Using a food processor, add flour, brown sugar and salt; pulse until well combined.

Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms.

Add vodka and 2 Tbsp of water; pulse until well combined. Continue adding water 1 Tbsp at a time (and pulsing) until dough comes together in a ball.

Shape dough into a disc and wrap with plastic wrap; refrigerate for at least 2 hours. (Note: Dough can be made the day before and refrigerated overnight.)

Preheat oven to 350°F.

Working on a well-floured surface, roll pie dough into a 12” circle.

Transfer pie dough into pan and gently press dough into pan; trim excess overhang so that you have ~½” of overhang on all sides. Tuck overhang under itself so that folded edge is level with the edge of pie plate.

Use 2 fingers, crimp the edges of dough. Refrigerate dough for at least 15 minutes.

Using a large mixing bowl, add corn syrup, brown sugar, eggs, melted butter and vanilla extract; stir until well combined.

Spread peanuts out onto counter or large cutting board. Using a rolling pin, lightly crush ~⅔ of the peanuts. (Note: You want to crush the peanuts into large pieces here.)

Add crushed peanuts, remaining whole peanuts and chocolate chips to the mixing bowl; stir until well combined.

Transfer mixture into prepared pie pan.

Bake at 350°F for 55-60 minutes, or until filling is set.

Let pie cool at room temperature for at least 3 hours. (Note: For a firmer pie, refrigerate pie once it has cooled and serve cold.)

Using a double boiler (or a small heatproof bowl set over a pot of gently simmering water), combine chocolate chips, butter and light corn syrup. Stir until chocolate chips have completely melted and mixture is smooth.

Using a piping bag with a small round tip (or a sandwich bag with one corner snipped off), drizzle chocolate on top of pie before serving.