Chocolate Peanut Butter Mousse Pie

I recently became extremely interested in making pies. . I was going to work on "fall" type pies but, I am traveling home and then on business so, making pie seemed a poor decision when I wouldn't be able to eat it in time or transport it.

Plus, my cousin was making all kinds of yummy pies for the holiday and there is no way I could top her treats.

I made this pie in the summer and had simply been holding onto the recipe and pics. I am not sure why I haven't posted it before this point because- this recipe is astoundingly delicious. Probably because it's a lot more intensive then my usual recipe. It is from the cookbook "Bubby's Homemade Pies" which has an endless amount of home-made pie recipes and crust recipes that are guaranteed to make your mouth water.

This pie in particular is creamy, delicious, and extremely rich. It's a beautiful melding of chocolate and peanut butter- arguably the best flavor combination there is- if you have the time and energy to whip (literally) this sweet dessert up. You won't be disappointed :)

Enjoy!

Bubby's Homemade Peanut Butter Chocolate Pie

Ingredients:

-1 Oreo Pie Crust (The cookbook uses Graham but, I wanted this chocolate-tastic)

Peanut Butter Mousse:

-1 cup confectioners' sugar

-1 cup creamy peanut butter

-3 oz cream cheese (softened)

-1 teaspoon vanilla extract

-1 1/2 cups heavy cream

Ganache:

-6 oz semi sweet chocolate (I used chips but, 1 bar would work out smashingly)

-1/4 cup heavy cream

To make the mousse: Beat together the sugar, peanut butter, cream cheese, and vanilla until they are fluffy. In a separate bowl whip together the cream until it holds good, stiff, peaks.. Place a few spoonfuls of whipped cream in a peanut butter mixture and mix on medium to combine it all evenly. Cover and refrigerate.

To make the ganache: Melt the chocolate until smooth. Add the cream, stirring continuously, until completely combined. Spread a thick layer of ganache in the pie shell, covering the bottom and the sides of the crust as evenly as possible using the offset spatula, spreading from the center outward and up the sides. Layer the rest on the bottom of the pie crust.

Fill pie crust with remaining mousse- Refrigerate at least 2 hours before serving.