Heat oven to 425°F. Place pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. (If desired, add a peanut to each flute on edge of crust.)
In large bowl, mix filling ingredients with electric mixer on medium speed about 1 minute or until smooth. Pour mixture into unbaked crust. Top with chopped peanuts. Cover edge of crust with strips of foil.
Bake 10 minutes. Reduce oven temperature to 350°F. Bake about 30 minutes longer or until center is set.
In small microwavable bowl, microwave peanut butter chips and shortening uncovered on High 15 seconds; stir. Microwave 15 to 25 seconds longer or until mixture can be stirred smooth. Spoon into small food-storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle mixture over pie. Refrigerate about 1 hour or until set.