1. Preheat the oven to 350°F. Mix the graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter in a bowl until evenly combined. Press the mixture into a 9-inch pie dish, covering the bottom and sides. Bake for 8 minutes, then cool completely.

2. In a medium bowl, combine the peanut butter and 1 cup powdered sugar with a fork until crumbly. Set aside.

3. In a saucepan, whisk together 3/4 cup granulated sugar, cornstarch, salt, whole milk, and egg yolks until smooth.

4. Cook the filling over medium heat, whisking constantly, until it thickens and begins to bubble. Continue cooking for 1 more minute.

5. Remove the saucepan from the heat and stir in the vanilla extract and 1 tablespoon butter until smooth.

6. Let the pudding cool for about 15 minutes, stirring occasionally.

7. Spoon the pudding into the cooled crust and spread evenly. Sprinkle about one-third of the peanut butter crumbles over the pudding if you want a little texture inside the pie.

8. Beat the heavy whipping cream with 2 tablespoons powdered sugar until soft to medium peaks form. Spread or pipe the whipped cream over the pie.

9. Top with the remaining peanut butter crumbles.

10. Refrigerate the pie for at least 4 hours before slicing and serving.