This recipe comes from a local truck stop famous for this pie.
3/4 cup plus 3 Tablespoons powdered sugar
1/2 cup peanut butter
1 (9-inch) baked or graham cracker pie shell
1 five-ounce package chocolate pudding mix
3 cups milk
2 tablespoons of cocoa
1/2 cup whipping cream, whipped. Chocolate sprinkles optional.
Combine 3/4 powdered sugar and peanut butter, mixing well. Spread over bottom of pie shell, reserving 2 tablespoons for topping. If mixture is too stiff to spread, add small amount of warm water.
Prepare chocolate pudding according to package direction using the milk. Pour into pie crust over the peanut butter layer. Chill in refrigerator.
Sift cocoa into whipped cream and swirl. Spread over cooled pie. Add remaining 3 tablespoons powdered sugar to reserved peanut butter topping and sprinkle over top of the pie. Garnish with chocolate sprinkles.