-
1
Prepare a 9-inch pie plate.
-
2
For the crust; in a bowl mix the crushed cookies with 2 tablespoons sugar and 1/2 cup melted butter.
-
3
Press into bottom and up sides of the pie plate.
-
4
Place in the refrigerator or freezer while making the remainder of the pie.
-
5
For the filling; in saucepan heat 3/4 cup whipping cream just to boiling; remove from heat and stir in 1-1/4 cups chocolate chips until smooth, then mix in the chopped peanuts (if using).
-
6
Spread the mixture on top of the chilled pie crust spreading out to coat evenly; place in the freezer.
-
7
In a bowl beat 1 cup whipping cream until stiff adding in vanilla a little at a time while beating; set aside.
-
8
In another bowl beat the cream cheese with 2 tablespoons sugar for about 3-4 minutes (the sugar must be completely dissolved) then beat in peanut butter until combined.
-
9
Fold in the whipped cream into the peanut butter mixture until combined (this might take a few minutes).
-
10
Spread the mixture on top of the chocolate layer in the crust.
-
11
Place in the freezer until firm.
-
12
For the topping in a microwave-safe bowl melt 1/3 cup chocolate chips with margarine on HIGH until the chocolate is melted; remove and stir until combined and smooth.
-
13
Immediately drizzle over the top of the frozen pie and place back in the freezer.
-
14
If you are storing this pie more than 24 hours cover tightly with foil.
-
15
Remove the pie from the freezer about 15 minutes before slicing.
