Preheat oven to 350 degrees F. In a mixing bowl, combine the cookie crust with 1 tablespoon of the
peanut butter. Combine the mixture thoroughly and press into a 9-inch springform pan. Bake the crust for
8-10 minutes.
In an electric mixer with a whip attachment, whip the cream cheee and sugar until smooth. Add the
remaining 1 cup peanut butter, milk and nuts and whip for 1 minute. Turn the peanut butter mixture into a
mixing bowl. Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into
the prepared crust and refrigerate for 2 hours or until the pie is set.
In a sauce pan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until
the chocolate is completely melted. Remove from the heat and cool for 2 minutes, stirring constantly.
Remove the pie from the springform pan and place on a wire rack over a baking sheet lined with parchment
paper. Pour the chocolate topping over the pie, covering the top and sides completely. Refrigerate the pie
for 2 hours or unti the chocolate coating is set.