Combine the crumbs, 3 tablespoons sugar, and egg whites; toss with a fork till moist. press into bottom and up sides 9-inch deep-dish pie plate coated with cooking spray. prick crust with fork before baking. Bake at 350 degrees f for 10 minutes. remove from oven ; cool on wire rack.
combine milk and remaining 1/4 cup sugar in a heavy saucepan on medium-low heat. cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. cover chill 30 minutes.
Place cream cheese in a large bowl, and beat with a mixer at medium speed to light and fluffy. add milk mixture, beating on low speed till combined. Fold in whip topping; pour mixture in prepared piecrust. freeze, uncovered. overnight. then sprinkle with nuts and shaved chocolate. transfer pie to refrigerator for 30 to 35 minutes before slicing ummmmmmm.