Chocolate Peanut Mousse Pie Recipe

How to make it

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• Combine cookie crumbs and sugar then add melted butter and toss to combine.
• Press onto bottom and up sides of 9" pie plate then bake at 375 for 5 minutes and cool.
• Heat and stir 3/4 cup of the whipping cream and the chocolate over low heat until smooth.
• Stir in 3/4 cup of the nuts and pour half of the cookie mixture over the crust.
• Place in freezer for 20 minutes then transfer to the refrigerator.
• Cover and chill the remaining chocolate mixture.
• Meanwhile heat and stir 1 cup of the whipping cream and the peanut butter pieces until smooth.
• Cover and chill 30 minutes or until cool but not stiff stirring occasionally.
• Beat remaining 2 cups whipping cream until soft peaks form.
• Fold 1/3 of the whipping cream into peanut butter mixture then gently fold in remaining cream.
• Spoon 2-1/2 cups of the mixture over the chocolate mixture in crust.
• Place in freezer about 15 minutes or until set.
• Cover and chill remaining peanut butter mixture.
• Spread remaining chocolate mixture over peanut butter mixture.
• Pipe or spoon remaining peanut butter mixture around edge of the pie.
• Cover and chill at least 4 hours before serving then garnish with remaining peanuts.