Lightly grease and line the bottom and sides of a 9 inch spring form pan. Line with parchment paper and then very lightly grease the parchment paper as well.

Mix together the crumbs, butter and sugar.

Press the crumbs into the bottom and ¾ of the way up the sides of the prepared pan. Set aside.

Whip the whipping cream, icing sugar ans vanilla extract to firm peaks.

Slowly beat in the condensed milk.

Next beat in the mascarpone cheese and peanut butter.

Pour into the prepared crust and freeze for several hours or preferably overnight.

Melt together the chocolate chips and scalded whipping cream in a double boiler.

Reserve a little of the chocolate mixture to drizzle over the whipped cream if you like, then spread the rest over the top of the frozen pie.

Return to the freezer until ready to serve. Before serving you can garnish with whipped cream and a drizzle of the chocolate ganache as well as some roasted peanuts.