Ingredients
3 cups chocolate cookie crumbs
6 tablespoons Kerrygold unsalted butter, melted (plus about a tablespoon unmelted for greasing the pie pan)
35 large Jet-Puffed marshmallows (about ½ package; read the quantity on a package to be sure)
1/2 cup half and half
½ cup Jif smooth peanut butter
3/4 cups heavy whipping cream
Optional: Additional whipped cream, chopped peanuts/pecans and/or chocolate sauce to drizzle
Instructions
Butter a deep dish pie pan with butter. Melt 6 tablespoons of butter.
Add cookie crumbs to a mixing bowl with melted butter and stir to thoroughly coat the crumbs until they appear wet or shiny.
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. Place over a pan of boiling water. Stirring often cook until all ingredients have melted and are a smooth consistency. Remove from heat.
Beat heavy cream until stiff peaks form. Fold/stir the whipped cream into the peanut butter-marshmallow mixture until fully combines and smooth.
Pour filling into the prepared cookie crust and place back into the freezer until fully set (at least 3 hours).
