Thanks for Taking Me to the Moon Peanut Butter Moon Pie

It's a showstopper!! We all sing in the kitchen, but this pie turns it into a Broadway stage. Courtesy of the musical Waitress, this recipe is sure to wow the crowd.
(makes a 9&1/2" pie)

Graham cracker pie shell:
1&3/4 cup graham cracker crumbs
6 T. (3/4 stick) unsalted Kerrygold* butter, melted

Filling:
1 8 oz. pkg. cream cheese, at room temp.
1 cup creamy peanut butter (not all natural)
1 cup confectioners' sugar
1&1/2 cups heavy cream, chilled
1 t. pure vanilla extract

Marshmallow whipped cream:
1 cup heavy cream, chilled
2 T. confectioners' sugar
1 cup marshmallow crème
4 MoonPie Minis, halved crosswise, for garnish
1 T. grated bittersweet or semisweet chocolate for garnish

For the pie shell: Preheat the oven to 350. Toss together the crumbs and butter in a med. bowl to moisten. Press the mixture onto the bottom and up the sides of a 9&1/2" deep-dish pie pan. Refrigerate for at least 15 min. to firm up the butter. Bake in the center of the oven for a bout 10 min. or until just set and fragrant. Place on a wire rack to cool to room temp.
For the filling: In a med. bowl, using a handheld mixer, beat the cream cheese, peanut butter, and confectioners' sugar on med. speed until well-blended and smooth. In another med. 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 the filling for at least 3 hours or until set.
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 crème and beat to firm peaks. Scoop the topping into a pastry bag fitted with a fluted top and pipe it decoratively over the filling. Nestle the halved MoonPies into the whipped cream and sprinkle with the grated chocolate.

"Some old-fashioned things like fresh air and sunshine are hard to beat." ~ Laura Ingalls Wilder

Love,

MM