Instructions

1. In a medium bowl, combine the vegan chocolate cookie crumbs and melted vegan butter until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
3. Place the crust in the refrigerator to chill while preparing the filling.
4. In a large bowl, beat the softened vegan cream cheese, smooth peanut butter, and powdered sugar together until smooth and creamy.
5. Gently fold in 1 cup of vegan whipped topping until fully incorporated and lightened.
6. Spoon the peanut butter filling into the chilled crust and smooth the top with a spatula.
7. Refrigerate the pie for at least 4 hours or until firm.
8. Before serving, drizzle the melted dark vegan chocolate chips over the pie and add extra vegan whipped topping if desired.
9. Slice and serve chilled.