Chocolate Peanut Butter Crumb Pie

Chocolate Peanut Butter Crumb Pie 1 (9-inch) pie crust, baked and cooled (I used frozen) 1 (3.9-ounce) box instant chocolate pudding mix 1 1/2 cups cold milk 1 1/2 cups confectioners sugar 3/4 cup creamy peanut butter 1 1/2 to 2 cups Cool Whip (about half of 8-ounce tub) Prick bottom and sides of pie crust then bake as directed on package. Cool completely on a wire rack. Meanwhile, whisk together the dry pudding mix and milk until smooth and beginning to thicken, about 2 minutes. Refrigerate until needed. In a food processor and using the steel blade, pulse the confectioner's sugar and peanut butter until thoroughly combined. (It will look like wet sand.) Transfer to a mixing bowl, breaking up any large crumbles. Refrigerate or freeze until ready to assemble the pie. When pie crust is completely cool, crumble about half the peanut butter mixture into the pie crust. Carefully, spoon the pudding over the crumbles, gently smoothing out top. Crumble about half the remaining peanut butter crumbles on top of the pudding. Dollop Cool Whip over the second layer of crumbles then gently smooth it out. Garnish top of pie with the remaining crumbles. Refrigerate for several hours before serving.