14 whole chocolate graham crackers
1 tablespoon light brown sugar
7 tablespoons (3.5 ounces) unsalted butter, melted
8 ounces cream cheese, at room temperature
3/4 cup powdered sugar plus 2 tablespoons, divided
1 cup creamy peanut butter
1 cup heavy whipping cream
1 teaspoon vanilla extract
Melted peanut butter
Melted chocolate
Mini Reese’s cups
Peanut butter chips
Instructions
1. Preheat the oven to 325°F.
2. In the bowl of a food processor process the crackers and sugar until finely ground. Add the butter and pulse until moistened.
3. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate.
4. Bake until fragrant, about 12 minutes. Cool completely on a wire rack.
5. In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.
6. In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tablespoons powdered sugar and the vanilla extract and continue to whip until stiff peaks form.
7. Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours.
8. Drizzle with melted peanut butter and melted chocolate. Top with mini Reese’s cups and peanut butter chips.
9. Serve frozen or refrigerated. Store in the fridge or freezer, covered, for up to 3 days.
