  Chocolate-Peanut Mousse Pie  1 1/4 c crushed chocolate grahm crackers 3 Tbsp sugar 1/3 c butter 3 3/4 c whipping cream 4 oz bitter sweet chocolate, finely chopped 1 c chopped nuts 1 1/3 c peanut butter flavored pieces Optional: chocolate curls For crust, combine graham crackers and sugar, stir in butter Spread onto bottom and up sides of a 9" pie plate. Bake in a 375 oven for 5 min, cool. Meanwhile, in a saucepan combine3/4 cup whipping cream and the chocolate. Stir over low heat till mixture is smooth. Stir in 3/4 cup of the peanuts. Pour over crust. Place in the freezer and chill about 20 minutes, or till set, then place in refridgeater. Cover and refrigerate remaining chocolate mixture. Meanwhile, in another saucepan combine 1 cup of the cream and beanut butter pieces. Stir over low heat till mixture is smooth. Chill in refrigerator 30 minutes or till cool, but not stiff. Stirring occasionally. In a chilled bowl beat remaining 2 cups cream with chilled beaters on medium speed till soft peaks form. Fold about 1/2 of the whipped cream into the peanut butter mixture, gently fold in remaining whipped cream. Spoon 2 1/2 cups of the mixture over the chocolate in crust. Place in freezer for 15 minutes or till set. Cover and refrigerate remaining peanut butter mixture. Spread remaining chocolate mixture over peanut butter mixture. Spoon on remaining peanut butter mixture around the edge of pie. Sprinkle with the remaining nuts. If dressed garnish with chocolate curls. Chill at least 4 hours or over night.   
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