Chill a med. mixing bowl and the beaters of an electric mixer. In a med. heavy saucepan combine milk, chocolate pieces and unsweetened chocolate; cook and stir over low heat till chocolate is melted. Remove from heat. Add peanut butter; stir till blended. Add marshmallow creme; stir till blended. Transfer the mixture to a large mixing bowl; cool to room temperature.

In the chilled mixing bowl beat the whipping cream with an electric mixer on med. speed till soft peaks form. Fold the whipped cream into the cooled chocolate mixture. turn chocolate mixture into the baked pie shell; cover and freeze about 4 hours or till set.

To serve, let the pie stand at room temperature for 15 minutes. Cut into wedges. Serve with Peanut Praline Sauce. Makes 12 servings.

PEANUT PRALINE SAUCE: In a small heavy saucepancombine 3/4 cup whipping cream and 1/2 cup packed brown sugar. Cook and stir over low heat till the cream is boiling and the sugar is dissolved. Simmer gently for 5 to 7 minutes or till the mixture thickens slightly, stirring occasionally. Remove the saucepan from the heat. Stir in 1-1/2 teaspoons vanilla; cool to room temperature. Before serving, stir in 1/2 cup chopped dry roasted peanuts. Spoon over each serving of pie. Makes about 1 cup.