Preheat your oven to 350 degrees F and grease a 9-inch pie dish.

In a food processor, combine the graham crackers and cocktail peanuts. Pulse until finely ground.

Drizzle the melted butter over the mixture and pulse again until combined, resembling wet sand.

Press the crumb mixture firmly into the bottom and up the sides of the prepared pie dish.

Bake the crust for about 10-12 minutes until set. Transfer to a wire rack and let it cool completely.

In a heatproof bowl over a simmering saucepan of water, add the dark chocolate. Stir continuously until melted and smooth.

Pour the melted chocolate over the cooled crust, evenly spreading it with an offset spatula.

Chill in the refrigerator for about 10 minutes to let the chocolate set.

In an electric mixer, beat the cold heavy cream on medium-high speed until soft peaks form.

Transfer to a small bowl, cover, and refrigerate until needed.

In a clean mixing bowl, combine the creamy peanut butter, cream cheese, whole milk, and vanilla extract. Beat on medium speed for 2-3 minutes until smooth.

Gradually add in the powdered sugar and mix until well combined.

Gently fold half of the whipped cream into the peanut butter mixture until just incorporated.

Then, fold in the remaining whipped cream, ensuring the filling is light and fluffy.

Spoon the peanut butter filling into the chocolate-covered crust, smoothing out the top with a spatula.

Cover the pie with plastic wrap and chill in the fridge for at least 3 hours or overnight for best results.

Top your pie with chocolate shavings or curls for an extra decorative touch. Enjoy the indulgent flavors!