| 1 | Prepare the crust by combining cookies and butter. |
| 2 | Press into bottom and up sides of a 9" pie plate. |
| 3 | Chill until set. |
| 4 | Combine the chocolate chips, 1 tbsp corn syrup and 1 tbsp water in the top of a double boiler. |
| 5 | Cook over simmering water until the chocolate melts and the mixture is smooth. |
| 6 | Remove from heat and cool well. |
| 7 | Meanwhile combine the peanut butter, 1/3 cup sugar, 3 tbsp corn syrup, and 3 tbsp water in a 2 quart saucepan. |
| 8 | Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended. |
| 9 | Pour into a bowl and stir in the peanuts; cool. |
| 10 | Beat the egg whites until foamy, using an electric mixer at high speed. |
| 11 | Gradually add 2 tbsp sugar, 1 tbsp at a time, beating well after each addition. |
| 12 | Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted. |
| 13 | Fold the egg white mixture into the whipped cream. |
| 14 | Then fold in the peanut butter mixture. |
| 15 | Pour half of the peanut butter mixture into the crust. |
| 16 | Drizzle half of the chocolate mixture over the filling. |
| 17 | Top with the remaining filling. |
| 18 | Drizzle the remaining chocolate in parallel lines over the filling. |
| 19 | Pull a knife across the lines at 1 inch intervals. |
| 20 | Freeze until firm. |
| 21 | Wrap securely in aluminum foil. |
| 22 | Return to the freezer and continue freezing 8 hours or overnight. |
| 23 | Remove from the freezer 10 minutes before serving |
