Peanut Butter Mousse Pie Recipes

Steps:

• TO MAKE THE OREO COOKIE CRUST:.
• Place the Oreo cookies in the bowl of a food processor and pulse until finely ground.
• Pour in the melted butter and stir together until evenly mixed.
• Transfer the mixture to a pie plate and press into an even layer over the bottom and up the sides of the pan.
• Refrigerate for 10 minutes.
• TO MAKE THE PEANUT BUTTER MOUSSE FILLING:.
• Place the cream cheese, peanut butter, powdered sugar, and salt into a large mixing bowl, and whip together on medium speed until smooth.
• Scrape the bottom and sides of the bowl with a silicone spatula, then add the cream in a slow, steady stream, while continuing to whip.
• Scrape the bottom and sides of the bowl with a silicone spatula, then turn the mixer up to high speed and whip until the filling can hold stiff peaks.
• Transfer the mousse to the prepared pie crust and smooth into an even layer.
• TO TOP THE PIE:.
• Whip the cream and powdered sugar together until the cream holds soft peaks.
• Top the pie with whipped cream, and garnish with nuts and chocolate shavings (if desired).
• Chill the pie for at least 2 hours or until firm.
• Recipe Notes: Run a veggie peeler down the side of a chocolate bar to make chocolate shavings.

Steps:

• To make crust, combine the chocolate wafers and melted butter. Press into the bottom and sides of a 9 inch pie dish.
• To make filling, beat the peanut butter with 1/2 cup butter until light and fluffy. Beat in sugar. Add the egg yolks and vanilla and beat well.
• Beat the cream until light and soft peaks form. Fold it into peanut butter mixture. Fold in chocolate bars or chips.
• Mound into the pie shell. Refrigerate for at least 2 hours before serving.
• Enjoy!