In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined and press the mixture firmly into the bottom of a 9-inch pie dish to form the crust. Chill in the refrigerator for 15 minutes.

In a large mixing bowl, beat together the peanut butter and powdered sugar until smooth and creamy.

In another bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined.

Spread the peanut butter filling evenly over the chilled crust. Smooth the top with a spatula. Return to the refrigerator and chill for at least 2 hours, or until set.

In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Pour the melted chocolate over the chilled peanut butter layer, spreading it evenly. Chill the pie for an additional 30 minutes to set the chocolate.

Slice and serve chilled. Enjoy your delicious pie!