peanut butter mousse pie with oreo crust and chocolate ganache
PEANUT BUTTER MOUSSE PIE
MOUSSE:
4 oz. cream cheese
1 c. powdered sugar
1/4 c. milk
3/4 c. peanut butter jiff
1 3/4 c. heavy cream
1 tbsp. vanilla
GANACHE
1/2 c. cream
4 oz. chocolate chips
MOUSSE: Cream the cream cheese with powdered sugar. Add milk and peanut butter. Whip and fold in the cream and vanilla.
1 2- to 3-ounce bittersweet or semisweet chocolate bar
1/3 cup whipping cream
1/2 of an 8-ounce package cream cheese, softened
2/3 cup creamy peanut butter (do not use natural peanut butter)
2 tablespoons milk
1/2 cup sifted powdered sugar
1/2 teaspoon vanilla
ons
1. For chocolate curls, with a vegetable peeler scrape along the edge of the chocolate bar to get small shavings; set aside.
2. In a chilled small mixing bowl beat whipping cream with chilled beaters of an electric mixer on low to medium speed until soft peaks form; set aside.
3. In a medium mixing bowl beat cream cheese, peanut butter, and milk with an electric mixer until combined. Beat in powdered sugar and vanilla until mixture is smooth. Gently fold in beaten whipped cream, half at a time, until mixture is smooth. fill pie. Cover and chill for 2 hours or up to 24 hours.
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