Preparation / Directions:
Crust: Preheat oven to 350 degrees. Mix graham cracker crumbs, peanuts, sugar, and melted butter. Press mixture into greased 10-inch springform pan. Bake 10 minutes, then set aside.
Filling: Cream butter until fluffy. Gradually add sugar, then egg yolks and vanilla or liqueur. Fold in warm peanut butter. Clean metal bowl and beater with vinegar and salt to remove all residue, then wipe dry. Beat egg whites until stiff and fold into peanut butter mixture. Add whipped cream. Spoon mousse into prepared springform pan and freeze. Remove pie from freezer 30 to 60 minutes before serving. Drizzle chocolate sauce over top and slice. Garnish with chopped peanuts.
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