Preheat the oven to 375ºF. Brush the graham cracker crust with milk.

Bake for 5 minutes, or until golden brown. Set aside to cool.

To make the chocolate ganache, place the heavy cream in a saucepan over medium heat until it begins to gently simmer. Remove from the heat.

Add the dark chocolate chips to the saucepan with the heavy cream, place a lid on the saucepan, and let it sit for three minutes.

Gently stir until all of the chocolate chips have melted and combined with the heavy cream.

Pour the chocolate ganache into the prepared pie crust and freeze for two hours.

Once the ganache has frozen, begin making the peanut butter topping. In a stand mixer using the paddle attachment, mix the cream cheese and peanut butter together until fully combined.

Add the powdered sugar and start the mixer on low speed, before increasing to medium speed until is has fully incorporated into the mixture. Remove the mixture from the bowl of the stand mixer and set aside.

In the stand mixer with the whip attachment*, whip the heavy whipping cream, powdered sugar, and vanilla together on high speed for 2-3 minutes, when stiff peaks begin to form.

Gently fold the whipped cream into the peanut butter mixture. This will take about 2-3 minutes.

Pour the peanut butter mixture on top of the layer of chocolate ganache and freeze for another two hours.

Enjoy!