Preheat oven to 350 degrees F.

In mixing bowl, whisk ground graham crackers with sugar and stir in melted butter until wet sand-like consistency forms. Press mixture into bottom of pie pan and form neat edges up the sides.

Bake for 6-8 minutes or until crust sets and is golden brown. Remove from oven and cool in pan on wire rack.

In mixing bowl, whisk peanut butter with coconut cream, maple syrup, vanilla and salt. Pour filling into cooled pie crust and freeze for roughly 2 hours or until set.

Drizzle pie with melted peanut butter and chocolate if desired. Serve at room temperature.