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PdfUse the paddle attachment of an electric mixer at medium, then high speed, to beat together the cream cheese and peanut butter until light and fluffy, about 2 minutes.
Whip the cream until it holds good, stiff peaks. Place a few spoonfuls of whipped cream in the peanut butter mixture and mix on medium speed to combine evenly. Add the remaining whipped cream and fold it in gently with a rubber spatula until well blended, taking care not to deflate the whipped cream.
Pour the filling into the prepared crust. Refrigerate for at least 2 hours, until firm.
Melt the chocolate in a double boiler over low heat and let cool slightly. Pour the chocolate over the top of the pie, tilting the pan to spread it evenly. Refrigerate until the chocolate is set, about 30 minutes.
Garnish the top with the shaved chocolate. Serve the pie with the remaining mousse, spooning it over each slice. Use a pastry bag with a plain tip to pipe the reserved mousse onto the peanut butter-chocolate pie for decoration. Serve the rest of the pie with the shaved chocolate.