Step 1

For the pie: Preheat the oven to 350 degrees F. Coat a rimmed half-sheet pan (13-by-9 1/2-by-1-inch) with nonstick cooking spray.

Step 2

Unroll the pie crusts on a lightly floured surface, and place two crusts side by side with the centers of each circle touching. Stack the remaining crusts on top of the first two. Roll the crust into a rectangle, large enough to fit inside and up the sides of the prepared baking sheet.

Step 3

Transfer the crust to the prepared baking sheet and carefully lift the sides to fit into the edges of the pan. Fold the overhang under the edges and crimp the sides so they are even with the edge of the pan. Freeze for 15 to 20 minutes.

Step 4

Preheat the oven to 375 degrees F.

Step 5

Remove the crust from the freezer. Line the crust with parchment paper and fill with dried beans or pie weights. Bake until the crust is par-baked, about 15 minutes. Remove from the oven. Reduce the oven temperature to 350 degrees F. Carefully remove the parchment paper and beans and let cool while preparing the filling.

Step 6

Combine the brown sugar, eggs, molasses, peanut butter, melted butter, vanilla and salt in a bowl until well mixed. Sprinkle the honey-roasted peanuts over the crust in an even layer. Pour the filling over the top and spread to an even thickness. Bake until the filling is set and the crust is lightly golden brown, 25 to 30 minutes. Remove the pan to a wire rack and cool completely.

Step 7

Drizzle the melted chocolate over the cooled pie and let set.

Step 8

For the whipped cream: Combine the heavy cream, granulated sugar, salt and vanilla in a medium bowl. Beat with hand mixer until the mixture reaches soft peaks. To serve, cut the pie into slices and dollop with the whipped cream.