An Amish buddy introduced me to this treat, and I couldn’t get enough!

In a large mixing bowl, beat together the peanut butter, powdered sugar, and cream cheese until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the peanut butter mixture until well combined.

Spread the peanut butter filling evenly into the graham cracker crust.

In a microwave-safe bowl, combine the chocolate chips and milk. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.

Stir in the vanilla extract into the melted chocolate.

Pour the chocolate mixture over the peanut butter filling, spreading it evenly.

Refrigerate the pie for at least 4 hours, or until set.

Before serving, sprinkle chopped peanuts on top for garnish, if desired.

For a different twist, try using a chocolate cookie crust instead of a graham cracker crust. You can also add a layer of sliced bananas between the crust and the peanut butter filling for a fruity touch. If you’re a fan of salty-sweet combinations, sprinkle a pinch of sea salt over the chocolate layer before it sets. For a lighter version, use reduced-fat cream cheese and whipped topping instead of heavy cream.