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1
Combine graham cracker crumbs and sugar.
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2
Add melted butter; toss to combine.
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3
Press onto bottom and up side of a 9 inch pie plate.
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4
Bake in a 375 oven for 5 minutes; cool.
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5
Heat and stir 3/4 cup of the whipping cream and the chocolate over low heat until smooth.
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6
Stir in 3/4 cup nuts.
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7
Pour half of the chocolate mixture over crust.
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8
Place in freezer about 20 minutes or until set, then transfer to refrigerator.
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9
Cover and chill the remaining chocolate mixture.
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10
Meanwhile, heat and stir 1 cup of the whipping cream and the peanut butter pieces until smooth.
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11
Cover and chill about 30 minutes or until cool but not stiff, stirring occasionally.
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12
Beat remaining 2 cups whipping cream until soft peaks form.
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13
Fold about 1/3 of the whipped cream into peanut butter mixture; gently fold in remaining whipped cream.
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14
Spoon 2 1/2 cups of the mixture over chocolate mixture in crust.
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15
Place in freezer about 15 minutes or until set.
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16
Spread remaining chocolate mixture over peanut butter mixture.
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17
Pipe or spoon remaining peanut butter mixture around edge of pie.
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18
Cover and chill at least 4 hours.
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19
Garnish with the remaining 1/4 cup peanuts, and, if desired, the chocolate curls.
