Cooks who want a new pie to add to their recipe collections need look no further than this recipe for “Deep-Dish Peanut Butter Pie” from “Butter, Flour, Sugar, Joy” (Sourcebooks) by Danielle Kartes.

1 (3.4-ounce) box instant vanilla pudding

2 cups heavy cream

1 cup milk

1 cup crunchy peanut butter (use smooth, if preferred)

1 teaspoon vanilla extract

1 pinch salt

10 to 12 Biscoff¨ cookies, graham crackers, or crunch peanut butter cookies

4 tablespoons butter, melted

1 1/2 cups heavy whipping cream

3 tablespoons confectioners’ sugar

Whip the pudding mix with the cream and milk in a large mixing bowl, then add the peanut butter, vanilla, and salt. Continue mixing until it’s light and thick, roughly 2 to 3 minutes. Crush the cookies in a bowl or Ziploc bag and mix with the melted butter. Press into the pie dish, then spoon the filling into the dish.

Whip the heavy whipping cream in the work bowl of your stand mixer, with a hand mixer, or by hand in a mixing bowl and confectioners’ sugar. Top the filling with the whipped cream. Refrigerate at least 4 hours, but overnight is best. Serve and enjoy.