Line a 9x9 baking pan with nonstick foil (this is optional, but highly suggested. Once the pie has chilled, you can lift the foil straight out of the pan and slice into the bars easily). Set aside.

Mix melted butter and graham cracker crumbs together. Press crumbs into the bottom of the pan in an even layer.

Heat heavy cream until just under a boil (about simmer). You can do this in the microwave or on the stove. Place chocolate in a bowl and pour hot cream over the chocolate. Allow to stand at least 5 minutes before whisking until smooth. Pour ganache into the bottom of the crust, spreading until smooth.

With a standing mixer or hand mixer whip heavy cream until it begins to thicken. Add in powdered sugar and vanilla extract and whip until medium to stiff peaks have formed. Set aside.

Whisk instant vanilla pudding and milk together until it has thickened (it will be a very thick mixture). Add in peanut butter and vanilla extract and mix until smooth.

Fold in half of the whipped cream mixture into the peanut butter filling. Fold until the whipped cream is incorporated entirely.

Spread the peanut butter filling over the ganache, spreading in an even layer.

Spread the remaining whipped cream over the top of the pie.

Top with chocolate shavings or chopped peanuts, if desired.

Chill at least 3-4 hours, or overnight (and keep chilled in the fridge until ready to serve).

Lift the foil (and pie) out of the pan, and slice it into squares (12 smaller squares or 9 large squares).

Enjoy!

Refrigerate leftovers.