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1
Prepare the crust by combining cookies and butter.
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2
Press into bottom and up sides of a 9 inch pie plate.
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3
CHILL UNTIL SET.
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4
Combine the chocolate chips, 1 tablespoon corn syrup and 1 tablespoon water in the top of a double boiler.
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5
Cook over simmering water until the chocolate melts and the mixture is smooth.
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6
Remove from heat and COOL WELL.
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7
Meanwhile combine the peanut butter, 13 cup sugar, 3 tablespoon corn syrup, and 3 tablespoon water in a 2 quart saucepan.
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8
Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended.
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9
Pour into a bowl and stir in the peanuts; COOL.
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10
Beat the egg whites until foamy, using an electric mixer at high speed.
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11
Gradually add 2 tablespoon sugar, 1 tablespoon at a time, beating well after each addition.
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12
Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted.
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13
Fold the egg white mixture into the whipped cream.
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14
Then fold in the peanut butter mixture.
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15
Pour half of the peanut butter mixture into the crust.
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16
Drizzle half of the chocolate mixture over the filling.
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17
Top with the remaining filling.
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18
Drizzle the remaining chocolate in parallel lines over the filling.
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19
Pull a knife across the lines at 1 inch intervals.
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20
FREEZE UNTIL FIRM.
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21
Wrap securely in aluminum foil.
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22
Return to the freezer and CONTINUE FREEZING 8 HOURS OR OVERNIGHT.
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23
Remove from the freezer 10 minutes before serving.
