Line the bottom of a 9-inch fluted tart pan with parchment paper and spritz with nonstick spray.

In a heat-safe bowl, combine chocolate chips and vegetable oil. Microwave for 45-55 seconds, stirring until smooth.

Pour half of the melted chocolate into the prepared tart pan and chill in the fridge.

In a separate bowl, whisk together powdered sugar and graham cracker crumbs.

In another bowl, combine crunchy peanut butter and melted butter, heating for 45 seconds and stirring until smooth.

Pour the peanut butter mixture over the sugar and crumb mix, stirring to combine.

Spread the peanut butter mixture into the chilled chocolate-coated tart pan.

Spoon the remaining melted chocolate over the peanut butter layer, smoothing it out.

Chill the pie for at least 4 hours or overnight.

Gently nudge the tart pan edges, flip onto a serving plate, and slice into wedges.