Ingredients for Peanut Butter And Chocolate Mousse Pie
- Pie Crusts
- 1 1/2 cups (6 ounces) peanut butter chips
- 8 ounces cream cheese
- 1/2 cup powdered sugar
- 1/3 cup milk + 2 tablespoons milk
- Unflavored Gelatin
- Water
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 cup heavy whipping cream
- Vanilla Extract
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How to Make Peanut Butter And Chocolate Mousse Pie
- Melt 1 1/2 cups (6 ounces) peanut butter chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- In a medium bowl, beat 8 ounces cream cheese, 1/2 cup powdered sugar, and 1/3 cup milk until completely smooth and creamy.
- Add the melted peanut butter chips to the cream cheese mixture.
- Beat until well combined.
- Beat in the remaining 2 tablespoons of milk.
- Spread the peanut butter mixture into a cooled 9-inch pie crust.
- In a small bowl, sprinkle 1 packet (1 tablespoon) of unflavored gelatin over 1/4 cup cold water.
- Let stand for 1 minute to soften.
- Add 1/4 cup boiling water to the gelatin mixture.
- Stir until the gelatin is completely dissolved.
- Set aside to cool slightly.
- In a medium bowl, whisk together 1/2 cup granulated sugar and 1/4 cup unsweetened cocoa powder.
- Add 1 cup heavy whipping cream and 1 teaspoon vanilla extract.
- Beat at medium speed with an electric mixer until stiff peaks form.
- Gently pour in the cooled gelatin mixture, beating on low speed until well blended.
- Carefully spoon the chocolate mousse over the peanut butter layer in the pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
- Garnish with remaining peanut butter chips before serving.
- Cover and store leftover pie in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
160g
Fat
104g
Carbs
20g
