Preheat oven to 350F.

In a mixing bowl (what else?), combine the cookie crust with 1/4 cup of the peanut butter. Combine the mixture thoroughly and press into a 9-inch spring form pan. Bake the crust for 8 to 10 minutes. Using an electric mixer, whip the cream cheese and sugar until smooth. Add the remaining peanut butter, milk and nuts and whip for 1 minute.

Put the peanut butter mixture into a mixing bowl (again, what else?) and whip 2 cups of the heavy cream; 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 saucepan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted. Remove from heat and cool for 2 minutes, stirring constantly.

Remove the pie from the spring form 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 until the chocolate coating is set. Oh baby.