Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.

Press this mixture firmly into a 9-inch pie plate, covering the bottom and the sides evenly.

Bake for about 8-10 minutes, or until golden brown. Let it cool while you move on to the next step.

In the same bowl, combine your softened cream cheese and peanut butter. Mix until smooth and creamy.

Gradually add in the powdered sugar and vanilla until fully combined.

Grab another bowl and whip your heavy cream until stiff peaks form.

Fold this whipped cream into the peanut butter mixture until fully combined.

Pour the filling into your cooled crust and smooth it out with a spatula.

Cover with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.

Once chilled, melt your chocolate chips with the cream in a saucepan over low heat, stirring until smooth.

Drizzle the melted chocolate over the pie and sprinkle with mini Reese’s cups.

Cut yourself a generous slice and enjoy every creamy, chocolatey bite!