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Bake the pie dough in a 9" pie dish until golden brown according to recipe. Let cool completely. Whip the heavy cream in the bowl of your stand mixer fitted with the whisk attachment on high speed until stiff but moist peaks form. Scrape into a bowl and set aside. Next, beat the cream cheese and peanut butter until smooth in the bowl of your.

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Give them a stir and continue to cook in 15-second bursts until smooth and melted through. Dip half of the sandwiches, one by one, into the melted chocolate. Give them a flip to coat both sides and then lift up with a fork or long skewer. Place on a baking sheet, lined with parchment paper.

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Swirl the fluff over the top of the pie, bringing it completely to the edges of the crust. Sprinkle the top with peanuts. Turn the broiler on low. Place the pie in the oven and carefully toast the top to desired color. This could take as little as 30 seconds, or up to a couple minutes. Do not take your eyes off the pie.

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In a large mixing bowl, add cream cheese, peanut butter, powdered sugar, and milk. Blend until smooth. Add half of the (8oz) whipped topping. Mix until combined. Fold in peanut butter cups. 8 ounces cream cheese, 1 cup creamy peanut butter, 1 cup powdered sugar, 1/4 cup milk, 16 ounces whipped topping.

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1 c. Marshmallow Fluff. 2 c. heavy or whipping cream. 1 Chocolate Crumb Crust. In medium saucepan combine 1/2 cup cold water and gelatin; let stand 1 minute. Cook stirring constantly, until gelatin is completely dissolved. Remove from heat. Stir in sugar, vanilla and remaining water. Beat in peanut butter and Fluff.

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Transfer half to a separate bowl and set aside. Step 2. To the remaining whipped cream, add marshmallow creme and beat until stiff peaks form. Step 3. In a separate bowl, beat cream cheese, 1 cup peanut butter, powdered sugar, vanilla, and salt until smooth and creamy. Fold in plain whipped cream until combined. Step 4.

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Make sure to get every crumb coated with butter. Pour the crumbs into a deep 9-inch pie pan, pressing it into the bottom and up the sides. Evenly spoon the marshmallow mixture over the Oreo cookie crust. Chill in the refrigerator for 2 hours (or until set), up to overnight. When ready to serve, garnish with fresh strawberries and chocolate.

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Step 1. Melt butter in medium saucepan over medium heat. Add marshmallows and stir until completely melted. Remove from heat and add salt and vanilla. Stir in cereal and coat until combined.

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Make the pie crust. In the bowl of a food processor, add the flour and salt and pulse to combine. Add the butter and shortening, a little at a time, processing until the mixture resembles a coarse meal. Slowly add a scant tablespoon of water and pulse until the dough comes together. Scrape onto a sheet of plastic wrap and press into an even.

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Pour coated crumbs into prepared pie pan and distribute evenly around the bottom and sides of the pan. Using your fingers or a mixing spoon, press the crumbs into place creating a dense crust. Place in the freezer. In a heatproof metal bowl combine the marshmallows, half and half and peanut butter.

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Beat together cream cheese, peanut butter, sugar, and vanilla. In a separate bowl, beat the heavy cream until stiff peaks form. Fold the whipped cream into the peanut butter mixture. Spread evenly into the frozen crust, cover with plastic wrap, and refrigerate for at least 4 hours.

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Scoop in the Fluffernutter filling, spreading evenly in the pie dish. Cover with plastic wrap and chill until set, at least 2 hours. Just before serving, sprinkle the edges of the pie with mini marshmallows, chopped peanuts, and mini chocolate chips.

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1 c. creamy peanut butter, plus more, melted for garnish. 1 c. creamy peanut butter, plus more, melted for garnish. 3/4 c. powdered sugar. ¾ c. powdered sugar. 1 tsp. pure vanilla extract. 1 tsp. pure vanilla extract. Pinch kosher salt. Pinch kosher salt. 1 pre-made chocolate crust (such as Oreo or Keebler)

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Directions. Step 1 In a large bowl using a hand mixer or in the bowl of a stand mixer, beat heavy cream until soft peaks form. Transfer half to a separate bowl and set aside. Step 2 To remaining.

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Whip the heavy cream and powdered sugar as directed in the first step. Warm the peanut butter in the microwave for 20 to 30 seconds, or until it has a pourable consistency that can be drizzled over the pie. 5. Finish. Remove the pie from the refrigerator and pipe or spread the whipped cream over the top.

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Whisk in the vanilla. Transfer the filling to the blind baked tart shell. Bake the peanut butter tart in the middle rack for 20-30 minutes, or until the filling is set around the edges at least 2-½" in, and just barely wiggly in the middle. Let cool completely, at least 4 hours, at room temperature.