TO MAKE THE GRAHAM CRACKER CRUST

Preheat oven to 375 degrees F.

Crush the graham crackers in a food processor or zip topped bag. Add the sugar and pulse or mix until blended. Pour the crumbs into a bowl and stir in the melted butter.

Pour crumbs into a pie pan and press them evenly along the bottoms and sides.

Bake in the oven for 15 minutes. Remove and set aside to cool.

TO MAKE THE PIE FILLING

Heat marshmallow fluff and 2/3 cup of heavy cream in a saucepan over low heat, stirring constantly. As soon as it is all melted and combined, remove from the heat and set aside to cool.(You may want to pour the marshmallow cream into a bowl and place it in the refrigerator to speed up the cooling process).

Pour the remainder of the heavy cream (2 cups) into a mixing bowl and beat cream until stiff. Set aside.

Using an electric mixer, beat the cream cheese with the powdered sugar until creamy. Add the peanut butter, milk and chopped peanuts and mix well.

Pour the cooled marshmallow mixture into the whipped cream and fold together gently.

Pour the marshmallow cream into the peanut butter mixture and fold together gently.

Spoon the filling into the pie crust, smoothing out the top. Refrigerate for at least 3 hours. (The longer the pie stays in the refrigerator, the firmer it will become).

To serve, spoon additional whipped cream over the top and garnish with chocolate shavings and chopped peanuts, if desired.