First Step: Prepare the Crust If making a homemade crust, preheat your oven to 325°F. Crush 14 whole chocolate graham crackers and combine them with 1 tablespoon of light brown sugar in a food processor or zip-top bag, crushing until finely ground. Add 7 tablespoons of melted unsalted butter and pulse until the mixture is evenly moistened.

Second Step: Form and Bake or Chill the Crust Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake in the preheated oven for 10 to 12 minutes until fragrant and slightly firm. Remove and let cool completely. Alternatively, use a pre-made no-bake crust and chill it in the refrigerator for at least 30 minutes.

Third Step: Mix the Filling Base In a large mixing bowl, beat 8 ounces of room temperature cream cheese, ¾ cup powdered sugar, and 1 cup creamy peanut butter until the mixture is light and fluffy, approximately 3 minutes.

Fourth Step: Whip the Cream In a separate bowl, whip 1 cup heavy whipping cream (or whipped topping) with the remaining 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. If using a store-bought whipped topping, gently fold it in later to maintain fluffiness.

Fifth Step: Combine Filling Components Gently fold the whipped cream into the peanut butter and cream cheese mixture until fully incorporated, creating a smooth, airy filling.

Sixth Step: Assemble and Chill Pour the filling evenly into the cooled crust. Cover and refrigerate for at least 2 hours, or ideally 6 hours, to allow the pie to set firmly. For a firmer texture, freeze for about 3 hours.

Final Step: Garnish and Serve Before serving, melt peanut butter and chocolate separately, then drizzle over the pie’s surface. Sprinkle with mini peanut butter cups, peanut butter chips, or chopped peanuts for added texture and presentation. Slice and serve chilled or frozen according to preference.