Make the nutty wafer crust

Position a rack in the center of the oven and preheat to 350 degrees.  In a medium bowl, stir together the cookie crumbs, chopped peanuts and melted butter, until well combined. Press the mixture evenly into the bottom and up the side of a 9-inch pie plate.

Bake the crust for 8 to 10 minutes, until set. Cool on a wire rack.

Make the chocolate-peanut butter crunch filling

In a medium saucepan, off the heat, combine the sugar with the cornstarch. Gradually whisk in the milk and yolks until smooth. Place the pan over medium heat and cook, whisking constantly until the mixture comes to a boil and thickens, about 7 to 10 minutes. Whisk until smooth. Whisk in the peanut butter.

In a small bowl, combine 1 cup of the hot peanut butter mixture with the chocolate chips and stir until the chips are melted. Scrape the mixture into the prepared crust. Cover the surface of the filling with plastic wrap and chill for 1 hour, until set. Transfer the remaining peanut butter mixture to a medium bowl, cover with plastic wrap, and chill 45 minutes, until cool, but not set.

In a medium bowl, using a hand-held electric mixer, beat the heavy cream to soft peaks. Using a rubber spatula, gently fold the cream into the peanut butter mixture. Scrape the mixture on the chocolate filling and, using a small offset metal spatula, smooth into an even layer. Chill 1 hour, or until set.

Garnish the top of the pie with sweetened whipped cream and a sprinkling of chopped peanuts.

Yield: 8 servings