Thanks For Taking Me To The Moon Peanut Butter Moon Pie Recipe

Name: Thanks For Taking Me To The Moon Peanut Butter Moon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
For the pie shell: Preheat the oven to 350u00b0F. Toss together the crumbs and butter in a medium bowl to moisten. Press the mixture onto the bottom and up the sides of a 91/2-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.
2
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.
3
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.
4
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.
5
Nestle the halved MoonPies into the whipped cream and sprinkle with the grated chocolate.

1725

kcal

Calories

142

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Graham Cracker Pie Shell, 1 3/4 cups graham cracker crumbs, 6 tablespoons (3/4 stick) unsalted butter, melted, Filling, and more.

Yes, Thanks For Taking Me To The Moon Peanut Butter Moon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Thanks For Taking Me To The Moon Peanut Butter Moon Pie

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