Preheat your oven to 350°F (175°C). In a food processor, pulse the chocolate graham crackers and light brown sugar until finely ground. Transfer the mixture to a bowl and stir in melted butter until combined. Press the crust firmly into a 9-inch pie plate and bake for 10 to 12 minutes until slightly set, then let it cool completely.

In a large mixing bowl, beat the softened cream cheese, ¾ cup powdered sugar, and creamy peanut butter using an electric mixer on medium speed for about 3 minutes until fluffy and smooth.

In a separate bowl, whip the heavy whipping cream until stiff peaks form, usually taking around 3-4 minutes.

Gently fold the whipped cream into the peanut butter mixture using a spatula, ensuring everything is well incorporated.

Pour the creamy filling into the cooled chocolate graham cracker crust, smoothing the top with a spatula. Cover the pie and place it in the freezer for at least 3 hours.

Once set, drizzle melted peanut butter and chocolate over the top for garnish, adding mini Reese’s cups and peanut butter chips as toppings.

Slice the pie and serve chilled, enjoying the decadent dessert with your guests.