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To make the pudding: Heat the milk in a heavy-bottom saucepan over medium-high heat, stirring occasionally to prevent burning.
In a separate bowl, stir together cornstarch, flour, sugar, and salt. Whisk in the egg yolks and about ½ cup of the hot milk until creamy.
When the milk reaches boiling point and begins to rise, turn off the burner (if using an electric stove) and whisk in the egg mixture until creamy and thickened.
Remove from heat, add butter and vanilla, and whisk until well combined. Chill the pudding, placing a piece of plastic wrap on top to prevent skin formation.
For the peanut butter crumbs: Mix powdered sugar and peanut butter until crumbly.
To assemble the pie: Place about ¾ of the peanut butter crumbs into the bottom of the pie crust. Fill with the cold pudding. Spread whipped cream over the pudding, and sprinkle the remaining crumbs on top.
Store the pie in the refrigerator and consume within a couple of days.