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

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

Gently fold in the whipped topping until fully incorporated, creating a light and fluffy filling.

Pour the peanut butter mixture into the chilled graham cracker crust, spreading it evenly. Smooth the top with a spatula.

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

Drizzle the melted chocolate over the peanut butter filling. Use a spatula to spread it evenly if desired.

Sprinkle the chopped Reese’s Peanut Butter Cups on top of the chocolate layer.

Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Slice and serve chilled. Enjoy!