No-Bake Peanut Butter Pie 

1. Preheat the oven to 325 degrees.
2. Prep the 9-inch pie pan with nonstick spray.

Crust Directions:

1. Process the graham crackers and sugar in a food processor.
2. Continue to process until finely ground.
3. Add in the butter and process until everything is moist.
4. Scoop into the pie pan, using the bottom of a glass to press the crust mixture into the bottom and up the sides of the pie pan.
5. Bake at 325 degrees for 12 minutes

Filling Directions:

1. Add the cream cheese, ¾ cup powdered sugar, and creamy peanut butter in a large mixing bowl.
2. Using the electric mixer, beat the cream cheese, powdered sugar, and creamy peanut butter for about 3 minutes or until creamy.
3. Set aside.
4. In a chilled mixing bowl add the heavy whipping cream.
5. Using the whisk attachment, whip until the heavy cream is thick and light.
6. Add in the remaining powdered sugar and vanilla.
7. Continue to whip until stiff peaks form.
8. Gently fold the whipping cream mixture into the peanut butter mixture.
9. Fold in the sem-sweet mini chocolate chips.
10. Scoop this into the pie crust.
11. Evenly spread the filling on the pie crust.
12. Place pie in the freezer for 3 hours

Topping Directions:

1. Scoop Cool Whip in a pastry bag with a star tip.
2. Cover the top of the pie with the cool whip.
3. Sprinkle the Heath Bar chips on top of the pie.