To make the crust, combine butter and graham crumbs in a bowl until moistened. Press into a 8 or 9-inch pie plate and stick in the fridge while you make the truffle layer.
To make the truffle layer, place chocolate in a large bowl. Heat cream in a small sauce pan over medium heat until it just begins to bubble. Pour cream over the chocolate and let sit for a minute, then stir continuously until a dark chocolate forms. Pour into the crust then stick in the freezer for 30 minutes to set.
For the whipped layer, melt the chocolate, peanut butter and 1/2 cup of cream together, either in the microwave or over a double boiler. Stir constantly until it becomes dark and chocolately and is completely combined. Let cool completely. Take the remaining cold whipped cream and add it to the bowl of your electric mixer with a whisk attachment. Beat until stiff peaks form, then slowly pour in the chocolate peanut butter mixture, using a spatula to scrape down the sides if needed. Spread whipped layer evenly over the truffle layer, then refrigerate over night.
Right before serving, whip the other 1 1/2 cups of cream (just like you did when you started for the truffle layer) and spread on top of the pie. Cover with chocolate. Serve immediately.