Step 1

Preheat the oven to 325°F.

Step 2

In the bowl of a food processor process the crackers and sugar until finely ground. Add the butter and pulse until moistened. 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. Bake until fragrant, about 12 minutes. Cool completely on a wire rack.

Step 3

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.

Step 4

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.

Step 5

Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours or chill in the fridge at least 6 hours. Drizzle with melted peanut butter and melted chocolate. Top with mini Reese's cups and peanut butter chips. Serve frozen or refrigerated.

Step 6

Store in the fridge, covered, for up to 3 days, or in the freeze for up to 1 month.