Instructions

To make the crust:

1. Preheat oven to 350 degrees F. Grease a 9-inch pie dish and set aside. Combine the graham crackers and peanuts in the bowl of a food processor and pulse until finely ground. Drizzle the melted butter over the mixture and pulse until combined and the mixtures look like wet sand.
2. Press into the bottom and sides of the prepared pie dish. Bake the crust until set, about 10-12 minutes. Transfer to a rack and let cool completely.
3. Melt the chocolate in a heatproof bowl set over a simmering saucepan of water. Stir until smooth. Pour the chocolate over the crust and evenly spread using an offset spatula, going up the sides of the crust. Chill until chocolate sets, about 10 minutes.

To make the filling:

1. Meanwhile, in the bowl of an electric mixer, beat the heavy cream on medium-high speed until soft peaks form. Transfer to a small bowl and refrigerate until ready to use.
2. In a clean bowl, beat the peanut butter, cream cheese, milk, and vanilla extract until smooth, about 2-3 minutes on medium speed. Reduce speed to low and add in the powdered sugar. Mix until combined.
3. Using a rubber spatula, gently fold in half of the whipped cream until just incorporated, and then fold in the rest. Spoon the filling into the crust and smooth the top.
4. Cover with plastic wrap and chill until set, about 3 hours or overnight.
5. To serve, top with chocolate shavings or curls.