Shelly's Recipe

PEANUT BUTTER MOUSSE PIE

Category: Pies - Cream and Custard

1/2 cup semi-sweet chocolate chips
2 tsp oil
1 envelope unflavored gelatin
3/4 cup cold water
1 (8 oz) pkg cream cheese, room temperature
1 cup sugar
1 cup sour cream
2/3 cup creamy peanut butter
2 tsp vanilla extract
1 cup frozen whipped topping, thawed
1 chocolate pie crust

In a saucepan, melted chips and oil, stirring constantly. Remove from heat and set aside.

In another saucepan, mix gelatin and water; let stand 1 minute over heat over a low flame until gelatin dissolves, remove from heat and set aside.

In a large bowl, beat cream cheese and next 4 ingredients until fluffy. Gradually beat in gelatin mixture. Give mixture an ice bath (bowl sitting in a larger bowl with cold water and ice). Stir the mixture until it mounds when dropped from a spoon; then remove from ice bath. Fold in whipped topping. Mound into pie crust making a swirl into the center. Drizzle the chocolate mixture over top. Chill overnight before serving.