Crust: 1 1/3 cups finely crushed vanilla wafers 2 TBS sugar 1/2 tsp vanilla 1/3 cup melted butter (unsalted) Mix all of the ingredients in a bowl until blended; pour into a 9" pie dish sprayed with Crisco® cooking spray. Press into the bottom and sides; bake in a 350 degree oven for 8-12 minutes or until lightly browned. Let cool. Peanut Butter Filling: 3/4 cup powdered sugar 1/3 cup Jif creamy peanut butter 3 TBS softened butter (unsalted) 1/4 cup chopped peanuts (save small amount for garnish) Mix first three ingredients in a small bowl. Spread into the bottom of cooled pie shell and sprinkle with peanuts. Filling: 2/3 cup sugar 3 TBS corn starch 1 TBS Pillsbury All-Purpose Flour 1/2 tsp salt 3 cups milk 3 egg yolks, lightly beaten 3/4 cup Jif Peanut Butter 1 1/2 tsp vanilla extract 6 small (.55 oz) frozen Peanut Butter Cups, chopped In medium saucepan, combine sugar, cornstarch, flour and salt over medium heat. Gradually stir in milk until smooth; bring to a boil. Cook and stir for 2 minutes. Remove from heat. Gradually stir in one cup of hot filling into the beaten egg yolks. Return all to saucepan, stirring constantly. Return to a boil; cook and stir for 2 minutes. Remove from heat. Add vanilla and peanut butter. Let cool, fold in 5 chopped peanut butter cups. Pour into cooled pie shell. Garnish with whipped topping and remaining chopped peanut butter cups and remaining chopped peanuts.