Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.

Press the crumb mixture firmly into the bottom and up the sides of the 9-inch pie dish to form the crust. Bake in the preheated oven for 10 minutes, then remove from oven and allow to cool completely.

In a clean mixing bowl, beat together the peanut butter, powdered sugar, cream cheese, and vanilla extract until smooth and well blended.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined.

Pour the peanut butter filling into the cooled crust, spreading it evenly. Refrigerate for at least 2 hours to set.

While the pie sets, prepare the chocolate topping. In a saucepan over low heat, combine the chocolate chips and ¼ cup heavy cream. Stir frequently until the chocolate is melted and smooth.

Once the pie has set, pour the melted chocolate over the peanut butter filling, spreading it evenly. Return the pie to the refrigerator for about 30 minutes to allow the chocolate to firm up.

Slice the pie into pieces and serve chilled. Enjoy!