Start by taking a ready-made graham cracker crust or preparing your own by combining graham cracker crumbs with melted butter. Press the mixture firmly into a 9-inch pie dish, ensuring it’s evenly packed and reaches up the sides. Once done, set it aside in the refrigerator while you work on the filling.

In a large mixing bowl, combine softened cream cheese, creamy peanut butter, and powdered sugar. Use an electric mixer on medium speed for about 2-3 minutes until the mixture is smooth and well blended, avoiding any lumps.

In another mixing bowl, pour in the heavy whipping cream and whip it using a hand mixer or stand mixer on medium-high speed for about 3-5 minutes until soft peaks form.

Gently fold the whipped cream into the peanut butter mixture using a spatula.

Carefully spread the creamy peanut butter filling into your previously prepared pie crust. Once spread, tap the pie gently on the countertop to remove any air bubbles.

In a clean mixing bowl, pour the remaining heavy whipping cream and add the chocolate syrup. Whip for about 3-5 minutes until stiff peaks form.

Gently spread the chocolate whipped cream over the peanut butter filling, creating an even layer.

Cover the assembled pie with plastic wrap and refrigerate for at least 2 hours to allow it to set properly.

When you're ready to serve, remove the pie from the refrigerator and slice into wedges.