In the bowl of stand mixer, or with a hand mixer, combine softened cream cheese, peanut butter and vanilla extract, stopping to scrape down the bowl with a flexible spatula.
Slowly add the powdered sugar and beat until well combined.
Fold in the cool whip with a flexible spatula, making sure it is completely combined. For an extra tasty texture blast, fold in 200g (roughly 1 cup) of peanut brittle that has been pulsed in a food processor.
Place filling in MI-DEL® Gluten Free Chocolate Snap Pie Crust and smooth the top with an offset spatula. Chill while you prepare the ganache
Prepare Ganache and Finish Pie:
Place the chopped chocolate in a heatproof bowl, set aside
Heat the almond milk in a small pot just until it starts to simmer
Pour hot milk over chocolate and swirl the bowl to surround the chocolate
Allow to sit for several minutes untouched, allowing the chocolate to melt.
Whisk the ganache with a fork or small whisk until smooth
Add the vegan butter and combine
Pour on top of chilled pie, smooth with offset spatula and place in fridge to set.
For the spooky cobweb finish:
In a heat proof bowl, add 3/4 cups mini marshmallows (vegan if need be) and pulse on 30 second blast in the microwave until melted, stirring between each 30 second burst. It shouldn’t take longer than a minute.
Working with the chilled pie and a pair of disposable gloves (this part gets messy!), dip your hands into the bowl of melted marshmallow and stretch across the pie, playing with the shapes of your fingers to create cob webs.
Finish with spooky eyes or other Halloween decorations!
Allow pie to thoroughly chill before serving. Enjoy!