Lightly coat a 9-inch deep-dish pie plate with cooking spray, and set aside.

Pulse together cookie crumbs, peanuts, and sugar in a food processor until peanuts are finely ground, 20 to 24 pulses.

Add butter and vanilla; pulse until mixture holds together when squeezed, about 6 pulses.

Spoon into prepared pie plate; firmly press into bottom and up sides of plate. Freeze for 5 minutes.

Place chocolate chips and cream in a small microwavable bowl. Microwave on HIGH in 30-second intervals, stirring until chocolate is melted and smooth.

Pour half of mixture evenly over bottom of crust; freeze crust until ready to use. Cover remaining Ganache, and refrigerate until ready to use.

Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk in milk, cream, and egg until combined.

Bring to a simmer over medium-high, whisking constantly. Reduce heat to medium; cook, whisking vigorously, until thickened, about 1 minute.

Remove from heat; whisk in peanut butter, butter, and vanilla until smooth. Spoon mixture into a large bowl.

Refrigerate until slightly cooled, whisking occasionally, about 20 minutes.

Remove crust from freezer. Using a small offset spatula, spread pudding evenly over Ganache layer in crust.

Place plastic wrap directly on pudding to prevent a film from forming. Refrigerate until pudding is set, at least 6 hours or up to 12 hours. Remove plastic.

Microwave remaining Ganache on HIGH in 30-second intervals, stirring until chocolate is melted and smooth.

Using a small offset spatula, spread mixture over pie to evenly cover pudding layer. Garnish with chopped peanuts.