One chocolate cookie crumb crust, home made or purchased
1 cup peanut butter, Jif is best (trust me)
8 oz cream cheese, soft and at room temperature
½ cup sugar
2 cups cream, whipped to soft peaks and kept cold
- In the bowl of a mixer, paddle the peanut butter, soft cream cheese, and sugar on medium speed for 2 minutes. Stop the mixer after 1 minute and scrape down the sides of the bowl well. The mixture should be homogeneous, and become a bit lighter, but be careful not to over mix this or the cream cheese will become grainy.
- Carefully fold 1/3 of the whipped cream into the peanut butter mixture with a spatula until even. Repeat with the remainder of the whipped cream and fold gently until the cream is incorporated.
- Transfer the filling to the pie shell and smooth the top into a dome. Cover with plastic and chill in the fridge for at least 2 hours. This will keep in the fridge for 2 to 3 days, but the marshmallow cream topping will need to be prepared within a few hours of serving.
1/4 cup water
1 cups granulated sugar
½ cup light corn syrup
Tiny pinch of salt
1 tsp vanilla extract
- Place the sugar, corn syrup, salt and the water in a small, heavy bottomed sauce pan. Begin cooking this mixture over high heat, washing the sides of the pot with a moist pastry brush to remove any sugar crystals that have formed there. Continue cooking until the mixture has reached 240 degrees on a candy thermometer.
- When the mixture reaches 240 degrees transfer it to the bowl of a kitchen aid mixer fitted with a whip attachment and begin whipping on high speed. A dish cloth draped over the mixer down over the bowl will minimize painfully hot spatters from being flung from the whipping mixture.
- Mix for 10 minutes, or until the mixture almost cool. Add the vanilla and mix for 30 seconds more to insure it is evenly distributed. The marshmallow cream is done when it is lukewarm, snowy white, and the consistency of marshmallow fluff.