Ingredients
2tbspbutter,unsalted
7ozmarshmallow
⅔cuppeanut butter,divided
8cupspopcorn,popped
nonstick cooking spray,for greasing
2cupsdark chocolate chips
2cupsmilk chocolate chips
1½cupsheavy cream
4tbsppowdered sugar,divided
2tspvanilla extract,divided
3tbspmilk
Preparation
Melt the butter in a large pot over medium heat, then add the marshmallows and stir until starting to melt.
Add ⅓ cup of peanut butter and stir until completely melted. Remove the pot from the heat.
Add the popcorn to the pot and stir to coat completely. Let cool for 2 minutes.
Grease a 9-inch springform pan with nonstick spray.
Press the popcorn mixture into the pan using the bottom of a measuring cup, creating an even layer along the bottom and halfway up the sides. Set aside.
Add the dark chocolate chips and milk chocolate chips to a medium bowl and melt in the microwave, stirring every 30 seconds, about 2 minutes total. Set aside to cool to room temperature.
In a separate medium bowl, whip the cream with an electric hand mixer until stiff peaks form, then add 3 tablespoons of powdered sugar and 1 teaspoon of vanilla and beat to incorporate.
Fold the whipped cream into the cooled chocolate.
Spoon the chocolate mixture into the popcorn crust. Spread evenly.
In a small bowl, combine the remaining ⅓ cup of peanut butter, 1 tablespoon of powdered sugar, 1 teaspoon of vanilla, and the milk, stirring until smooth.
Transfer to a small piping bag or zip-top bag.
Pipe lines across the surface of the pie. Drag a toothpick perpendicular to the lines, alternating directions from top to bottom.
Chill the pie in the refrigerator for at least 4 hours.
Release the springform, then slice and serve.
Enjoy!
