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1
For sauce: Melt butter in heavy medium saucepan over medium heat.
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2
Add 1/2 cup whipping cream, both sugars, and corn syrup and bring to boil, stirring frequently.
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3
Reduce heat and simmer until slightly thickened, stirring occasionally, about 5 minutes.
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4
Mix in vanilla extract.
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5
Cool.
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6
Note: Sauce can be prepared 1 day ahead.
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7
Cover and chill.
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8
For crust: Spray 9-inch-diameter glass pie dish with nonstick vegetable oil spray.
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9
Finely grind chocolate wafer cookies in processor.
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10
Transfer cookie crumbs to bowl.
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11
Add 5 tablespoons melted butter and stir until moist crumbs form.
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12
Press crumb mixture onto bottom and up sides of prepared dish.
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13
Place crust in freezer.
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14
For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
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15
Beat in peanut butter.
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16
Using electric mixer fitted with clean dry beaters, beat whipping cream and vanilla extract in medium bowl to stiff peaks.
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17
Fold cream into peanut butter mixture.
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18
Mound filling into chilled crust.
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19
Smooth top.
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20
Freeze overnight.
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21
For Glaze: Bring whipping cream to simmer in heavy medium saucepan.
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22
Add chopped semisweet chocolate and stir until melted and smooth.
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23
Cool to lukewarm.
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24
Spoon glaze over filling.
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25
Sprinkle with chopped peanuts.
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26
Freeze until chocolate sets, about 30 minutes.
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27
Note: can be prepared 3 days ahead.
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28
Keep frozen.
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29
Let pie stand frozen 20 minutes at room temperature.
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30
Using warm knife, cut pie into wedges.
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31
Place pie on plates.
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32
Bring sauce to simmer, thinning with more cream if necessary.
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33
Spoon warm sauce around pie and serve.
