Using a food processor, pulse about 10 whole gluten-free graham crackers until the crumbs resemble a fine, sand-like texture. If you don’t have a food processor, place the crackers in a zip-top bag and crush with a rolling pin. Measure out 1 3/4 - 2 cups of crumbs after crushing.

Transfer the crumbs to a medium mixing bowl. Add granulated sugar and whisk or stir together until evenly combined. The sugar helps bind the crust and adds a touch of sweetness.

Pour 1/2 cup (1 stick) of melted salted butter and vanilla over the crumb mixture. Stir with a fork or rubber spatula until all the crumbs are evenly moistened and the texture resembles wet sand. It should hold together when pressed between your fingers.

Pour the crumb mixture into a 9-inch pie pan (glass, ceramic, or metal). Use could use a springform pan! Use the bottom of a flat measuring cup or a glass to press the mixture firmly and evenly across the bottom and up the sides of the pan. Take time to compress the crust well—this helps it hold together after baking or chilling.

For a no-bake pie, place the prepared crust in the refrigerator for at least 1 hour to firm up before filling.

For a baked crust, preheat the oven to 350°F (175°C) and bake for 8–10 minutes, or until lightly golden and fragrant. Allow to cool completely before adding the filling.

You can go either way in this recipe but I prefer it baked!

Pour 1/2 cup of heavy cream into a small saucepan or microwave-safe bowl.

Stovetop method: Heat the cream over low to medium-low heat until it’s just about to boil—look for small bubbles forming around the edges and steam rising. Do not let it come to a full boil.

Microwave method: Heat in 20–30 second intervals, stirring between each, until the cream is hot and steaming but not boiling (this usually takes about 1–1½ minutes total, depending on your microwave).

Place 1/2 cup of semisweet chocolate chips (or chopped semisweet chocolate) in a medium heatproof bowl. (you can use dark chocolate chips if desired!) Pour the hot cream directly over the chocolate, making sure all the chocolate is submerged. Let it sit undisturbed for 3–5 minutes to allow the heat to melt the chocolate fully.

After letting it rest, begin stirring slowly from the center using a whisk or spatula, working your way out in small circles. Keep stirring until the mixture becomes smooth, glossy, and fully combined. This process can take a minute or two—be patient and stir gently to avoid incorporating air bubbles.

Allow the ganache to cool at room temperature until it thickens slightly but is still pourable. This typically takes about 20–30 minutes, depending on your room temperature.

Once cooled, pour most of the chocolate sauce into the base of the pie crust and spread until smooth - but leave

In the large bowl of a stand mixer fitted with the paddle attachment, combine 1 cup creamy peanut butter and 8 ounces softened cream cheese.

Beat on medium speed for about 1–2 minutes, until the mixture is completely smooth and well combined. Scrape down the sides of the bowl as needed to ensure even mixing.

Add 3/4 cup powdered sugar, 1/2 teaspoon salt, and 1 teaspoon pure vanilla extract to the bowl.

Continue mixing on medium speed until the mixture becomes light and creamy—about 1 more minute. Scrape down the bowl again to ensure everything is well incorporated.

Remove the bowl from the stand mixer. Using a rubber spatula, gently fold in 3 cups of homemade whipped cream (soft peaks stage), one-third at a time.

Pour the peanut butter mixture into your prepared gluten-free graham cracker crust. Use an offset spatula or the back of a spoon to smooth the top evenly.

Just before serving, top with additional whipped cream, chocolate shavings, or a drizzle of ganache if desired. For clean slices, dip your knife in hot water and wipe between cuts. Small or thin slices go a long way as this pie is decadent and rich!