THANKS FOR TAKING ME TO THE MOON PEANUT BUTTER MOON PIE

Thanks for Taking Me to the Moon Peanut Butter Moon Pie image

Turn a peanut butter sandwich into dessert, add some marshmallow whipped cream and NoobPies, and you'll have a kid-friendly treat with a little grown-up flavor. - Jenna Hunterson, waitressthemusical.com

Provided by Taste of Home

Yield One 9½-inch pie.

Number Of Ingredients 15

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Ingredients

Graham Cracker Pie Shell
1 3/4 cups graham cracker crumbs
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
1 (8-ounce) package cream cheese, at room temperature
1 cup creamy peanut butter (not all-natural)
1 cup confectioners' sugar
1 1/2 cups heavy cream, chilled
1 teaspoon pure vanilla extract
Marshmallow Whipped Cream
1 cup heavy cream, chilled
2 tablespoons confectioners' sugar
1 cup marshmallow cream
4 Mini MoonPies, halved crosswise, for garnish
1 tablespoon grated bittersweet or semisweet chocolate, for garnish

Steps:

For the pie shell: Preheat the oven to 350°F. Toss together the crumbs and butter in a medium bowl to moisten. Press the mixture onto the bottom and up the sides of a 9½-inch deep-dish pie pan. Refrigerate for at least 15 minutes to firm up the butter. Bake in the center of the oven for about 10 minutes, or until just set and fragrant. Place on a wire rack to cool to room temperature., For the filling: In a medium bowl using a handheld mixer, beat the cream cheese, peanut butter, and confectioners' sugar on medium speed until well-blended and smooth., In another medium bowl, beat the cream and vanilla on high speed until it holds firm peaks. Beat the whipped cream into the cream cheese mixture on low speed. Pour the filling into the crust and smooth the top. Refrigerate for at least 3 hours, or until set., For the topping: In a large bowl using the handheld mixer, beat the cream and confectioners' sugar on high speed until it holds soft peaks. Add the marshmallow cream and beat to firm peaks. Scoop the topping into a pastry bag fitted with a fluted tip and pipe it decoratively over the filling., Nestle the halved MoonPies into the whipped cream and sprinkle with the grated chocolate.

Nutrition Facts :

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Pattisaqib Pattisaqib

p@yahoo.com

Meh.

Sk Roni

roni-s@gmail.com

These were amazing! I used a chocolate peanut butter cookie crust and they were to die for. I will definitely be making these again.

Md Noman

noman_m98@yahoo.com

These were really cute, but they were a bit too crumbly for my taste. I think I would try a different cookie crust next time.

Ilda Mehmedovic

m.ilda16@hotmail.com

I had a hard time finding the right size cookie cutters, so I just used a knife to cut out the circles. They still turned out great!

Guignard Vilmar

vguignard34@hotmail.com

These were a bit too sweet for my taste. I would recommend using less sugar in the cookie crust.

Khan Khamar

kkhamar28@yahoo.com

These were easy to make and turned out great! I used a gluten-free cookie crust and they were still delicious. I will definitely be making these again.

Mohamed Amiid

m80@yahoo.com

I made these for a party and they were a hit! Everyone loved them. I will definitely be making them again.

Alexis Roblez

alexis-roblez@gmail.com

These were delicious! The peanut butter filling was so creamy and the chocolate cookie crust was the perfect complement. I would definitely recommend this recipe.