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Peanut Butter Mousse Pie
2 cups brownie crumbs
1/2 cup butter, chopped fine
1/4 cup chocolate chips
1 cup butter
1 cup brown sugar
1 cup chunky peanut butter
1 (12 or 16 ounce) container Cool Whip, whipped topping (larger size will make a fluffier filling)
1/2 cup semisweet or milk chocolate chips
1 tablespoon butter
2 to 3 tablespoons half-and-half
1 1/2 teaspoons light corn syrup
Crust: In a large bowl, combine brownie crumbs, butter and chocolate chips.
Press into the bottom of a 10-inch springform pan.
Place in freezer while preparing filling.
Mousse: Combine butter and brown sugar in a medium microwave-safe bowl and microwave for 3 minutes, stirring half way.
Place in refrigerator for 10 minutes.
Place mixture in a medium mixing bowl and beat with peanut butter using an electric mixer on low speed for 1 minute, then on high speed for an additional 2 minutes.
Add Cool Whip and beat on low speed until blended, about 1 minute.
Pour into frozen pie shell and return to freezer for 30 minutes to 1 hour.
Topping: In a small microwave-safe bowl, combine chocolate chips, butter, half-and-half and corn syrup.
Heat in microwave for 1 minute.
Whip until smooth and pour over the entire top of the frozen mousse.
Return to freezer until set, about 30 minutes.
May be thawed in refrigerator before serving, or cut with a hot knife to serve frozen.
Makes 10 servings
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