Chocolate Peanut Butter Pie

• 1 inch baked 9 pie shell (cooled)
• 1/2 cup heavy cream
• 1/2 tablespoon sugar
• 8 ounces mascarpone cheese (at room temperature)
• 1/2 cup creamy peanut butter
• 3 tablespoon powdered sugar
• 1 1/2 teaspoons vanilla extract
• 1 dark chocolate bar (3oz)

For The Chocolate Frosting

• 6 tablespoons unsalted butter at room temperature
• 1 3/4 cups powdered sugar
• 1/2 cup cocoa powder
• 1/4 cup milk
• 1 teaspoon vanilla extract

1. Bake the pie shell as per the manufacturers instructions. Let cool.
2. In a bowl, whisk the heavy cream and sugar until thickened, set aside.
3. In the bowl of a stand mixer with a whisk attachment, beat the mascarpone cheese and peanut butter.
4. Scrape the bowl down and mix again until well combined and smooth.
5. Add the powdered sugar and vanilla.
6. Mix on low speed until the sugar has been incorporated.
7. Turn the speed up and beat on medium-high for 3-4 minutes and the mixture is light and fluffy.
8. Using a spatula, fold in the mixed heavy cream to the peanut butter mixture.
9. Transfer to the pie crust and smooth out evenly. Keep it in the refrigerator while you make the chocolate frosting.
10. Beat the butter until light.
11. Add the powdered sugar and cocoa and mix on low.
12. Scrape down and add the milk and vanilla.
13. Mix on low until the ingredients start to come together, turn the machine to high and beat until light and fluffy, about 5 minutes.
14. Using a plain nozzle piping bag, lay some chocolate swirls around the side of the filled pie.
15. Melt half of the chocolate bar in the microwave or over a double boiler and drizzle it over the whole pie.
16. Finish by chopping the remaining chocolate and sprinkling over the pie.
17. Store in the refrigerator until ready to use, but bring to room temperature before serving.