Place cream cheese, peanut butter, and powdered sugar in a bowl of a standard mixer fitted with a whisk attachment. Beat on medium high speed until light and fluffy, 2 to 3 minutes. Transfer to a large bowl and set aside.
Using a clean mixing bowl and whisk add whipping cream. Beat on medium high speed until medium peak form, 2 to 3 minutes.
Gently fold 2 cups of the whip cream into peanut butter mixture.
Transfer filling to prepared pie crust.
Fold in rest of whip cream with 2 T powder sugar and cocoa powder.
Top pie with chocolate whip cream and let it set in refrigerator for 4 hours or overnight.