In an electric mixer, beat together the cream cheese, peanut butter, and powdered sugar, until fluffy. In a separate bowl, beat the heavy cream until thick. Add the 2 tablespoons powdered sugar and vanilla extract and beat until stiff peaks form.
Gently fold the whipped mixture into the peanut butter mixture. Pour the mixture into the pie crust and refrigerate for 2 hours.
After 2 hours, make your ganache. In a small saucepan, heat up your heavy cream until warm. Remove from the heat and add the dark chocolate, and whisk together, until smooth. Let the mixture cool until no longer warm. Gently pour over the chilled pie and spread out. Sprinkle chopped peanuts around the perimeter.
Chill the pie overnight, before serving.
* I used a homemade keto pie crust written out in the post.TO STORE: Peanut butter pie softens the longer it sits at room temperature, so keep it stored in the refrigerator at all times. Keep the pie covered, and it will keep well for up to 1 week.TO FREEZE: Place the pie in a shallow container and store it in the freezer for up to 6 months.