In a bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are well coated.
Press the mixture into the bottom of a pie pan (preferably 9 inches) and up the sides to form a crust.
Bake the crust for about 10 minutes, then set it aside to cool completely.
2. Make the peanut butter filling:
In a medium-sized bowl, mix the peanut butter and powdered sugar together until smooth.
In a separate bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until combined. The texture should be fluffy and light.
Pour the peanut butter mixture into the cooled pie crust and spread it out evenly.
3. Prepare the chocolate topping:
In a microwave-safe bowl, combine the semi-sweet chocolate chips and butter. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
Pour the melted chocolate over the peanut butter filling and spread it out evenly with a spatula.
Refrigerate the pie for at least 2-3 hours, or until the chocolate layer has set completely.
4. Decorate:
Once the pie has set, chop the Reese’s Peanut Butter Cups into small pieces and sprinkle them over the top of the pie.
Optionally, drizzle with extra peanut butter or add mini Reese’s Pieces for extra crunch.
5. Serve:
Slice the pie into wedges and enjoy the sweet, indulgent flavors of peanut butter and chocolate in every bite!
