Chocolate Peanut Mousse Pie |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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CHOCOLATE PEANUT MOUSSE PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Adair Estate in Sulphur Springs, Texas in 1994. Ingredients:
1-1/4 cup finely crushed chocolate cookies |
4 tablespoons granulated sugar |
1/3 cup butter |
3-1/2 cups whipping cream |
4 ounces semisweet chocolate finely chopped |
1 cup chopped roasted peanuts |
1-1/3 cups peanut butter flavored chips |
Directions:
1. Combine cookie crumbs and sugar then add melted butter and toss to combine.
2. Press onto bottom and up sides of 9 pie plate then bake at 375 for 5 minutes and cool.
3. Heat and stir 3/4 cup of the whipping cream and the chocolate over low heat until smooth.
4. Stir in 3/4 cup of the nuts and pour half of the cookie mixture over the crust.
5. Place in freezer for 20 minutes then transfer to the refrigerator.
6. Cover and chill the remaining chocolate mixture.
7. Meanwhile heat and stir 1 cup of the whipping cream and the peanut butter pieces until smooth.
8. Cover and chill 30 minutes or until cool but not stiff stirring occasionally.
9. Beat remaining 2 cups whipping cream until soft peaks form.
10. Fold 1/3 of the whipping cream into peanut butter mixture then gently fold in remaining cream.
11. Spoon 2-1/2 cups of the mixture over the chocolate mixture in crust.
12. Place in freezer about 15 minutes or until set.
13. Cover and chill remaining peanut butter mixture.
14. Spread remaining chocolate mixture over peanut butter mixture.
15. Pipe or spoon remaining peanut butter mixture around edge of the pie.
16. Cover and chill at least 4 hours before serving then garnish with remaining peanuts.
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