Preheat the oven to 350 degrees.

Finely crush the Nutter Butters in a food processor and pour into a small bowl. It's ok if you don't have exactly 2 3/4 cups crumbs, it just needs to be close.

Stir in the butter, then press the mixture into the bottom and up the sides of a 9" pie plate.

Bake crust for 7-8 minutes, then cool completely.

Whisk together the sugar and cornstarch in a heavy medium sized saucepan. Whisk in the eggs and milk till mixture is smooth. Heat over medium high, stirring constantly, until thickened.

Remove from heat and stir in vanilla extract and peanut butter. Place the bottom half of the pan in a sink of ice water, stir till cool.

Pour peanut butter pudding into the crust. Cover and chill for 2-3 hours, or until set.

Beat the cream with a hand mixer till soft peaks form. Beat in the powdered sugar and vanilla extract till smooth. Spread over the filling.

Mix together the 1/2 cup powdered sugar and 1/3 cup peanut butter till crumbly. (I used a small food processor, but you can use a fork.) Sprinkle over the top of the cream.

Serve immediately or place in the refrigerator.