Brush pie crust with some egg white; bake at 350 degrees F for 5 minutes. Cool completely.

In large bowl, with electric mixer at medium speed, beat cream cheese and sugar until creamy. Add peanut butter and milk; beat until smooth, about 2 minutes. Fold in whipped topping and 1 3/4 cups chopped cookies. Spread into pie shell; chill overnight. To serve, sprinkle pie with remaining chopped cookies and toasted nuts.