Prepare the crust. Stir cookie crumbs, melted butter, and sugar until the mixture looks like wet sand. Press firmly into a 9-inch pie dish, going up the sides. Use the bottom of a measuring cup to compact it well.

Chill or bake the crust. For a no-bake crust, chill 20–30 minutes. For extra crunch, bake at 350°F (175°C) for 8–10 minutes, then cool completely.

Beat the filling base. In a mixing bowl, beat cream cheese, peanut butter, powdered sugar, vanilla, and a pinch of salt until smooth and fluffy. Scrape the bowl so everything blends evenly.

Whip the cream. In a separate cold bowl, whip heavy cream to medium-stiff peaks. Don’t overwhip; you want it just firm enough to hold shape.

Fold gently. Fold the whipped cream into the peanut butter mixture in two additions. Use a spatula and light strokes to keep the filling airy.

Fill the crust. Spoon the filling into the cooled crust and smooth the top with the back of a spoon or an offset spatula.

Chill to set. Cover and refrigerate for at least 4 hours, ideally overnight. The pie will slice cleanly once fully set.

Add toppings. Before serving, top with chocolate drizzle, chopped peanuts, or shaved chocolate for a festive finish.

Slice and serve. Use a warm, dry knife for neat slices. Wipe the blade between cuts.