Shelly's Recipe

PEANUT BUTTER CUP MOUSSE PIE

Category: Pies - Cream and Custard

1 chocolate crumb crust or a 9 inch baked pie crust
1 2/3 cups peanut butter chips, divided
3 oz pkg cream cheese, softened
1/4 cup confectioners sugar
1/3 cup plus 2 tbsp milk, divided
1 tsp unflavored gelatin
1 tbsp cold water
2 tbsp boiling water
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1 cup cold whipping cream
1 tsp vanilla extract

Peanut Butter Mousse Layer: Melt 1 1/2 cups peanut butter chip. Beat cream cheese, sugar and 1/3 cup milk until smooth. Add melted chips; beat well. Beat in remaining 2 tbsp milk and spread into cooled crust.

Chocolate Mousse Layer: Sprinkle gelatin over cold water in a small bowl; let stand 1 minute to soften. Add boiling water, stir until gelatin is completely dissolved. Cool slightly.

Combine sugar and cocoa in a medium bowl; add whipping cream and vanilla. Beat at medium speed until stiff; pour in gelatin mixture, beating until well blended. Spread evenly over peanut butter layer. Refrigerate several hours. Garnish with remaining chips. Store in refrigerator.