Chocolate-Peanut Butter Pie

Chocolate-Peanut Butter Pie

Ingredients:
spartan, real semi-sweet chocolate baking chips,
butter, without salt
spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
milk, canned, condensed, sweetened
vanilla extract
cream, fluid, heavy whipping
milk, canned, condensed, sweetened
peanut butter, smooth style, without salt
cream, fluid, heavy whipping
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
butter, without salt
spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
milk, canned, condensed, sweetened
vanilla extract
cream, fluid, heavy whipping
milk, canned, condensed, sweetened
peanut butter, smooth style, without salt
cream, fluid, heavy whipping
sugars, granulated

Directions:
Make Crust.
In a food processor, blend chocolate wafers and butter.
Press into a 10-inch glass pie plate.
Refrigerate at least 45 minutes.
Make Chocolate Filling.
In a medium saucepan over low heat, stir chocolate chips, marshmallows and milk until smooth.
Transfer mixture to a bowl, stir in vanilla extract and let cool.
Beat in heavy cream with an electric mixer until blended.
Refrigerate 1 hour.
Make Peanut Butter Filling.
In a medium saucepan over low heat, melt milk and peanut butter, mixing well.
Let cool.
Whip cream and sugar with an electric mixer until almost stiff.
Refrigerate 1/2 cup of the whipped cream.
Fold remaining whipped cream into peanut butter mixture, then spread evenly into crust.
Refrigerate until set.
Beat chocolate filling with an electric mixer on high speed until almost stiff.
Spread over peanut butter filling, wrap and refrigerate 3 hours or overnight.
Serve with remaining whipped cream.