1️⃣ Preheat your oven to 350°F (175°C).

2️⃣ Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated.

3️⃣ Form the crust: Press the mixture into the bottom and sides of a 9-inch pie dish to create an even crust.

4️⃣ Bake the crust: Bake the crust for 8-10 minutes or until slightly golden. Remove from the oven and let it cool completely.

5️⃣ Make the filling: In a large bowl, mix together the peanut butter, powdered sugar, and softened cream cheese until smooth and creamy.

6️⃣ Whip the cream: In a separate bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form.

7️⃣ Combine the mixtures: Gently fold the whipped cream into the peanut butter mixture until fully combined and smooth.

8️⃣ Add Reese’s: Stir in 1 ½ cups of chopped mini Reese’s peanut butter cups.

9️⃣ Fill the crust: Spread the peanut butter filling evenly into the cooled graham cracker crust.

🔟 Chill the pie: Refrigerate the pie for at least 3 hours or overnight to allow the filling to set.

1️⃣1️⃣ Prepare the topping: For the topping, heat the chocolate chips and ¼ cup heavy whipping cream in a small saucepan over low heat. Stir until smooth and melted.

1️⃣2️⃣ Add the topping: Pour the melted chocolate mixture over the pie, spreading it evenly to cover the filling.

1️⃣3️⃣ Finish the pie: Sprinkle the remaining chopped mini Reese’s peanut butter cups on top.

1️⃣4️⃣ Let it set: Return the pie to the refrigerator for an additional 30 minutes to allow the chocolate topping to firm up before serving.