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1
Combine crushed crackers, 1/3 cup sugar, and melted butter in a medium bowl.
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2
Press mixture on bottom and up sides of an ungreased 9-inch deep-dish pieplate.
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3
Bake at 350 for 8 minutes or until golden brown.
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4
Let cool on a wire rack.
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5
Stir together chocolate candy bar pieces and 3 tablespoons warm whipping cream until chocolate is melted and smooth.
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6
Pour into cooled piecrust.
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7
Beat 2/3 cup whipping cream at medium-high speed with an electric mixer until soft peaks form.
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8
Beat together cream cheese and confectioners sugar at medium speed with an electric mixer until blended.
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9
Add peanut butter, 1/3 cup whipping cream, 1 teaspoons vanilla, and white chocolate, beating at medium speed until blended.
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10
Fold in 2/3 cup whipped cream.
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11
Spread mixture evenly over milk chocolate layer in pan.
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12
Cover and freeze 30 minutes or until slightly firm.
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13
Spread Ganache evenly over chocolate layer, and sprinkle with chopped nuts.
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14
Beat remaining 1 cup whipping cream at high speed with an electric mixer until soft peaks form.
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15
Add 1/4 cup confectioners sugar and remaining 1/2 teaspoons vanilla, beating until stiff peaks form.
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16
Spoon cream mixture into a 1-qt.
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17
zip-top plastic bag.
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18
(Do not seal.)
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19
Snip a tiny hole in 1 corner of bag, and pipe onto edges of pie by gently squeezing bag.
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20
Cover and chill at least 1 hour.
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21
Garnish, if desired.
