Preheat your oven to 350°F (175°C). In a large mixing bowl, combine crushed chocolate graham crackers, sugar, and a pinch of salt, stirring until well mixed. Drizzle in melted butter and combine until the mixture resembles wet sand. Press this mixture firmly into a 10-inch deep dish pie plate or a 9-inch one, ensuring it’s evenly spread. Bake the crust for 8 minutes, then remove and let it cool completely.

In a mixing bowl, use a hand mixer to beat softened cream cheese until it’s smooth and creamy, about 2 minutes. Gradually mix in sweetened condensed milk and creamy peanut butter, blending until fully combined and smooth. Scrape down the sides of the bowl, and add powdered sugar, mixing just until incorporated, ensuring no lumps remain.

Gently fold in half of the Cool Whip using a spatula, carefully incorporating it into the filling to maintain that airy texture. Once fully blended, add the remaining Cool Whip and fold until homogenous and fluffy.

Pour the creamy peanut butter filling into the cooled chocolate crust, spreading it evenly. Cover the pie with plastic wrap and refrigerate for a minimum of 3 hours.

Before serving, generously sprinkle mini unwrapped Reese's, peanut butter chips, and semi-sweet chocolate chips across the top. Optionally, drizzle melted chocolate over the toppings.