Method:

• In a food processor, pulse the chocolate graham crackers until they are fine crumbs. Transfer the crumbs to a bowl and mix in the roasted, salted peanuts, melted butter, and kosher salt until well combined. The mixture should resemble wet sand.
• Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a measuring cup or your fingers to create an even layer. Place the crust in the refrigerator to set while you prepare the filling.
• In a mixing bowl, combine the ricotta cheese, chopped semisweet chocolate, vanilla extract, and kosher salt. Use a whisk or electric mixer to blend until the mixture is smooth and creamy.
• Gently fold in the mini marshmallows into the chocolate ricotta mixture until evenly distributed. Be careful not to crush the marshmallows; we want them to stay fluffy!
• Spoon the filling into the prepared graham cracker crust, spreading it evenly with a spatula. Smooth the top for a polished finish. Return the pie to the refrigerator to chill for at least 2 hours, or until set.
• In a mixing bowl, add the heavy whipping cream and powdered sugar. Using a whisk or electric mixer, whip the cream until soft peaks form. This will create a light and airy topping for your pie.
• Once the pie has set, remove it from the refrigerator. Spread the whipped cream evenly over the top of the pie. For the final touch, sprinkle with chopped peanuts, chocolate, and marshmallows to make it look extra inviting.