Step 1: Prepare the Crust
In a mixing bowl, combine 3/4 cup graham cracker crumbs, 1/4 cup granulated sugar, 2 tablespoons brown sugar, and 4 tablespoons melted butter. Stir until fully combined.
Press this mixture into a 9-inch pie plate, pressing firmly across the bottom and pushing up the sides about 1 to 2 inches.
Place the pie crust into the freezer while you prepare the filling.

Step 2: Whip the Cream
In a clean bowl, pour in 1 1/2 cups of heavy cream and beat until stiff peaks form. Set the whipped cream in the refrigerator to keep it cold while you continue.

Step 3: Make the Peanut Butter Filling
In a large mixing bowl, beat 8 ounces of softened cream cheese until completely smooth.
Add 3/4 cup granulated sugar and beat again until well combined.
Add in 1 cup creamy peanut butter and 1 tablespoon vanilla, and beat until smooth and fully blended. Scrape down the sides of the bowl as needed.

Step 4: Fold in Whipped Cream
Gently fold the prepared whipped cream into the peanut butter mixture. Stir carefully until fully blended and the filling is fluffy.

Step 5: Add the Chocolate Chips
Fold in 1 cup mini chocolate chips, mixing until they’re evenly distributed throughout the filling.

Step 6: Fill the Pie Crust
Remove the crust from the freezer. Pour the peanut butter-chocolate chip filling into the crust and spread evenly with a spatula.

Step 7: Freeze Until Firm
Place the pie into the freezer until fully set and firm. This will give it an ice cream-like consistency.

To Serve:
If serving the pie more than 30 minutes after preparing, keep it stored in the freezer. Before slicing, let it thaw for about 20 minutes to make slicing easier while still maintaining that frozen texture.
For a softer, gooier consistency, thaw longer in the refrigerator.
Pro Tip: If the pie crust sticks to the dish, dip the bottom of the pie plate briefly in hot water (about ½ inch in the sink) to help loosen it. Be careful not to get water into the pie!