Peanut Butter and Chocolate Mousse Pie
Sure to become a family favorite, this double-decker indulgence is light, airy and inviting — just like your kitchen will be when you make this no-bake pie.
1 (9-inch) pie crust, baked and cooled
1 2/3 cups (10 ounce package) REESE'S Peanut Butter Chips - divided use
1 (3-ounce) package cream cheese, softened
1/4 cup powdered sugar
1/3 cup plus 2 tablespoon milk
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup granulated sugar
1/3 cup HERSHEY'S Cocoa
1 cup (1/2 pint) cold whipping cream
1 teaspoon vanilla extract
- Melt 1 1/2 cups peanut butter chips. Beat cream cheese, powdered sugar and 1/3 cup milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into cooled crust.
- Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly.
- Combine granulated sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat at medium speed until stiff; pour in gelatin mixture, beating until well blended. Spoon into crust over peanut butter layer. Refrigerate several hours.
- Garnish with remaining chips. Cover; store leftover pie in refrigerator.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories 500; Calories from Fat 270; Total Fat 30g; Saturated Fat 20g; Trans Fat 0g; Cholesterol 55mg; Sodium 230mg; Total Carbohydrates 45g; Dietary Fiber 1g; Sugars 29g; Protein 11g.
Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.