Bake the pie dough in a 9" pie dish until golden brown according to recipe. Let cool completely.

Whip the heavy cream in the bowl of your stand mixer fitted with the whisk attachment on high speed until stiff but moist peaks form. Scrape into a bowl and set aside.

Next, beat the cream cheese and peanut butter until smooth in the bowl of your stand mixer. Scrape down sides, add the Fluff and confectioners' sugar and beat until combined and smooth.

Fold in the whipped cream.

Spread the peanut butter mixture into the prepared pie crust and sprinkle the peanuts and marshmallows around the edges if desired.

Allow to set in fridge for at least two hours before slicing and serving.