Ingredients:
 
1 baked Graham Cracker Crust
8 ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 cup chunky peanut butter
2 tablespoons milk
3 tablespoons chopped roasted peanuts
4 cups heavy cream, whipped with a little sugar to sweeten, in all
1/4 cup chopped roasted peanuts
Chocolate shavings
1 cup chocolate sauce in squeeze bottle
Powdered sugar in shaker
Fresh mint sprigs

 
Directions:

In a large bowl, beat the cream cheese and powdered sugar until smooth with an electric mixer. Add the peanut butter, milk, and peanuts. Beat the mixture until smooth.

Fold in half of the whipped cream into the peanut butter/cheese mixture. Set aside the remaining whipped cream in the refrigerator to use at serving time.

Spoon the filling into the prepared pie shell and refrigerate the pie for 1 hour or until the pie is set.

To serve, cut into equal slices and garnish the pie slices with the remaining whipped cream, chopped peanuts, chocolate shavings, chocolate sauce, powdered sugar, and mint sprigs.