one third c Chocolate chips; semi-sweet 4 tb Corn syrup, light; divided 4 tb ;Water, divided one third c Peanut butter, creamy one third c Sugar; + 2 Tablespoon quarter c Peanuts; chopped 2 Egg whites 1 ts Vanilla 1 c Heavy cream; whipped Prepare the crust by combining cookies and butter. Press into bottom and up sides of a 23 cm pie plate. CHILL UNTIL SET. Combine the chocolate chips, 1 Tablespoon corn syrup and 1 Tablespoon water in the top of a double boiler. Cook over simmering water until the chocolate melts and the mixture is smooth. Remove from heat and COOL WELL. Meanwhile combine the peanut butter, one third cup sugar, 3 Tablespoon corn syrup, and 3 Tablespoon water in a 2 litre saucepan. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended. Pour into a bowl and stir in the peanuts; COOL. Beat the egg whites until foamy, using an electric mixer at high speed. Gradually add 2 Tablespoon sugar, 1 Tablespoon at a time, beating well after each addition. Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted. Fold the egg white mixture into the whipped cream. Then fold in the peanut butter mixture. Pour half of the peanut butter mixture into the crust. Drizzle half of the chocolate mixture over the filling. Top with the remaining filling. Drizzle the remaining chocolate in parallel lines over the filling. Pull a knife across the lines at 3 cm intervals. FREEZE UNTIL FIRM. Wrap securely in aluminum foil. Return to the freezer and CONTINUE FREEZING 8 HOURS OR OVERNIGHT. Remove from the freezer 10 minutes before serving.