Peanut Buttery Mousse Pie
Description
You will have a hard time getting this gorgeous, rich and delicious pie off of your mind!
Ingredients
1 ready-made pie crust or a graham cracker crust
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Mousse:
1/2 c. cold water
1 pkg. unflavored gelatin
1 c. creamy peanut butter
8 oz. softened cream cheese
3 c. heavy cream
1 c. sugar
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Ganache:
1/4 c. heavy cream
1/2 c. dark chocolate
Directions
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Unroll crust, press into bottom of a 9 in. springform pan. Poke with a fork, bake according to package directions (for single crust recipe). Cool.
For mousse, pour cold water into a small saucepan. Sprinkle with gelatin. Allow to absorb water for two minutes. Heat saucepan on low and whisk gelatin water for several min. until completely absorbed and dissolved. Remove from heat.
In a large bowl, beat cream cheese with peanut butter. Add gelatin mixture and beat for about 2 min. Set aside.
In a clean, dry bowl, beat heavy cream with sugar on high until soft peaks form (several minutes). Fold in peanut butter mixture, combine completely. Pour over cooled crust and refrigerate several hours or overnight.
To remove springform pan, use a plastic knife and run it along the edges. Release spring and lift up. Pie should be set up nicely on the insert.
For the ganache, combine the chocolate with the heavy cream in a microwave safe bowl. Heat for 30 sec. Stir and heat an additional 30 sec. Stir until smooth. Drizzle over pie. Serve immediately or return to refrigerator until ready to serve. Best eaten within 3 days.