Place 2/3 c. chocolate chips and milk in microwave for 30-45 seconds until melted. Stir well to mix and pour in bottom and up sides of crust. Using a spatula will help. Completely cover crust with chocolate and then refrigerate until firm, about 10 minuts.
Beat peanut butter, cream cheese and 3/4 cup sugar until blended. Set aside. In another bowl using same beaters, whip cream and 1/2 cup sugar until firm. Fold in 1/3 of the whip cream mixture into the peanut butter mixture to soften, then add the remainder of whip cream mix. Fold in gently until thoroughly mixed. Spoon into the cooled crust, smoothing the surface. Refrigerate until set, about 3 hours.
In a medium bowl, combine chocolate and whipping cream in microwave until chocolate is melted and cream is hot. Use 20 second intervals and stir in between until blended. Cool until barely warm. Spread topping over chilled pie. Refrigerate until firm, about 10 more minutes. Spread ready made whipped cream around edge of pie and then sprinkle chopped peanuts and chocolate pieces on top of whipped cream.