Peanut Butter Pie

Crust:

1/2 cups graham cracker crumbs , about 12 full sheets, crushed
1/3 cup granulated sugar
6 Tablespoons butter, melted

Filling:
12 oz cream cheese softened
1 1/2 cups creamy peanut butter
2 1/4 cups powdered sugar, divided
1 teaspoon vanilla extract
1 1/2 cups heavy cream

Directions:

Preheat oven to 375 degrees.

Combine crust ingredients and press into a 9" pie pan. Bake crust for 5-10 minutes.

In a large bowl, combine softened cream cheese and peanut butter. Use an electric mixer to stir until well-combined.
Gradually add 1 1/4 cup of powdered sugar, stirring until completely combined.
Stir in vanilla extract.
In a separate bowl, pour 1 1/2 cups heavy cream and add the remaining 1 cup of powdered sugar. Using an electric mixer, beat, starting on low-speed and gradually increasing to high, until stiff peaks are achieved.
Stir whipped cream into peanut butter mixture as well as you can using a spatula. Use your electric mixer on low to stir again so that ingredients are well-combined and smooth (don't over-mix).
Pour peanut butter filling into prepared pie crust and refrigerate at least 4 hours, preferably overnight, before serving.