Cup of Yum
1. Preheat the oven to 325°F and coat a 9" pie pan with non-stick baking spray.

Crust Directions:

Cup of Yum
1. Chop the graham crackers and sugar together in a food processor until finely ground.
2. Add in the butter and process until everything is moist.
3. Scoop crust mixture into the bottom and up the sides of the pie pan. Using the bottom of a glass is helpful.
4. Bake crust for 12 minutes at 325°F.

Filling Directions:

1. Use an electric mixer to beat together the cream cheese, ¾ cup powdered sugar and peanut butter, until the mixture is creamy (about 3 minutes).
2. Pour the heavy whipping cream into a separate chilled mixing bowl.
3. Use the whisk attachment to whip until the cream thickens.
4. Add the remaining powdered sugar and the vanilla extract and continue to whip until stiff peaks form.
5. Fold the whipped cream into the peanut butter mixture, stir in the chocolate chips, and scoop into the pie crust.
6. Spread the filling evenly in the pie crust and place in the freezer for 3 hours.
7. When pie is done chilling, cover with whipped topping and sprinkle with toffee chips.