Make the crust: Using a food processor, pulse the graham crackers into a fine crumb. Then, add the sugar and melted butter and pulse a few more times to combine.

Press in the crust: Transfer the crust mixture to a pie pan and then press to cover the pan surface evenly (I find the bottom of a measuring cup is a good tool for getting a nice, even crust).

Bake crust: Preheat the oven to 375 degrees F and bake the crust until it firms up and becomes golden brown and toasted. Let cool completely before starting on the filling.

Whip heavy cream: In a bowl, add the heavy cream and whip until stiff peaks form. I forgot to take a picture of the whipped cream, but you know what that looks like, right?

Cream together: Cream together the peanut butter, cream cheese, and sugar in a separate bowl and then stir in the vanilla. Here is the peanut butter, cream cheese, sugar and vanilla mixture. It should be similar in consistency to thick cookie dough.

Fold in whipped cream and chocolate chips: Gently fold the whipped cream into the peanut butter mixture. Take your time folding in the whipped cream. You want the pie filling to be light and pillowy. If using, gently stir in the chocolate chips.

Add filling to the crust: Spread the pie filling into the cooled graham cracker crust and sprinkle with additional chocolate chips (if using).

Let pie chill: Transfer the pie to the refrigerator and let it chill for at least two hours before serving.

Serve: Share with a friend (or don’t) and enjoy!