Optional topping: 1/2 cup mini chocolate chips or chocolate syrup
Instructions
Prepare the crust: Mix graham cracker crumbs and 1/4 cup granulated sugar in a medium bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
Make the filling base: In a large bowl, beat the softened cream cheese until smooth. Add the peanut butter and beat until fully combined and creamy.
Add sweetness: Gradually beat in the powdered sugar until incorporated. Mix in the vanilla extract.
Lighten the filling: Gently fold in the thawed whipped topping until no streaks remain. Do not overmix.
Assemble the pie: Spoon the peanut butter filling evenly into the chilled crust. Smooth the top with a spatula.
Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until firm.
Serve: Before serving, top with mini chocolate chips or drizzle with chocolate syrup, if desired. Slice and serve cold.
Notes
For an Oreo crust, substitute 24 crushed Oreo cookies (filling included) for the graham cracker crumbs and sugar. Use 5 tablespoons of melted butter instead of 6.
You can use a store-bought graham cracker crust to save time.
If you prefer a firmer filling, chill the pie overnight.