Prepare the Crust: Crush the chocolate graham crackers and light brown sugar until finely ground. Mix with melted butter and press evenly into a 9-inch pie plate. Bake at 350°F for 10-12 minutes until fragrant. Allow to cool completely.

Make the Filling: In a large mixing bowl, beat together cream cheese, powdered sugar, and creamy peanut butter until the mixture is light and fluffy.

Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Add in vanilla extract and the remaining powdered sugar midway while whipping.

Combine: Gently fold the whipped cream into the peanut butter mixture until everything is fully incorporated and the texture is smooth.

Assemble: Pour the fluffy filling into the cooled crust, smoothing the top of the pie. Freeze for 3 hours or refrigerate for at least 6 hours until set.

Garnish: Drizzle with melted peanut butter and chocolate, then sprinkle mini Reese’s cups and peanut butter chips on top for an extra treat.