8 ounces (226g) mascarpone cheese, softened to room temperature
1 cup (250g) creamy peanut butter
1 cup (180g) chocolate chips
Instructions
Make the Crust: Mix chocolate cookie crumbs, melted butter, and sugar in a medium bowl. Press mixture firmly into bottom and sides of a 9-inch pie pan. Place in freezer.
Whip the Cream: Using an electric mixer, beat heavy whipping cream, icing sugar, and vanilla extract until stiff peaks form. Set aside.
Blend Peanut Butter Mixture: In a large bowl, beat sweetened condensed milk, mascarpone cheese, and peanut butter until smooth and creamy.
Combine: Gently fold whipped cream into peanut butter mixture. Fold in chocolate chips until evenly distributed.
Freeze: Pour filling into prepared crust and smooth the top. Cover tightly with plastic wrap. Freeze for 4-6 hours or overnight.
Serve: Let pie sit at room temperature for 5-10 minutes before slicing. Wipe knife clean between cuts for neat slices.