Place the prepared crust into the refrigerator and let it chill for about 15–20 minutes. This helps it firm up and set properly, making it easier to hold the filling without falling apart.

In a separate mixing bowl, add the peanut butter and softened cream cheese. Using a hand mixer or whisk, blend them together until the mixture is completely smooth and creamy, with no lumps remaining. Make sure the cream cheese is at room temperature for easier mixing.

Add the powdered sweetener and vanilla extract to the peanut butter mixture. Continue mixing until everything is well combined and the texture is silky. Taste at this stage and adjust sweetness if needed.

In another bowl, whip the heavy cream until soft peaks form. This means when you lift the whisk, the cream holds its shape but still looks smooth and airy. Then gently fold the whipped cream into the peanut butter mixture using a spatula. Use a slow folding motion to keep the mixture light and fluffy—don’t stir too aggressively.

Take the chilled crust out of the refrigerator and pour the prepared filling into it. Use a spatula to spread the filling evenly across the crust, smoothing out the top for a clean, polished look.

Place the pie back into the refrigerator and let it chill for at least 2–3 hours, or until fully set. For best results, you can leave it overnight so it becomes firm and slices cleanly.

Once the pie is fully set, remove it from the fridge and let it sit for a minute or two if needed. Use a sharp knife to slice into clean portions, wiping the blade between cuts for neat slices. Serve chilled and enjoy the creamy, rich texture in every bite.