Grind about 10 graham cracker sheets in a mini food processor (in a few batches) until they are finely ground. Stir in with other crust ingredients.
Press crust into a tart pan with removable bottom. Any pan will work okay, but it might be a bit hard getting the pie out.
Bake pie crust at 350 Fahrenheit for 15 minutes. Let cool.
Combine chocolate ingredients in a microwave safe bowl and microwave for about three minutes on medium power until the mixture is just melted. Stir it after each minute.
Pour chocolate layer into crust and spread it evenly. Freeze crust for 15 minutes.
Combine peanut butter filling ingredients into a microwave safe dish and melt on medium power, stirring frequently.
In a large bowl, whip together cream and sugar until it is stiff, but not quite holding peaks – a step before whipped cream. Then whisk in the melted peanut butter mixture.
Pour into pan.
Chill for at least two hours, but overnight is best. Drizzle with melted chocolate and peanut butter for decoration.