Using parchment paper, line the bottom circle of a 9-inch fluted tart pan. Spray the parchment circle lightly with nonstick spray. Set it aside for now.

Combine the chocolate chips and vegetable oil in a medium mixing bowl that is heat-safe. For 45-55 seconds, heat the chips and oil. Stir the chocolate chips until they are completely melted and smooth.

12 of the melted chocolate should be poured into the tart pan. Spread the chocolate evenly over the bottom and up the sides of the tart pan with a large spoon or offset spatula. The term "independent" refers to a person who does not work for the government.

Whisk together the powdered sugar and graham cracker crumbs in a large mixing bowl. Set it aside for now.

Using a medium-size heat-safe mixing bowl, add the chunky peanut butter and the butter. Microwave on high for 45 seconds. Remove the bowl and thoroughly combine it.

Pour the chunky peanut butter mixture over the powdered sugar and graham cracker crumbs. Stir until the mixture is completely incorporated.

Remove the tart pan with the chocolate coating from the refrigerator. Using either a silicone spatula or an offset spatula, spread the chunky peanut butter mixture into the bottom of the coated tart pan. Check that the chunky peanut butter mixture is smooth and uniform.

Top the chunky peanut butter layer with the remaining melted chocolate mixture. Use the spoon or an offset spatula to evenly smooth the chocolate all the way to the sides.

When the remaining chocolate has been evenly distributed, gently tap the tart pan to ensure the chocolate has settled. Refrigerate for at least 4 hours and up to overnight.

Take the tart pan out of the fridge when you're ready to serve. Center the tart pan over a small bowl for mixing, then gently press the tart pan's edge to help the sides come away from the peanut butter cup. Place the peanut butter cup pie on a serving platter or a 10-inch cake circle.

Flip the pie over to remove the removable tart pan bottom and carefully peel off the parchment circle. Place the serving plate or cake circle over the bottom of the pie and flip the pie back over.

Cut into wedges to serve.