Combine. In a food processor, pulse gluten-free graham crackers into fine crumbs, then add 3 Tablespoons sugar, the cocoa powder, and the melted butter. Pulse to combine until evenly blended.

Pat Out Into The Pan. Pour the graham cracker crumb mixture into the pie dish and use the back of a measuring cup (my favorite) or your fingers to gently pat the crust out into an even layer and up the sides of the pan. Try not to pack the crumbs down too tightly, or the crust will be a bit tough and compact.

Bake & Cool. Then, put the pie crust in the oven and bake at 350 degrees for 8-10 minutes, until it's just starting to turn golden. For best results, let pie crust cool to room temperature before adding your filling.

Combine. In a large bowl, combine softened cream cheese, peanut butter, 3/4 cup powdered sugar, the vanilla & pinch of salt. Beat 2-3 minutes, or until light, fluffy, and evenly blended. Check for any lumps, then set this peanut butter mixture aside. 

Whip Cream. In a large bowl (ideally a metal bowl or glass bowl!), combine 1 cup heavy cream with 1 Tablespoon powdered sugar. Use a hand mixer to beat on high speed until the mixture forms stiff peaks. (When the beaters are lifted out of the whipped cream and rotated, the whipped cream should hold its shape.)

Fold Together. Working in small increments (about 1/4-1/3 at a time), mix small amounts of the whipped cream into the peanut butter mixture. Do NOT whisk or stir! Carefully fold the whipped cream in a bit at a time, to lighten the peanut butter filling. (See video for a visual, if needed!)

Spread the peanut butter filling over the cooled crust and smooth the surface. Cover the pie with plastic wrap. 

Chill the pie in the freezer 2-3 hours or the refrigerator 5-6 hours to set. Do NOT skip this step! The filling will firm up to a more sliceable texture and the peanut butter flavor will develop even more over time.

Garnish & Serve. Right before serving, garnish the pie with chopped peanut butter cups, peanut butter chips, and mini chocolate chips (or your favorite garnish). Cut into thin slices (it's RICH!) and serve. 

Store leftover pie covered in the refrigerator 2-3 days.