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

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

Drizzle the melted butter over the mixed crumbs and pulse until the mixture resembles wet sand.

Press the mixture firmly into the bottom and up the sides of the prepared pie dish. Bake the crust for about 10-12 minutes, or until set. Allow it to cool completely.

Melt the dark chocolate in a heatproof bowl over simmering water until smooth.

Pour the melted chocolate over the cooled crust, spreading it evenly. Chill for about 10 minutes until hardened.

In a bowl, beat the heavy cream on medium-high speed until soft peaks form, then refrigerate.

In a clean bowl, beat the peanut butter, cream cheese, milk, and vanilla extract on medium speed for 2-3 minutes.

Reduce mixer speed to low and gradually add the powdered sugar until combined.

Fold in half of the whipped cream, then fold in the remaining whipped cream gently.

Spoon the creamy filling into the prepared crust, smoothing the top.

Cover with plastic wrap and refrigerate until set, about 3 hours or overnight.

Before serving, top with chocolate shavings or curls.