Chocolate layer - Melt chocolate chips and butter in a glass bowl in the microwave at half power. Spread the melted chocolate evenly across the bottom of the pie crust. Chill a few minutes till set.
Caramel nut layer - Melt caramels and cream in a separate bowl in the microwave, stirring often. Cool slightly, add peanuts, and pour over the chocolate layer. Chill while you make the filling.
Chocolate pie filling - Melt the 1 cup of chips and 2 T butter in a small saucepan over low heat, stirring often with a heat-proof rubber spatula. Let sit for 15 minutes.
Fold about 1/3 of the Cool Whip into the cooled chocolate mixture. Fold in the remaining Cool Whip.
Spread carefully over the caramel layer and chill till set; about 2-3 hours.
Topping - Whip the cream in a cold bowl until stiff peaks form, then beat in the sugar and vanilla.
You can spread the whipped cream over the whole pie, or top individual slices with a dollop of whipped cream. To make it extra decadent, add caramel sauce and salted peanuts on top!
Notes
You can replace the Cool Whip with 1 1/2 cup of whipping cream, whipped and sweetened with 1/2 cup powdered sugar. The texture isn't as smooth, but it still tastes great.