Decorate and Serve

• In a medium saucepan, combine the sugar, chocolate, evaporated milk and corn syrup. Heat over medium heat.
• Continue to cook until the mixture reaches 234 - 240 degrees on a thermometer or soft ball stage.
• Remove from the heat and add in the peanut butter. Stir well - at least 1-2 minutes, until the peanut butter melts and combines. Scrape the sides well.
• Pour the chocolate mixture into the graham cracker crust.
• Cover and chill for approximately 1 hour, or until set.
• After the chocolate is set, make the filling.

Pie Filling

• In a large bowl of a stand mixer, combine the softened cream cheese, peanut butter, powdered sugar and vanilla. Mix on low speed until combined. Bump up the speed to medium and scrape down the sides often until thoroughly combined.
• Add in the milk and continue to mix thoroughly - scraping the sides when needed.
• Add the whipped topping and gently fold into the peanut butter mixture.
• Pour the filling into the pie pan on top of the chocolate layer. Spread evenly to the edges.
• Cover and chill for 4-8 hours or until completely set.
• When ready to serve, sprinkle with the toppings - salted peanut pieces and about half of the mini chocolate chips.
• Melt the remaining chocolate chips and drizzle over the pie.
• Slice and serve.

Chocolate Base