Mix graham cracker crumbs, granulated sugar, brown sugar, and melted butter for the crust. Press into a 9-inch pie plate and freeze.
Beat heavy cream until it forms peaks. Keep chilled.
Beat cream cheese until smooth, add sugar, peanut butter, and vanilla. Mix well.
Fold whipped cream and mini chocolate chips into the peanut butter mixture.
Pour the filling into the crust and freeze until firm.
Store in the freezer and thaw for 20 minutes for an ice cream-like consistency or longer for a softer pie.
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