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Preheat oven to 350°.
Combine crumbs, 3 tablespoons sugar, and egg whites; toss
with a fork until moist. Press into bottom and up sides of a 9-
inch deep-dish pie plate coated with cooking spray. Prick crust
with a fork before baking. Bake at 350° for 10 minutes. Remove
from oven; cool on a wire rack.
Combine milk and remaining 1/4 cup sugar in a heavy saucepan
over 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 and chill
30 minutes.
Place cream cheese in a large bowl, and beat with a mixer at
medium speed until light and fluffy. Add milk mixture, beating on
low speed until combined. Fold in whipped topping; pour
mixture into prepared piecrust. Freeze, uncovered, 8 hours or
overnight or until hard. Sprinkle with peanuts and shaved
chocolate. Transfer pie to refrigerator 30 minutes before slicing.
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