Mix sugars, flour, eggs, salt ad 3/4 c milk. Pour into scalded 3 1/4 c milk. Stir until thick, remove from heat, add vanilla, butter and peanut butter. Cool completely.
Blend flour, sugar and salt. Cut in Crisco to pea sized pieces. Mix together, water and vinegar. Add to flour. Mix until moistened and a soft dough forms. Refrigerate for at least 1 hour before rolling. Bake 10-15 min and cool.
Mix powdered sugar and peanut butter till crumbly.
Line baked pie crust with 1/2 the crumbs, add cooled pudding, top with cool whip and sprinkle the rest of the crumbs on top.