Begin by preheating your oven to 325°F (165°C). Gather a 9-inch pie plate.

In a mixing bowl, combine crushed chocolate graham crackers, brown sugar, and melted butter. Press into the pie plate.

Bake the crust for 10-12 minutes until fragrant and slightly firm. Remove and cool.

Using an electric mixer, beat softened cream cheese, powdered sugar, and peanut butter until light and fluffy, about 2-3 minutes.

In another bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Gently fold the whipped cream into the peanut butter mixture and pour into the cooled crust.

Cover and chill the pie for at least 6 hours or freeze for about 3 hours until firm.

Melt chocolate and peanut butter, drizzle over the pie, then top with Reese’s cups and peanut butter chips.