Creamy Chocolate Peanut Butter Pie

CREAMY CHOCOLATE PEANUT BUTTER PIE
CRUST:
1 ¼ c. dry-roasted, salted peanuts
½ c. sugar
Pinch ground cloves
¼ c. butter, melted
6 oz. bittersweet chocolate
¼ c. heavy cream
FILLING:
1 ½ c. milk
2 eggs
1 c. powdered sugar
2 T. cornstarch
Pinch salt
4 oz. cream cheese, cut into pieces
½ c. creamy peanut butter
1 t. vanilla extract
TOPPING:
2 oz. bittersweet chocolate
1 ¼ c. heavy cream, chilled
1 T. powdered sugar

1. CRUST: Preheat oven 350. Pulse peanuts, sugar and cloves in food processor until it looks like coarse sand. Pulse in butter. Press the mixture evenly into bottom of 10” spring form pan and bake until set, about 15 minutes. Set aside and cool slightly.
2. Melt chocolate with cream in microwave, stirring every 30 seconds until smooth, the spread over the cooled crust. Freeze crust while making filling.
3. FILLING: Whisk milk, eggs, powdered sugar, cornstarch and salt in saucepan. Cook over medium heat, whisking constantly, until boiling. Continue cooking until consistency looks like mayo. Transfer to a bowl. Whisk cream cheese, peanut butter and vanilla. Spread evenly over the chocolate crust. Refrigerate until cold or overnight.
4. TOPPING: Melt chocolate in microwave, stir every 30 seconds, until smooth, cool slightly. Whip cream with powdered sugar until it holds slightly stiff peaks. Stir a large spoonful of cream into chocolate and then fold all the chocolate into cream. Remove pie from pan.
5. Spread the cream topping onto the pie. Refrigerate at least 30 minutes before serving.
6. Keep refrigerated when not serving.