1 (8 inch) graham cracker pie crust
2 c. milk
1/2 c. peanut butter
1 pkg. butterscotch pudding and pie filling
1/2 tsp. vanilla

Blend milk into peanut butter, stir until mixture is smooth. Add pie filling mix and stir to blend. Cook and stir until mix is thick and smooth. Boil 1 minute after mixture starts to boil. Then cool for 5 minutes.

Stir occasionally to keep top moist. Add vanilla and pour into pie crust. When cool, spread with whipped cream and sprinkle with crushed, salted peanuts.