Peanut Butter Mousse Pie
April 23, 2015
Using a Pillsbury pie crust as the base, this rich and delicious Peanut Butter Mousse Pie will be gone in no time! Don’t forget the Dark chocolate ganache drizzled on top!
- Prep: 4 hrs
- Cook: 10 mins
4 hrs 10 mins
- Yields: 10-12 Servings
For the mousse, pour cold water into a small saucepan. Sprinkle with gelatin. Allow to bloom (absorb water) for two minutes. Heat saucepan on low and whisk gelatin water for several minutes until completely absorbed and dissolved. Remove from heat.
In a clean and dry mixing bowl, beat heavy cream with sugar on high until soft peaks form (several minutes). Fold in peanut butter mixture and combine completely. Pour over cooled crust and refrigerate several hours (or overnight).
For the ganache, combine the chocolate with the heavy cream in a microwave safe bowl. Heat for 30 seconds. Stir and heat an additional 30 seconds. Stir until smooth. Drizzle over pie. Serve immediately or return to refrigerator until ready to serve. Best eaten within 3 days. ENJOY.
You can use a homemade pie crust for this pie too. Or a graham cracker crust would be lovely.
For the crust:
For the mousse:
For the ganache: