Preparation Steps

• Make the crust: In a medium bowl combine graham cracker crumbs and granulated sugar. Stir in melted butter until the mixture is evenly moistened. Press the crumbs firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust. Refrigerate while you prepare the filling.
• Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and continue to beat until fully incorporated. Add the peanut butter and vanilla extract and beat until creamy and smooth.
• Whip the cream: In a separate chilled bowl, whip 1 cup cold heavy cream to soft peaks. Gently fold the whipped cream into the peanut butter-cream cheese mixture until well combined and lightened.
• Assemble the pie: Spoon the peanut butter filling into the prepared crust and smooth the top with a spatula. Cover and refrigerate the pie for at least 2 hours to set (overnight is best for cleaner slices).
• Make the chocolate whipped cream: Just before serving, whip the remaining 1 cup cold heavy cream with the cocoa powder and 2 tablespoons powdered sugar until firm peaks form. Spoon or pipe the chocolate whipped cream over the chilled pie and sprinkle with chopped peanuts.
• Serve and store: Slice and serve chilled. Store any leftovers covered in the refrigerator for up to 3 days.