Peanut Butter Cream Pie

I was so impressed with myself for getting those three recipes posted in one day and then never got around to posting the fourth. Sigh. So here it is. It's from a random baking cookbook I got at Costco something like nine years ago. It has awesome recipes in it. I haven't made anything from it that's been bad. Just wait until I make my special brownies sometime. Not that kind of special!! I think I first made this pie for Easter dinner with my friend Gina and her husband Mike. It was awesome. I kind of forget about it, so when I make it it's a huge treat.

Peanut Butter Cream Pie
3/4 cup powdered sugar
1/3 cup creamy peanut butter
1 baked 9-inch pie crust
1 cup milk
1 cup sour cream
1 package (4-serving size) instant French Vanilla pudding mix
5 peanut butter candy cups, divided
2 cups thawed Cool Whip

Combine peanut butter and powdered sugar with fork in medium bowl. Place evenly in bottom of pie crust. Place milk and sour cream in large bowl. Add pudding mix. Beat with wire whisk or electric beater 1 to 2 minutes or until thickened. Pour half of filling over peanut butter mixture. Coarsely chop 4 candy cups; sprinkle over filling. Top with remaining filling. Spread Cool Whip over filling. Cut remaining peanut butter cup into 8 pieces; place on top of pie. Refrigerate until ready to serve.