Peanut Butter Pie

1 1/2 cups graham cracker crumbs
5 tablespoons butter -- melted
3 tablespoons granulated sugar
8 ounces cream cheese -- at room temperature
3/4 cup creamy peanut butter
1 cup powdered sugar
1 1/2 cups heavy cream
3/4 cup chocolate-covered peanuts -- coarsely chopped
1 cup semisweet chocolate chips

Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir well. Press into bottom and up sides of a 9-inch pie plate. Bake 12 minutes, or until crust is golden brown. Let cool completely on a wire rack.

In a large bowl, beat cream cheese, peanut butter, and powdered sugar until blended. Beat in 1/4 cup cream. In a medium bowl with clean beaters, beat 3/4 cup cream until stiff. Stir 1/4 into peanut butter mixture. Gently fold in remaining whipped cream. Pour half of filling into pie shell and spread evenly. Sprinkle on 1/2 cup chocolate-covered peanuts. Pour on remaining filling, spreading evenly. Freeze pie until firm, about 3 hours.

In a small saucepan, heat remaining 1/2 cup cream over medium-low heat until hot. Add chocolate chips and remove from heat. Whisk until melted and smooth. Set glaze aside to cool.

Before serving, spread chocolate glaze over pie. Sprinkle with remaining peanuts. Refrigerate 30 minutes, or until glaze sets and pie softens slightly.
NOTE: This pie is very rich, so serve it in small slices.
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