Preparation
Melt the butter in a massive pot over medium heat, then upload the marshmallows and stir till beginning to soften. Add ⅓ cup (eighty g) of peanut butter and stir till absolutely melted. Remove the pot from the heat.
Add the popcorn to the pot and stir to coat absolutely. Let cool for two mins.
Grease a 9-inch (23-cm) springform pan with nonstick spray. Press the popcorn aggregate into the pan the usage of the lowest of a measuring cup, developing an excellent layer alongside the lowest and midway up the sides. Set apart.
Add the darkish chocolate chips and milk chocolate chips to a medium bowl and soften withinside the microwave, stirring each 30 seconds, approximately 2 mins total. Set apart to chill to room temperature.
In a separate medium bowl, whip the cream with an electric powered hand mixer till stiff peaks form, then upload three tablespoons of powdered sugar and 1 teaspoon of vanilla and beat to incorporate.
Fold the whipped cream into the cooled chocolate.
Spoon the chocolate aggregate into the popcorn crust. Spread evenly.
In a small bowl, integrate the last ⅓ cup (eighty g) peanut butter, 1 tablespoon powdered sugar, 1 teaspoon of vanilla, and the milk, stirring till smooth. Transfer to a small piping bag or zip-pinnacle bag.
Pipe traces throughout the floor of the pie. Drag a toothpick through, perpendicular to the traces, alternating instructions from pinnacle to bottom.
Chill the pie withinside the fridge for at the least four hours.
Release the springform, then slice and serve.
Enjoy!