Peanut Butter and Chocolate Mousse Pie |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 8 |
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The cook time listed is really for refrigeration time. Ingredients:
1 (9 inch) pie crusts, baked and cooled |
1 2/3 cups peanut butter chips, divided |
3 ounces cream cheese, softened |
1/4 cup powdered sugar |
1/3 cup milk, plus |
2 tablespoons milk |
1 teaspoon unflavored gelatin |
1 tablespoon water, cold |
2 tablespoons water, boiling water |
1/2 cup sugar |
1/3 cup cocoa |
1 cup whipping cream |
1 teaspoon vanilla extract |
Directions:
1. Melt 1-1/2 cups peanut butter chips. Beat cream cheese, powdered sugar and 1/3 cup milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into cooled crust.
2. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. Combine sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat at medium speed until stiff; pour in gelatin mixture, beating until well blended. Spoon into crust over peanut butter layer. Refrigerate several hours. Garnish with remaining chips. Cover; store leftover pie in refrigerator.
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