Peanut Butter Pie: No-Bake

Instructions:

1. Combine the 170g of chocolate graham cracker crumbs, 85g of melted butter, 12g of sugar, and 0.25 tsp salt in a bowl.
2. Press the mixture firmly into the bottom and up the sides of your 9 inch pie dish. Press 3 minutes until solid and even.
3. Beat the 225g of softened cream cheese in a large bowl until smooth and silky.
4. Mix in the 250g of creamy peanut butter and 120g of powdered sugar. Beat 2 minutes until the color lightens.
5. Pour in the 1 tsp of vanilla extract and a tiny pinch of extra salt if you like.
6. Add half of the 225g whipped topping and fold gently with a spatula. Fold 10 times until no white streaks remain.
7. Incorporate the remaining whipped topping using the same gentle folding motion.
8. Spoon the filling into the prepared crust and smooth the top with your spatula. Smooth 1 minute until level.
9. Place the pie in the refrigerator. Chill 4 hours until the center is firm to the touch.
10. Sprinkle with 40g of chopped peanuts and drizzle with 2 tbsp of chocolate syrup right before slicing.