Step 1

Preheat oven to 350 degrees F.

Step 2

In a food processor, pulse together the graham crackers and sugar, until ground.

Step 3

Add the melted butter, and pulse until evenly moistened, about 10 times.

Step 4

Press the mixture evenly into a 9" pie plate, pushing the crust about halfway up the sides.

Step 5

Bake for 8-10 minutes, until it looks dry and has lots its sheen, then cool completely on a wire rack.

Step 6

To make the filling, with a hand mixer, beat the mascarpone, peanut butter, confectioner's sugar, and vanilla extract, until fluffy and light, about 2 minutes.

Step 7

In a separate bowl, whip the cream to soft peaks, then gently fold it into the peanut butter mixture in 3 separate installments.

Step 8

Spoon the mixture evenly into the cooled crust, cover with plastic wrap, and chill completely. It will take about 6 hours in the refrigerator, or you can expedite the process by freezing for 2 hours.

Step 9

To serve, whip the 1/2 cup cream and 1 tbsp sugar to soft peaks, and spread over the pie. Garnish with chopped peanut cups, and serve.

Step 10

Note: Make sure the pie is fully chilled before serving, or it will be difficult to slice. Enjoy!