8ouncescream cheese, at room temperature (227 grams)
1cupcreamy peanut butter, not natural style (270 grams)
¾cuppowdered sugar(90 grams)
1teaspoonvanilla extract
For the marshmallow whipped cream:
1cupheavy whipping cream(250 ml)
1teaspoonvanilla extract
¼cupgranulated sugar(50 grams)
7ozjar marshmallow fluff(200 grams)
For topping:
Additional peanuts
Additional mini pretzels
2ouncesdark chocolate, coarsely shaved (56 grams)
Instructions
To make the crust:
Preheat oven to 375°F.
In a food processor, pulse the pretzels and peanuts until finely ground. Stir in powdered sugar and melted butter.
Press into the bottoms and sides of a 9-10 inch pie dish. Bake until the crust is set and just turning golden brown, about 10 minutes. Let cool completely.
To make the filling:
With an electric mixer beat heavy cream on medium-high speed to stiff peaks, about 2 minutes. Transfer to a bowl and set aside.
Beat the cream cheese and peanut butter on medium speed until smooth. Add the powdered sugar and vanilla extract and beat until smooth.
Using a rubber spatula, gently fold the whipped cream into the peanut butter mixture in 3 additions. Spread the mixture into the cooled pretzel crust.
To make the whipped cream:
With an electric mixer beat heavy cream, sugar, and vanilla on medium-high speed to stiff peaks, about 2 minutes.
Add the marshmallow fluff in 2 additions, beating after each until fully incorporated, about 2 minutes.
Spread whipped cream on top of pie. Sprinkle with peanuts, pretzels and chocolate shavings.