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There is a whole article that goes with this, I just quoted the recipe. It looks really good! If anyone wants to make me one, I'm down 
http://www.kansascity.com/mld/kansascit ... scity_food
http://www.kansascity.com/mld/kansascit ... scity_food
Makes 8 to 10 servings
1 (1/4-ounce) envelope unflavored gelatin
2 1/3 cups cold milk, divided
1 1/4 cups sugar
1/2 cup cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 egg yolks
1 1/2 teaspoons vanilla, divided
1 tablespoon butter
1 (10-inch) prepared graham cracker crust pie shell
1 1/2 cups miniature marshmallows
1 cup peanut butter-flavored chips
1 cup heavy cream
4 ounces (about 1/2 tub) nondairy whipped topping, thawed
Mix gelatin with 2 cups cold milk in saucepan and let set 1 minute. Blend sugar, cocoa, cornstarch and salt in a small bowl. In a separate bowl, beat yolks and 1 teaspoon vanilla.
Place saucepan on burner and heat milk and gelatin over low heat 1 minute, stirring to blend. Increase heat to medium. Add butter and stir in sugar mixture, 1/2 cup at a time, stirring constantly. Continue to stir as mixture comes to a boil; stir and boil 1 minute. Remove from heat.
Add about 1 cup of the hot mixture to the yolks and mix. When fully combined, whisk egg yolk mixture into remaining hot mixture in saucepan. Return mixture to heat and bring to a boil, stirring constantly; immediately remove from heat. Pour into prepared pie crust. Lay plastic wrap on surface of filling (to keep skin from forming) and refrigerate 1 to 2 hours.
In microwave-safe bowl, heat remaining 1/3 cup milk, marshmallows and chips on high 1 minute. Stir with rubber scraper. If necessary, continue to heat in 30-second increments, and stir until well blended. Let cool.
Whip cream until peaks start to form. Add remaining 1/2 teaspoon vanilla and whip until stiff peaks form. Fold into cooled peanut-butter-flavored mixture.
Remove plastic wrap from pie filling and spread the peanut butter mixture evenly over the chocolate layer. It’s OK if the chocolate layer is still slightly warm. Refrigerate 2 hours.
Cover with whipped topping and serve.
1 (1/4-ounce) envelope unflavored gelatin
2 1/3 cups cold milk, divided
1 1/4 cups sugar
1/2 cup cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 egg yolks
1 1/2 teaspoons vanilla, divided
1 tablespoon butter
1 (10-inch) prepared graham cracker crust pie shell
1 1/2 cups miniature marshmallows
1 cup peanut butter-flavored chips
1 cup heavy cream
4 ounces (about 1/2 tub) nondairy whipped topping, thawed
Mix gelatin with 2 cups cold milk in saucepan and let set 1 minute. Blend sugar, cocoa, cornstarch and salt in a small bowl. In a separate bowl, beat yolks and 1 teaspoon vanilla.
Place saucepan on burner and heat milk and gelatin over low heat 1 minute, stirring to blend. Increase heat to medium. Add butter and stir in sugar mixture, 1/2 cup at a time, stirring constantly. Continue to stir as mixture comes to a boil; stir and boil 1 minute. Remove from heat.
Add about 1 cup of the hot mixture to the yolks and mix. When fully combined, whisk egg yolk mixture into remaining hot mixture in saucepan. Return mixture to heat and bring to a boil, stirring constantly; immediately remove from heat. Pour into prepared pie crust. Lay plastic wrap on surface of filling (to keep skin from forming) and refrigerate 1 to 2 hours.
In microwave-safe bowl, heat remaining 1/3 cup milk, marshmallows and chips on high 1 minute. Stir with rubber scraper. If necessary, continue to heat in 30-second increments, and stir until well blended. Let cool.
Whip cream until peaks start to form. Add remaining 1/2 teaspoon vanilla and whip until stiff peaks form. Fold into cooled peanut-butter-flavored mixture.
Remove plastic wrap from pie filling and spread the peanut butter mixture evenly over the chocolate layer. It’s OK if the chocolate layer is still slightly warm. Refrigerate 2 hours.
Cover with whipped topping and serve.