Preheat oven to 350°. Spray 9"-diameter glass pie dish with nonstick spray. Blend graham crackers, melted butter, and 2 Tbsp sugar in food processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes.

Meanwhile, combine chocolate chips, ⅔ c cream, corn syrup, and 1 tsp vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.

Microwave peanut butter chips and ¾ c cream in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. Whisk in peanut butter and 1 tsp vanilla. Cool to barely lukewarm. Beat remaining 1 c cream and 2 Tbsp sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions. Spoon mousse over chocolate layer. Garnish with drizzled melted chocolate and peanuts (optional). Chill at least 1 hour and up to 1 day.

Editor’s note: This delicious pie was originally published in our August 2006 issue and first appeared online in July 2006. Make it your own by changing up the cookie crust. Nearly any crunchy thing will work: Think chocolate graham crackers, peanut butter cookies, Oreos, or even fortune cookies for an easy, customized dessert recipe.