A no-roll crust - just pat in pie plate.

Cookie Pat Crust (below)
1/3 c. butter
1 c. corn syrup
2/3 c. sugar
1 tbsp. all-purpose flour
1/2 tsp. salt
3 eggs
1 c. salted peanuts, coarsely chopped
1/2 c. semi-sweet chocolate chips

Prepare cookie crust. Place butter in 2 1/2 quart bowl. Microwave uncovered on high (100%) until butter is melted, 45 to 60 seconds. Stir in corn syrup, sugar, flour, salt and eggs; beat with hand beater until smooth. Stir in peanuts. Microwave uncovered on medium (50%), stirring every 2 minutes, until hot, 5 to 7 minutes.

Pour mixture into crust. Elevate pie plate on inverted dinner plate in microwave uncovered on medium (50%), rotating 1/4 turn every 3 minutes, until filling is almost set, 9 to 13 minutes. Sprinkle with chocolate chips. Let stand 30 minutes. Refrigerate at least 2 hours.

COOKIE PAT CRUST:

1/2 c. butter
1 c. all-purpose flour
1/4 c. finely chopped peanuts
1/4 c. powdered sugar

Place butter 1 1/2 quart bowl. Microwave uncovered on low (30%) until soft, 30 to 45 seconds. Mix in remaining ingredients with hands to form soft dough. Press with floured fingers firmly and evenly against bottom and side of pie plate, 9 x 1 1/4 inches. Elevate pie plate on inverted dinner plate in microwave. Microwave on high (100%) 3 minutes; rotate 1/2 turn. Microwave until dry and flaky, 2 to 4 minutes longer. Let cool on heat proof surface (do not use rack).