First, make the Graham Cracker Crust.  Preheat the oven to 350 degrees.  Combine the crust ingredients in a bowl and mix thoroughly.  Press the mixture into a 9-inch pie pan.  Bake until golden and crisp (about 6 minutes).  Allow the crust to cool completely before filling.  Next, make the filling.  Beat the cream cheese with the powdered sugar until creamy.  Add the peanut butter, milk and chopped peanuts and beat well.  Fold half the whipped cream into the peanut butter mixture.  Spoon this into the pie crust, smoothing out the top.  Refrigerate for at least 1 hour.  Serve with a dollop of the remaining whip cream on each wedge of pie and sprinkle with chocolate shavings.

Our comments:  One of our best driving adventures took us to Canada via Key West.  The most memorable part of the trip was getting caught with a handgun at the Canadian border.  The second most memorable part was the Peanut Butter Cream Pie and Key Lime Pie at the 7-Mile Grill in Marathon right before the 7-mile bridge.  We have replicated the pie part.  Now if we can only get Bubba to give up his gun.