Add the cream cheese, ¾ cup powdered sugar, and creamy peanut butter in a large mixing bowl.
Using the electric mixer, beat the cream cheese, powdered sugar, and creamy peanut butter for about 3 minutes or until creamy.
Set aside.
In a chilled mixing bowl add the heavy whipping cream.
Using the whisk attachment, whip until the heavy cream is thick and light.
Add in the remaining powdered sugar and vanilla.
Continue to whip until stiff peaks form.
Gently fold the whipping cream mixture into the peanut butter mixture.
Fold in the sem-sweet mini chocolate chips.
Scoop this into the pie crust.
Evenly spread the filling on the pie crust.
Place pie in the freezer for 3 hours