Filling
In a large mixing bowl, beat the cream cheese and peanut butter with an electric mixer until well blended.
Mix in the cool whip and mini M&MS, until combined. Spread this mixture on the crust and place in the freezer for 30 minutes.
Chocolate Ganache
Place chocolate chips in a medium heat-proof bowl. In a small pot over low heat, heat the heavy cream until just before boiling. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes. Use a spatula to stir the mixture until smooth. Allow the ganache to come to room temperature before adding it to the pie.
Topping
Before the chocolate hardens, add mini M&Ms to the top of the pie. I also added dollops of whipped cream.
Cover the pie with tinfoil and return to the freezer for 4 hours or overnight. Before serving, remove the pie from the freezer and let it sit for a few minutes to make cutting it easier. Cover and freeze or refrigerate any leftovers.
Notes
Pro tip: pull the pie out of the freezer 30 minutes before serving and that will make it easier to slice!
Nutrition
Calories: 743kcal | Carbohydrates: 56g | Protein: 12g | Fat: 54g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 487mg | Potassium: 430mg | Fiber: 4g | Sugar: 36g | Vitamin A: 955IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 5mg
