Monday, November 08, 2004
Peanut Butter and Chocolate Mousse Pie
1 9-inch pie crust (frozen, or homemade-recipe here.1⅔ cups (10 oz pkg.) Reese's peanut butter chips, divided
1 3-oz. package cream cheese
? cup powdered sugar
⅓ cup plus 2T milk, divided
1 tsp. unflavored gelatin
1T cold water
2T boiling water
? cup sugar
⅓ cup cocoa powder
1 cup cold whipping cream
1 tsp. vanilla extract
Melt 1? cups peanut butter chips. Beat cream cheese, powdered sugar, and ⅓ cupmilk in medium bowl until smooth. Add melted chips and beat well. Beat in remaining 2T milk and spread into a cooled pie shell.
Sprinke gelatin over cold water in a small bowl and let stand one minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. Combine sugar and cocoa in a medium bowl, and add whipping cream and vanilla. Beat on medium speed of a mixer until stiff and pour in gelatin mixture, beating until well-blended. Spoon into crust over peanut butter layer. Refrigerate for several hours and garnish with remaining chips. Cover and refrigerate leftover pie.
Makes 6 to 8 servings.
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