For the crust:

1. Preheat oven to 325°F.
2. To make the crust, add the graham cracker crumbs, sugar, and salt to a large bowl and stir to combine. Add the melted butter and stir until well combined and crumbly.
3. Pour the mixture into a deep dish 9-inch pie pan and spread the crumbs around so that they are evenly dispersed. Press the crumbs into the bottom and up the sides of the pan.
4. Bake crust for 5 minutes, then set aside to cool completely. Baking the crust makes it a little firmer and easier to work with, but you don’t have to bake it. If you’d prefer, you can just refrigerate it before adding the filling.

For the filling:

1. Add the cream cheese, ¾ cup (86g) of the powdered sugar and the peanut butter to a large mixing bowl and beat of medium speed for 2-3 minutes, until light and fluffy. Set aside.
2. Add the heavy whipping cream, vanilla extract and remaining ¼ cup (29g) of powdered sugar to another large mixing bowl and whip with the whisk attachment on high speed until stiff peaks form.
3. Add about half of the whipped cream to the peanut butter mixture and gently fold together until combined. Add the remaining whipped cream and gently fold together until well combined.
4. Pour the mixture into the prepared pie crust and spread evenly. Refrigerate for 5-6 hours, or until firm.
5. To finish off the pie, sprinkle the chopped peanuts around the outer edge and serve. Store leftovers in an air-tight container or cover with clear wrap. Pie is best if eaten in 4-5 days.