Chocolate peanut butter marshmallow mousse pie

Lightly grease a 25cm fluted pie dish. Set aside until needed.

For the crust, place the cookies and butter in a food processor and blitz until fine. Transfer the mixture to the prepared pie dish and press into the base and up the sides. Refrigerate until firm, about 30 minutes.

For the filling, place the white marshmallows and milk in a large microwave-safe (not glass) bowl. Microwave on high, stirring every 30 seconds, until the marshmallows have melted. Add the chopped dark chocolate and microwave in 15-second bursts until melted. Stir until combined and smooth. Fold in the whipped cream. Set aside.

Spread the peanut butter over the base of the pie crust. Pour the filling over the layer of peanut butter. Refrigerate until set, about 6 hours.

For the topping, place the pink marshmallows and water in a large microwave-safe bowl. Microwave on high, stirring occasionally, until melted. Pile on top of the filling, using a spatula to spread the mixture evenly. Top with the mini marshmallows.

Using a blowtorch, toast the topping and mini marshmallows until golden brown and slightly charred in some places. Serve immediately.