Start by placing the bowl of your stand mixer, or any large bowl in the freezer to chill.
If making the peanut butter crumbles for the top, preheat the oven to 350 degrees.
Melt your butter, it’s easier to keep it separate, so melt ½ a cup, then 2 tablespoons, and finally ¼ cup of butter in separate bowls.
Place 10 of your graham crackers in the bowl of a food processor (or a large zip top plastic bag) with ¼ cup of powdered sugar and a pinch of salt. Pulse until it resembles crumbs then remove to a separate bowl.
Add the ½ cup of melted butter to the crumbs and stir with a fork until it resembles wet sand.
Pour into a 9 inch pie plate and spread evenly across the bottom and sides, using your fingers to press it firmly into the plate. Using a rounded glass, press firmly down on the crumbs until it resembles a smooth even crust. Be sure to go around the sides with your fingers firmly to pack it in. Place the crust in the freezer to chill.
Place the final two sheets of graham crackers into the food processor with the peanuts, 2 tablespoons of powdered sugar. Pulse until it resembles coarse crumbs.
Pour into a bowl and combine with 2 tablespoons melted butter until completely moistened. Pour onto a parchment lined baking sheet and press into a square about ½ inch thick.
Bake for 8 minutes in your preheated oven.
Meanwhile, combine peanut butter, remaining melted butter, a pinch of salt, and ¼ cup of powdered sugar in a bowl and beat until it forms a smooth batter.
Remove your bowl from the freezer and to it, add the cold whipping cream, remaining powdered sugar, and vanilla extract to the bowl. Beat on medium speed until fluffy whipped cream forms.
Remove ½ cup of whipping cream for the topping later and place in a covered bowl in the fridge.
Add half the remaining whipped cream to the peanut butter batter, and fold in gently to combine. Repeat with the rest of the whipped cream until a smooth, fluffy peanut butter filling forms.
Bring your pie crust out of the freezer and spoon in the peanut butter filling. Smooth until even on top. Return to the freezer at least one hour, or the fridge for at least 4 hours.
Break your baked peanut crumble into shards and when cool, set aside for later.
When you’re ready to serve, decorate the top of your pie with the ½ cup of whipped cream (either spoon or pipe it on), the peanut crisps, and if an option, a drizzle of chocolate or even caramel sauce!
Slice and serve, cover the leftovers and store in the fridge for 3 days or the freezer for two weeks.
If you've tried this recipe, come back and let us know how it was in the comments and ratings.