3 cups Chocolate or Rice Chex cereal, finely crushed
5 tbsp butter, melted
12 oz semisweet baking chocolate, chopped + more for chocolate shavings
1 1/2 tbsp unsweetened baking cocoa, sifted
2 cups half-and-half
1/3 cup sugar
1 egg + 2 egg yolks
6 tbsp whipping cream + 1 cup whipping cream, whipped
1/2 cup white vanilla baking chips
1/4 cup creamy peanut butter
In a small bowl, stir together cereal and melted butter; press in bottom and up sides of an ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes.
Heat oven to 350 degrees.
Bake crust for 15 minutes. Sprinkle with 1/3 of the chopped chocolate.
Meanwhile, in a large heatproof bowl, mix the cocoa and the remaining chopped chocolate; set aside.
In a 1-quart heavy saucepan, heat the half-and-half over medium-high heat until almost boiling.
In a medium heatproof bowl, beat the sugar, egg and egg yolks with a whisk until a pale yellow in color. Slowly beat in half of the hot half-and-half, then pour egg mixture into the saucepan. Reduce the heat to medium and heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour through a sieve into the cocoa/chocolate mixture; beat with whisk until smooth. Pour into the crust and refrigerate for 30 minutes.
Wipe out the saucepan and add the 6 tablespoons of whipping cream. Heat to boiling over medium-high heat.
Place the vanilla chips and peanut butter in a medium heatproof bowl and pour the hot cream on top. Let stand until melted, about 2 minutes. Beat with a whisk until mixture is smooth. Spread evenly over chilled pie; refrigerate until firm, about 1 1/2 hours.
To serve, top with whipped cream and chocolate shaving for garnish.