Prepare the Graham Cracker Crust, and allow to cool completely.
Using an electric mixer, beat the cream cheese with the confectionersí sugar until creamy. Add the peanut butter, milk, and peanuts and beat well.
Fold half the whipped cream into the peanut butter mixture and spoon this into the piecrust, smoothing out the top. Refrigerate for at least 1 hour until set.
To serve, spoon some of the remaining whipped cream over each wedge of pie, and top with 1 tablespoon of peanuts and 1 tablespoon of chocolate curls.
Yield: one 9-inch pie