Chill metal bowl for whipped cream.
Whisk together ½ cup of heavy cream, mascarpone, confectioners’ sugar and peanut butter in another bowl.
Fold in the chocolate chips.
In the chilled bowl add the remaining heavy cream, vanilla and confectioners’ sugar and mix on medium speed until soft peaks form when you take the whisk out.
Fold ½ of whipped cream into peanut butter until combined. Fold the other half in.
Pour mousse mixture into the crust and chill in the fridge for about 2 hours.