This is to die for!

Ingredients:

• little bit of vegetable oil
• 1 3/4 cups chocolate wafer crumbs
• 1/2 cup chopped unsalted roasted peanuts (divided)
• 6 tablespoons unsalted butter, melted
• 3/4 cup granulated sugar
• 3 tablespoons granulated sugar
• 2 1/4 cup milk (whole)
• 3 egg yolks (large)
• 3/4 cup crunchy peanut butter
• 2 ounces semisweet chocolate (chopped)
• 2 1/2 cups heavy cream (divided) 

Crust:  Preheat oven to 350 degrees.  Oil 9 inch pie pan.  Mix together well the cookie crumbs, 1/4 cup peanut butter and butter.  Press into bottom and sides of pie pan.  Bake for 9 minutes or until set. 

Filling:  Mix well, 3/4 cup sugar with cornstarch in saucepan.  Slowly whisk in milk and egg.  Whisk constantly over medium heat, bring to a gentle boil and continue for another minute until it gets thick.  Remove from heat and whisk in the rest of the peanut butter.  Get a bowl.  Put a cup of the warm mixture in it and add in chocolate, stirring till melted.  Scrap contents of bowl into crust.  Cover with plastic wrap, pressing it directly to the top, chill in fridge for an hour to set.  While that is setting, put the remaining mixture into a bowl and chill, covered just to cool (like 45 minutes) not set.  In another bowl, beat 1 1/2 cups of cream until soft peaks start forming.  Fold the cram into the cooled peanut butter mix in the cool bowl.  Remove plastic from pie and add cream/peanut butter mix to the top.  Smooth and chill for another hour.

Topping:  Put 1 cup cream in bowl and beat on medium/low for 30 seconds or so.  Increase speed and add 3 tablespoons sugar.  Beat until soft peaks form.  Add to top as pretty as you like!  Add remaining 1/4 cup peanuts over the cream, sprinkling.  Chill and serve!