1½ cups graham cracker crumbs (about 12 crackers)

⅓ cup unsalted butter, melted

3 tablespoons granulated sugar

Pinch of salt

8 oz cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

1 teaspoon vanilla extract

1½ cups heavy whipping cream, whipped to stiff peaks

½ cup chocolate chips (optional)

2 tablespoons heavy cream (optional, for topping)

Crushed peanuts, optional

Whipped cream, optional

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In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until evenly combined.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Refrigerate to chill.
In a separate bowl, beat the cream cheese and peanut butter until smooth and creamy.
Add powdered sugar and vanilla extract and mix until fully incorporated.
Gently fold in the whipped cream until the filling is light and airy.
Spread the filling evenly into the chilled crust and smooth the top.
Refrigerate the pie for at least 4 hours, or until fully set.
If using the topping, melt chocolate chips with heavy cream until smooth and drizzle over the pie.
Garnish with crushed peanuts or whipped cream if desired.
Chill briefly, then slice and serve.

Use shelf-stable creamy peanut butter for the smoothest texture.

Whip the cream to stiff peaks for a fluffy filling.

For clean slices, wipe the knife between cuts.

Chocolate topping is optional but adds extra indulgence.