Preparation Steps

• Line the bottom of a 9-inch fluted tart pan with parchment paper and spray lightly with nonstick spray. Set aside.
• Combine the milk chocolate chips and vegetable oil in a medium heat-safe bowl. Heat for 45 to 55 seconds, stirring until fully melted and smooth.
• Pour half of the melted chocolate into the prepared tart pan, spreading evenly on the bottom and sides. Refrigerate to chill while preparing the filling.
• In a large bowl, whisk together powdered sugar and graham cracker crumbs. Set aside.
• In a medium bowl, combine peanut butter and softened butter. Microwave for 45 seconds, then stir thoroughly to combine.
• Pour the peanut butter mixture into the powdered sugar and graham cracker mixture, stirring until fully incorporated.
• Remove the tart pan from the refrigerator and spread the peanut butter filling evenly at the bottom using a spatula.
• Spoon the remaining melted chocolate over the peanut butter layer, smoothing it evenly to the edges.
• Chill the pie in the refrigerator for at least 4 hours or overnight to set completely.
• When ready to serve, loosen the tart pan edges and invert the pie onto a serving plate, carefully removing the parchment paper.
• Slice into wedges and serve chilled or at room temperature for best texture and cleaner cuts.