Courtesy of Kristen Eppich
Line the bottom of an 8 or 9-inch spring form pan with parchment paper. Stir cookie crumbs with peanuts, icing sugar and melted butter in a medium bowl. Press into the bottom of the pan, forming the crust. Place in the freezer and reserve.
Stir icing sugar with egg yolks in a medium bowl. Heat 1/2 cup (125 mL) cream in a small saucepan over medium heat until bubble form at the edges of the pot and steam starts to rise. Remove from heat. Working in very small additions, whisk into egg mixture until all the cream has been added and mixture is smooth. Return to pot over medium heat. Cook, stirring constantly until the first signs of a boil appear. Remove from heat and pour into a shallow dish. Cover with plastic wrap and chill overnight.
Beat the butter in a large bowl using an electric mixer until smooth. Beat in peanut butter then egg mixture. Beat the remaining cream to stiff peaks then stir into mixture. Pour over cookie crust and freeze for at least four hours or overnight.
Place the chopped chocolate in a medium bowl. Heat the cream until it almost comes to a boil. Pour over the chocolate and let sit for 5 minutes. Stir vigorously until it forms a thick chocolate sauce. Pour over pie and chill until set, about 10 minutes. Remove from pan and slice into servings.