Humble Pie

For the crust:
1 1/2 c graham cracker crumbs
2 T creamy peanut butter
2 t unsweetened cocoa powder
6 T unsalted butter, melted and cooled

For the pie:
6 oz cream cheese
2 1/2 c creamy peanut butter
1 1/2 c sugar
1 t vanilla
1 c unsalted roasted peanuts, chopped
1 3/4 c heavy cream

Preheat oven to 300*. In a medium bowl, blend together the crumbs, peanut butter, cocoa and melted butter, using a handheld mixer. Scrape the mixture into a 9" pie pan. Using your fingers, press the mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4 in thick. Bake for 7 minutes, then cool completely on a rack.
To make the filling, beat the cream cheese, peanut butter, sugar and vanilla in a medium bowl with a handheld mixer until smooth. Fold in the peanuts. In a clean medium bowl, using clean beaters, whip the cream to stiff peaks. Carefully fold the whipped cream into the peanut mixture in three additions, until the mixture is a uniform color and no streaks remain.
Scrape the filling into the cooled crust. Smooth the filling, forming a slight dome in the center. Refrigerate the pie, uncovered, at least one hour. Once the filling has set, cover pie with plastic wrap and chill completely, at least another hour. Serve wedges cold. Store covered in refrigerator.