Step 1

In a large bowl, combine the graham cracker crumbs, butter, sugar and salt until evenly moistened.

Step 2

Press mixture into bottom and up the sides of a pie plate. You can use an 8, 9 or 9.5 inch dish. Place in refrigerator while preparing the filling.

Step 3

In stand mixer, beat peanut butter, cream cheese, powdered sugar and vanilla until smooth.

Step 4

Gently fold in 8 ounces (about 3 cups) of the whipped topping and pour into prepared pie crust, spreading evenly.

Step 5

Top with remaining 4 ounces of whipped topping (about 1 ½ cups). Garnish with peanut butter chips, peanuts and drizzle with melted peanut butter, if desired.

Step 6

Refrigerate for at least 4 hours, or until thoroughly chilled, before slicing and serving.