Instructions
Preparing the Crust
Start by preheating your oven to 325°F. In a food processor, combine the chocolate graham crackers and light brown sugar. Pulse until the mixture forms fine crumbs. Add the melted butter and pulse again until the crumbs are evenly moistened and clump together.
Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie plate. For an even surface, use the bottom of a measuring cup or glass. Bake the crust for 10 to 12 minutes, or until it becomes fragrant and slightly firm. Allow the crust to cool completely on a wire rack before adding the filling.
Making the Filling
In a large mixing bowl, beat the cream cheese, ¾ cup powdered sugar, and peanut butter using an electric mixer. Whip the mixture on medium speed until it becomes light, fluffy, and smooth, about 3 minutes. The texture should be creamy with no lumps.
In a separate bowl, use a mixer with a whisk attachment to whip the heavy whipping cream. Once it begins to thicken, add the remaining 2 tablespoons of powdered sugar and the vanilla extract. Continue whipping until stiff peaks form, ensuring the cream holds its shape without becoming over-whipped or grainy.
Gently fold the whipped cream into the peanut butter mixture using a spatula. Incorporate the cream in small batches to maintain the airy texture. Once fully combined, pour the filling into the cooled pie crust. Spread it evenly, ensuring a smooth surface
