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1. In a large mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Ensure it’s evenly distributed to create a solid crust.
3. Bake the crust in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until it’s lightly golden.
4. Once baked, remove the crust from the oven and let it cool completely on a wire rack.
5. In a large mixing bowl, add the creamy peanut butter and powdered sugar. Beat them together on medium speed until well combined and smooth (about 2-3 minutes).
6. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
7. Gently fold the whipped cream into the peanut butter mixture using a spatula, being careful not to deflate the whipped cream.
8. Pour the peanut butter filling into the cooled graham cracker crust and spread it evenly with a spatula.
9. Cover the pie with plastic wrap or aluminum foil, ensuring it doesn’t touch the filling.
10. Refrigerate the pie for at least 4 hours, or overnight for best results.
11. In a microwave-safe bowl, combine the chocolate chips and vegetable oil.
12. Microwave the mixture in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
13. Let the chocolate cool slightly before pouring it over the chilled peanut butter pie.
14. Use a spatula to spread the chocolate evenly over the top of the pie.
15. If desired, sprinkle chopped peanuts over the top of the chocolate layer.
16. Return the pie to the refrigerator for an additional 30 minutes to allow the chocolate to set completely.
17. Once the chocolate has set, remove the pie from the refrigerator and slice it into wedges.
18. Serve chilled, optionally adding a dollop of whipped cream on top of each slice.
19. Enjoy the rich, creamy, and decadent flavors of this peanut butter pie!

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