Preheat oven to 350˚F. Chill a medium-sized (preferably glass or) deep bowl and the beaters from your electric mixer in the freezer.
Crumb graham crackers in a food processor. Pulse until crumbs are fine and uniform in size.
Combine graham crackers, brown sugar, cinnamon and salt in a medium-size bowl. Mix well, then add melted butter. Stir well with a fork or preferably your hands. Coat the crumbs until the butter is even in distribution.
Spread the crumbs even across the bottom of the pie plate. With your hands, a tart tamper, or the back and side of a small measuring cup, press the graham cracker mixture into the bottom and up the sides of the pie plate. Refrigerate for 5-10 minutes.
On the center oven rack, bake the crust for 6 minutes. Let cool on a wire rack, then refrigerate until ready to use.
Chocolate Peanut Butter Filling
In medium saucepan over low, warm heavy cream and sugar. Stir constantly until sugar dissolves making sure the mixture never comes to a boil, about 5 minutes. Remove from heat. Stir in peanut butter, then in a couple batches, chocolate. Add vanilla and continue stirring until smooth.
Transfer the chocolate/peanut butter mixture to a medium/large bowl cooling to room temperature. To cool faster, add ice to a larger bowl and sink the other bowl within. The two bowls can also be placed in the refrigerator for even speedier cooling, just be sure to stir the chocolate every so often.
For whipped cream:Using an electric mixer, start on low/medium speed and beat the heavy cream, mascarpone, powdered sugar, and cinnamon until starting to thicken. Increase speed to medium-high and continue mixing until stiff peaks form. Avoid over beating.
Remove room temperature chocolate/peanut butter mixture; give a quick but thorough stir. Fold one third of the whipped cream into the chocolate/peanut butter. Do your best to incorporate, then fold another 1/3 whipped cream until evenly combined. Place the remaining 1/3 whipped cream in the refrigerator for later use.
Remove the pie shell from the refrigerator and spatula the filling into the crust. With an offset spatula, or back of a spoon, smooth the chocolate peanut butter layer over the graham cracker crust. Place the pie in the freezer for 15-20 minutes.
Remove and either layer or pipe the remaining 1/3 whipped cream onto the pie. Garnish with chopped peanuts, peanut butter cups and melted chocolate drizzle. Place in the freezer for 10-15 minutes, then tent loosely with foil. The perfect time to eat or serve this pie seems to be after 3 to 4 hours in the freezer. If after or overnight the pie and chocolate will be frozen. Depending on the temperature of your freezer and the pie, slice right away or let sit in the refrigerator for an hour before serving. Your pie, your best consistency is key. Peanut butter love for you!
Notes
Recipe is adapted from Pie Guy a.k.a Pie GeniusHigh Altitude
the only change at 6,300 altitude, is using 7.5 tablespoons of butter in the crust vs. 6 at sea level.
Crust
the crust can be made ahead, cooled, and covered.
Peanut Butter
Natural peanut butter works in this recipe, at least Kirkland Organic does.
Whipped Cream
for the best whipped cream, use a medium-sized deep glass or metal bowl.
place the bowl and beaters in the freezer for a minimum of fifteen minutes.
whipped cream can be made early, covered, and refrigerated for up to a few hours.
calling all meringue lovers, Pie guy suggests!
Garnish Ideas
How about chocolate shavings, honey roasted peanuts, macadamia nuts?