Peanut Butter Cream Cheese Mousse

1 cup smooth peanut butter
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 cup heavy (whipping) cream, chilled

In a large bowl, using a handheld electric mixer set at medium-high speed, cream together peanut butter, cream cheese and vanilla extract. Gradually beat in confectioners' sugar.

Using an electric mixer fitted with chilled beaters and a chilled bowl, beat cream just until stiff peaks begin to form. With a rubber spatula, stir 1/3 of the whipped cream into peanut butter mixture until smooth. Gently fold in remaining whipped cream until incorporated. Spread evenly in pie shell. Refrigerate for at least 2 hours or until peanut butter mousse is firm. If you'd like, top pie with whipped cream, chopped peanuts and/or chocolate curls. Store leftover pie in refrigerator.

Serves 8 to 10.