1. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Set aside.
3. In a large mixing bowl, beat the peanut butter, powdered sugar, and cream cheese together until smooth and creamy.
4. In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.
5. Gently fold the whipped cream into the peanut butter mixture until well combined.
6. Pour the filling into the prepared crust, smoothing the top with a spatula.
7. If desired, sprinkle chocolate chips on top for a decorative touch.
8. Refrigerate the pie for at least 4 hours, or until set.
9. Slice and serve chilled.
Variations & Tips
For a chocolate twist, you can add a layer of melted chocolate on top of the crust before adding the peanut butter filling. If you have a nut allergy in the family, try substituting the peanut butter with almond butter or sunflower seed butter. For a lighter version, use reduced-fat cream cheese and whipped topping instead of heavy cream. You can also add a layer of sliced bananas or strawberries on top of the crust before adding the filling for a fruity surprise.
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