In a large mixing bowl, combine peanut butter and cream cheese. Use an electric mixer on medium speed for 2-3 minutes until smooth.

Gradually add powdered sugar, mixing on low speed for 1-2 minutes until fully incorporated.

In a separate bowl, whip heavy cream on medium-high speed until stiff peaks form (3-5 minutes).

Gently fold the whipped cream into the peanut butter mixture.

Spoon the creamy filling into the graham cracker crust, smoothing the top.

Cover the pie and refrigerate for at least 4 hours or until set.

Slice and serve chilled, optionally garnished with chocolate sauce or whipped cream.