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Reese's Mousse Pie


  • 1 (9-inch) pie crust, baked and cooled
  • 1 2/3 cups (10 ounce package) Reese's Peanut Butter Chips, divided
  • 3 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1/3 cup plus 2 tablespoons milk, divided
  • 1 teaspoon unflavored gelatine
  • 1 tablespoon cold water
  • 2 tablespoons boiling water
  • 1/2 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 cup cold whipping cream
  • 1 teaspoon vanilla extract


  1. Peanut Butter Mousse Layer: Melt 1 1/2 cups peanut butter chips.
  2. Beat cream cheese, confectioners' sugar and 1/3 cup milk in medium bowl until smooth.
  3. Add melted chips; beat well.
  4. Beat in remaining 2 tablespoons milk.
  5. Spread into cooled crust.
  6. Chocolate Mousse Layer: Sprinkle gelatine over cold water in small bowl; let stand 1 minute to soften.
  7. Add boiling water; stir until gelatine is completely dissolved.
  8. Cool slightly.
  9. Combine granulated sugar and cocoa in medium bowl; add whipping cream and vanilla extract. Beat at medium speed until stiff; pour in gelatine mixture, beating until well blended.
  10. Spread evenly over peanut butter layer.
  11. Refrigerate for several hours.
  12. Garnish with remaining chips.
  13. Store leftovers in refrigerator.

Makes 6 to 8 servings


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