Prepare the pre-made pie crust. I recommend a chocolate cookie crust or a chocolate graham cracker crust, though any type will do.

Combine the cream cheese, sugar, peanut butter, and vanilla. Beat until smooth and fully incorporated.

Whip the whipping cream and fold it into the peanut butter mixture. By adding 1/4 of the whipping cream to begin with, the ingredients will be easier to combine. Take care not to deflate the whipping cream.

Pour the filling into the cooled pie crust, smooth the top, and chill in the fridge for about an hour.

Break up the semi-sweet chocolate and pour in the hot coffee. Let the coffee melt the chocolate before adding the heavy cream. Stir until smooth and pour evenly over the entire pie.

Chill the pie for an additional 3 hours. Serve cold.