Combine all crust ingredients in a food processor and blend until incorporated to a fine crumb.
Spread crust mixture into the bottom and sides of an 8 inch pie plate. Set aside.
In a stand mixer, blend the cream cheese until smooth then add the peanut butter, vanilla extract and stevia until combined well, no lumps.
Pour in the heavy cream into a large bowl and use an electric mixer to blend on high until whipped. Fold the whipped cream into the peanut butter mixture.
Taste and adjust sweetener if needed.
Spread filling mixture into crust and refrigerate 2 hours.
When ready to serve, whisk together the chocolate syrup ingredients until smooth. Heat coconut oil slightly to make syrup liquidy when pouring over pie.
Serve additional syrup on the side for extra on individual pieces if desired.
Keep pie refrigerated. Chocolate syrup does not need refrigeration.