1. Start by preheating your oven to 350°F (175°C). Mix the chocolate cookie crumbs with the melted butter until evenly combined.
2. Press the crumb mixture firmly into the bottom of a 9-inch pie pan. Bake for 10 minutes, then let it cool completely. This crust reminds me of the crispy edges of my abuela’s empanadas, a delightful contrast to the creamy filling.
3. In a large bowl, beat the peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
4. Gently fold in the whipped cream, taking care not to deflate the mixture. This step is crucial for that light, airy texture we’re aiming for.
5. Pour the peanut butter filling into the cooled crust and spread evenly. Refrigerate while you prepare the ganache.
6. For the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips, stirring until smooth and glossy.
7. Allow the ganache to cool slightly before pouring it over the pie, spreading it with a spatula to cover the top completely.
8. Chill the pie in the refrigerator for at least 2 hours to set, though overnight is best if you can resist the temptation!

Following these steps will ensure a perfect pie every time. Remember, patience is key, as my grandmother always said, “Good things come to those who wait.”