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Chocolate Peanut Mousse Pie




Source of Recipe


Internet


List of Ingredients




1 1/4 c Chocolate Graham Cracker Crumbs
3 T Sugar
1/3 c Butter or Margarine, melted
3 3/4 c Whipping Cream
4 oz Bittersweet Chocolate, chopped fine
1 c Peanuts, chopped
1 1/3 c Peanut Butter Chips



Recipe



Preheat oven to 375 degrees.
Combine graham cracker crumbs and sugar; stir in butter.
Press into a 9 inch pie plate.
Bake for 5 minutes; cool.
In a saucepan combine 3/4 cup of the whipping cream and chocolate.
Stir over low heat until mixture is smooth.
Stir in 3/4 c peanuts.
Pour half the chocolate mixture over crust.
Chill in freezer about 20 minutes or until set.
Move to refrigerator.
Cover and refrigerate remaining chocolate mixture.
In another saucepan combine 1 c cream and peanut butter chips.
Stir over low heat until mixture is smooth.
Chill in refrigerator 30 minutes or until cool but not stiff, stirring occasionally.
In a chilled bowl beat remaining 2 c whipping cream with chilled beaters on medium speed until soft peaks form.
Fold about 1/3 of the whipped cream into the peanut butter mixture; gently fold in remaining whipped cream.
Spoon 2 1/2 c of the mixture over the chocolate in crust.
Place in freezer for 15 minutes or until set.
Cover and refrigerate remaining peanut butter mixture.
Spread remaining chocolate mixture over peanut butter mixture.
Pipe or spoon remaining peanut butter mixture around edge of pie.
Sprinkle with remaining nuts.
If desired, garnish with chocolate curls.
Chill at least 4 hours.