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1
Make the crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie plate.
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2
Pulse the graham crackers and peanuts in a food processor until finely ground.
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3
Add the melted butter and pulse to combine.
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4
Press the crumb mixture into the bottom and up the side of the prepared pie plate.
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5
Bake until set, 10 to 12 minutes.
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6
Transfer to a rack to cool.
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7
Meanwhile, put the chocolate chips in a microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring after each, until melted and smooth.
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8
Spread evenly in the prepared crust with a small offset spatula or the back of a spoon; set aside until the chocolate sets, about 10 minutes.
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9
Make the filling: Beat the heavy cream in a bowl with a mixer on medium-high speed until soft peaks form; refrigerate until ready to use.
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10
In another bowl, beat the peanut butter, cream cheese, milk and vanilla on medium-high speed until smooth, about 1 minute.
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11
Add the confectioners' sugar and mix on low speed until incorporated.
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12
Gently fold half of the whipped cream into the peanut butter mixture until combined, then fold in the rest.
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13
Spoon into the prepared crust and smooth the top.
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14
Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight.
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15
Top with shaved chocolate before serving.
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16
Photograph by Johnny Miller
