Tassel Ridge® Peanut Butter and Chocolate Pie

With oven rack in middle position, preheat oven to 325°F. Line baking sheet with parchment paper. Combine peanuts, granulated sugar, water, and salt in medium saucepan. Bring to boil over medium heat. Cook, stirring constantly, about 10 minutes, or until water evaporates and sugar appears dry, somewhat crystallized, and coats peanuts evenly. Reduce heat to low. Continue stirring constantly, until sugar turns amber color, about 2 minutes. Transfer peanuts to parchment-lined baking sheet. Spread in even layer. Cool completely, about 10 minutes. Set aside. Grease a 9-inch pie pan. Add crackers and brown sugar to food processor. Process until finely ground, about 30 seconds. Add melted butter. Process until combined, about 8 pulses. Press crumbs into bottom and up sides of pie pan. Bake until crust begins to brown, 12 to 14 minutes, rotating pan halfway through baking. Cool completely on wire rack, about 30 minutes. Spread ⅓ cup peanuts evenly over bottom of crust. Set aside. Combine ¾ cup powdered sugar, peanut butter, cream cheese, and 3 tablespoons cream in electric mixer bowl. Mix on low speed until combined, about 1 minute. Whip on medium-low until fluffy, about 1 minute. Transfer to large bowl. Set aside. Put ¾ cup cream in mixer bowl. Whip on medium-low until foamy, about 1 minute. Whip on high until stiff peaks form, 1 to 3 minutes. Gently fold whipped cream into peanut butter mixture. Continue folding until no white streaks remain. Spoon mixture into pie crust, spreading evenly. Combine remaining cream, powdered sugar, and vanilla in mixer bowl. Whip on medium-low until foamy. Whip on high until stiff peaks form, 1 to 3 minutes. Spread evenly over peanut butter mixture. Refrigerate until set, about 2 hours. Meanwhile, roughly chop remaining peanuts. Sprinkle over chilled pie before serving. Serves 8.