Chocolate-Peanut Butter Pie

• 1 12 cups crushed chocolate wafers
• 13 cup unsalted butter, softened
• 1 13 cups semi-sweet chocolate chips
• 34 cup mini marshmallows
• 12 cup low fat sweetened condensed milk
• 14 teaspoon vanilla extract
• 34 cup heavy cream
• 12 cup low fat sweetened condensed milk
• 12 cup crunchy peanut butter
• 34 cup heavy cream, chilled
• 2 tablespoons sugar
• 2 cups crushed chocolate wafers (9oz)
• 23 cup unsalted butter, softened
• 1 13 cups semi-sweet chocolate chips
• 34 cup mini marshmallows
• 12 cup low fat sweetened condensed milk
• 14 teaspoon vanilla extract
• 1 cup heavy cream
• 12 cup low fat sweetened condensed milk
• 12 cup crunchy peanut butter
• 1 cup heavy cream, chilled
• 14 cup sugar

1. Make Crust.
2. In a food processor, blend chocolate wafers and butter.
3. Press into a 10-inch glass pie plate.
4. Refrigerate at least 45 minutes.
5. Make Chocolate Filling.
6. In a medium saucepan over low heat, stir chocolate chips, marshmallows and milk until smooth.
7. Transfer mixture to a bowl, stir in vanilla extract and let cool.
8. Beat in heavy cream with an electric mixer until blended.
9. Refrigerate 1 hour.
10. Make Peanut Butter Filling.
11. In a medium saucepan over low heat, melt milk and peanut butter, mixing well.
12. Let cool.
13. Whip cream and sugar with an electric mixer until almost stiff.
14. Refrigerate 1/2 cup of the whipped cream.
15. Fold remaining whipped cream into peanut butter mixture, then spread evenly into crust.
16. Refrigerate until set.
17. Beat chocolate filling with an electric mixer on high speed until almost stiff.
18. Spread over peanut butter filling, wrap and refrigerate 3 hours or overnight.
19. Serve with remaining whipped cream.

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Taken from www.food.com/recipe/chocolate-peanut-butter-pie-397457 (may not work)