Combine all the crust ingredients and mix together until it clumps in your hands like wet sand.

Prepare your pie pan by greasing it with cooking spray.

Beat your cream cheese for about five minutes until fluffy.

Add in the confectioner's sugar a little bit at a time, until fully absorbed by the mixture. Mix for a couple of minutes.

Scrape the sides, then add in the peanut butter and extracts and mix until uniform in color and thicker.

Drizzle in the milk slowly until fully combined and mix.

Scrape the sides again and add whipped cream or whipped topping and mix until uniform in color and it becomes creamy.

Add the pinch of salt and fold it in. Taste and decide if it needs more salt or vanilla.

Pour the filling onto the pie crust and flatten the top with the offset spatula.

Wrap in saran and freeze or refrigerate for at least three hours.