Preheat the oven to 350.

Crush the crackers and add the sugar and peanuts in a medium sized bowl.  Give it a good mix and then set aside.

In another medium sized bowl, beat the egg whites until stiff and forming peaks.  (use a hand mixer or stand mixer if you wish, but a whisk works fine and gives your arms something to do!).

Add the cream of tartar and white sugar to the stiff egg whites and ever so gently fold in with a spatula.

Fold the cracker mixture gently into the egg  mix and pour into a 9” pie pan.

Bake in the center of the oven on the center rack for 20 minutes.

Remove from the oven and allow to cool completely. (put in the fridge and allow to become cold!).  Refrigerate for 3-4 hours before serving.

When ready to serve, top with whipped cream (or cool whip, see notes) placed in the center ⅔ of the pie allowing the edge of the crust to be seen at the edges of the pie plate.

Garnish with bittersweet chocolate gratings.

***It is ok to use cool whip if that is what you want to do***

Place a medium sized metal bowl and a metal whisk into the freezer for 10 minutes.

When the bowl and whisk are cold, put the sugar, vanilla and cream into the bowl and whip vigorously until stiff peaks form. This takes a few minutes so don’t give up.  How long will depend greatly upon how cold the cream, bowl and whisk are.

Gently scoop the whipped cream out onto the pie putting into the center ⅔ of the pie allowing the edges to be seen.

Use a vegetable peeler to scrape along the thin edge of the chocolate bar to make tiny shavings.

Sprinkle the chocolate shavings onto the whipped cream.