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1
For the crust:
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2
Preheat the oven to 350 degrees F. Pulse the peanuts, granulated sugar, and cloves in a food processor until the mixture resembles coarse sand.
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3
Pulse in the butter.
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4
Press the nut mixture evenly into the bottom of a 10-inch springform pan and bake until set, about 15 minutes.
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5
Set aside to cool slightly.
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6
Melt the chocolate with the cream in a microwave, stirring every 30 seconds, until smooth, and then spread the chocolate over the crust.
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7
Freeze the crust while making the filling.
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8
For the filling:
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9
Whisk the milk, eggs, confectioners' sugar, cornstarch, and salt in a medium saucepan.
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10
Cook over medium heat, whisking constantly, until boiling.
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11
Continue to cook until the consistency of mayonnaise, about 2 minutes more.
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12
Transfer to a bowl.
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13
Whisk in the cream cheese, peanut butter, and vanilla.
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14
Spread evenly over the chocolate and refrigerate until cold or overnight.
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15
For the topping:
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16
Melt the chocolate in a microwave, stirring every 30 seconds, until smooth; cool slightly.
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17
Whip the cream with the confectioners' sugar until it holds slightly stiff peaks.
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18
Stir a large spoonful of the cream into the chocolate and then fold all the chocolate into the cream.
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19
Remove the pie from the pan.
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20
Spread the cream topping onto the pie with an offset spatula.
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21
Refrigerate for at least 30 minutes before serving.
