Mix in the powdered sugar using a fork.
• Add the peanut butter and use a fork to press and mash until the mixture forms soft, clumpy crumbles.

For the Whipped Cream

• In a stand mixer or using a handheld mixer, beat the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks develop.

To Assemble the Pie

• Evenly distribute about three-quarters of the peanut butter crumble over the bottom of the pre-baked pie crust.
• Spread the chilled vanilla pudding over the crumbles, smoothing it out to meet the edges.
• Top the pudding with the prepared whipped cream, then scatter the remaining crumble mixture over the surface.