Chocolate Peanut Butter Mousse PiePosted: January 3, 2017
Good morning! I hope you all had a lovely holiday season. We certainly did, full of great company and incredible food. We were very lucky that we got to spend the week with Justin’s extended family in Canmore. Too much fun. Anna was incredibly spoiled and had a blast too!
I made this desert on our last day (like we needed any more calories by then). But it was just too good to pass up.
Chocolate Peanut Butter Mousse Pie (Modified from Flapper Pie and the Blue Prairie Sky by Karlynjn Johnston)
You will need:
For the crust:
1 1/2 cup chocolate baking crumbs
1/4 cup salted butter, melted
1/4 cup sugar
For the brownie:
1/2 cup butter
1/2 cup sugar
1/4 cup cocoa powder
1/3 cup flour
Peanut butter mousse:
1 package (226 g) cream cheese, softened
3/4 cup peanut butter
3/4 cup whip cream
3 tablespoons icing sugar
1 tsp vanilla
Preheat oven to 350. Combine all ingredients for the crust and line the bottom of a pie tin. Bake for 5 mins and let cool. For the brownie layer, melt butter and combine all other ingredients in a bowl, leaving the flour for last. Incorporate the flour gently, and do not over-mix. Add to crust and bake for 20 mins, until set. While the brownie is baking, make the mousse. In a bowl with a stand mixer fitted with the paddle attachment, beat the cream cheese until soft and fluffy. Add the peanut butter and beat again until fluffy. Add whip cream, sugar and vanilla, and beat until soft peaks form. Once the brownie is set, cool completely (I put it outside for about 15 mins. Perfect!). Add mousse layer and freeze pie to set. Serve thawed. Enjoy!