Preheat oven to 350°F. Grease a 9-inch pie dish and set aside.

In a food processor, combine graham crackers and cocktail peanuts, pulsing until finely ground. Drizzle melted butter and pulse until it resembles wet sand. Press this mixture into the bottom and up the sides of your prepared pie dish.

Bake the crust for 10-12 minutes until set. Once baked, transfer to a wire rack to cool completely.

Melt dark chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth.

Pour melted chocolate into the cooled crust and spread evenly. Chill until set, about 10 minutes.

In an electric mixer, beat cold heavy cream on medium-high speed until soft peaks form. Transfer whipped cream to a small bowl and refrigerate.

In a clean mixing bowl, beat peanut butter, cream cheese, milk, and vanilla extract until smooth (2-3 minutes at medium speed). Gradually add powdered sugar, mixing until just combined.

Gently fold half of the whipped cream into the peanut butter mixture. Once incorporated, fold in the remaining whipped cream until the filling is light and fluffy.

Spoon the filling into the chocolate-coated crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate until set, ideally overnight.

To serve, add chocolate shavings or curls on top for a beautiful finish.