Hi Sarah! I can understand why your husband loves this pie – it’s soo good! I’ll put the recipe and picture into the recipe section of the site shortly, but in the meantime, here it is: Peanut Butter Cream Pie Grandma loved when we requested this pie because it was easy, fast and she didn’t have to turn on the oven.  Preparation time: 15 minutes Chilling time: 2 hours Serves 8  3/4 cup confectioners’ sugar 1/3 cup creamy peanut butter 1 (9-inch) baked piecrust 1 cup milk 1 cup sour cream 1 package (4-serving size) instant French vanilla pudding and pie filling mix 5 peanut butter candy cups, divided 1/3 cup whipping cream 1. Combine the confectioners’ sugar and peanut butter with a fork in medium bowl until blended. Spread mixture evenly in bottom of piecrust. 2. Place milk and sour cream in large bowl. Add pudding and pie filling mix. Beat with wire whisk or electric mixer set at medium speed until thickened, about 1 to 2 minutes. 3. Pour half of pudding mixture over the peanut butter mixture. Coarsely chop 4 peanut butter candy cups; sprinkle evenly over filling. Top pie with the remaining pudding mixture. 4. Beat cream in large bowl with electric mixer set at medium speed until stiff peaks form. Spread whipped cream over top of pie. 5. Cut remaining peanut butter candy cup into 8 pieces; place on top of the pie. Cover pie and refrigerate 2 hours or until ready to serve. Grandma's Secret Tip Grandma would often use her own homemade peanut butter for this recipe. She ground peanuts in a blender. When the peanuts were finely ground, she added a little vegetable oil or peanut oil and blended the mixture to the desired consistency.