Peanut Butter And Chocolate Mousse Pie Food

PEANUT BUTTER AND CHOCOLATE MOUSSE PIE

Steps:

• 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.
• 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.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
• For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
• Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

EASY PEANUT BUTTER MOUSSE PIE WITH CHOCOLATE CRUST

Steps:

• In a bowl using an electric mixer combine cream cheese, 1/2 cup plus 2 tablespoons peanut butter, 1/2 cup sweetened condensed milk; beat until smooth (about 3-4 minutes).
• Mix in confectioner's sugar.
• Using a large spatula, fold in 3-1/4 cups Cool Whip thawed topping.
• Divide evenly between the two prepared crusts.
• Top with whipped cream or more Cool Whip topping.
• Sprinkle grated chocolate and finely chopped peanuts over the top of the whipped cream.
• Chill for a minimum of 4 hours before serving.

PEANUT BUTTER CHOCOLATE MOUSSE PIE

Steps:

• Beat peanut butter, cream cheese, powdered sugar, and milk until very smooth.
• Spread mixture evenly in pie crust.
• In a small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften.
• Add boiling water; stir until gelatin is completely dissolved.
• Cool slightly.
• Mix sugar with cocoa; then 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 for several hours.
• Garnish with peanut butter chips.
• Store, covered, in Refrigerator.

CHOCOLATE PEANUT BUTTER MOUSSE

Steps:

• In a microwave-safe bowl, combine the candy bar, cream and peanut butter. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. , Beat until soft peaks form. Spoon into dessert dishes; sprinkle with chocolate-covered peanuts.

PEANUT BUTTER MOUSSE PIE

Steps:

• TO MAKE THE OREO COOKIE CRUST:.
• Place the Oreo cookies in the bowl of a food processor and pulse until finely ground.
• Pour in the melted butter and stir together until evenly mixed.
• Transfer the mixture to a pie plate and press into an even layer over the bottom and up the sides of the pan.
• Refrigerate for 10 minutes.
• TO MAKE THE PEANUT BUTTER MOUSSE FILLING:.
• Place the cream cheese, peanut butter, powdered sugar, and salt into a large mixing bowl, and whip together on medium speed until smooth.
• Scrape the bottom and sides of the bowl with a silicone spatula, then add the cream in a slow, steady stream, while continuing to whip.
• Scrape the bottom and sides of the bowl with a silicone spatula, then turn the mixer up to high speed and whip until the filling can hold stiff peaks.
• Transfer the mousse to the prepared pie crust and smooth into an even layer.
• TO TOP THE PIE:.
• Whip the cream and powdered sugar together until the cream holds soft peaks.
• Top the pie with whipped cream, and garnish with nuts and chocolate shavings (if desired).
• Chill the pie for at least 2 hours or until firm.
• Recipe Notes: Run a veggie peeler down the side of a chocolate bar to make chocolate shavings.