Chocolate Peanut Mousse Pie

Porch

Combine cookie crumbs and sugar – add melted butter; toss to combine. Press onto bottom and up sides of a 9-inch pie plate. Bake in a 375 degree oven for 5 minutes, cool. Heat and stir ¾ cup of the whipping cream and the chocolate over low heat until smooth. Stir in ¾ cup of the nuts. Pour half of the chocolate mixture over the crust. Place in freezer for about 20 minutes or until set, 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 about 30 minutes or until cool but not stiff, stirring occasionally. Beat remaining 2 cups whipping cream until soft peaks form. Fold about 1/3 of the whipping cream into the peanut butter mixture; gently fold in remaining whipping cream. Spoon 2 ½ 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 the edge of the pie. Cover and chill at least 4 hours before serving – garnish with remaining peanuts.

-It is really better if you chill it longer- Serves 12-16

These delicious cakes go so well with our backpack picnic lunches – the secret ingredient in this little cake is the potato.