Peanut Butter Mousse Pie Recipe

Peanut Butter Mousse Pie Recipe

Ingredients:

2 c of crumbs (brownie)
1/2 c of butter; finely chopped
1/4 c of choco chips
A c of butter
A c of sugar (brown)
1 c of peanut butter (chunky)
1 Cool Whip (16 or 12 ozs); whipped
1 Tbsp of butter
1/2 c of choco chips (milk or semisweet)
1.5 tsps of light syrup (corn)
2 – 3 Tbsps of half-and-half

Instructions:

Combine crumbs of brownie, 1/4 c of choco chips and 1/2 c of butter. Press onto base of springform baking pan (10-inch). Place into freezer and prepare filling.

To create filling, mix 1 c of sugar (brown) and 1 c of butter in microwave-safe medium bowl then microwave about 3 mins, stirring half-way. Refrigerate about 10 mins. Place the mixture into medium-sized bowl then beat w/ peanut butter for a minute w/ the use of mixer over low-speed.

Beat over high-speed for 2 mins more. Add the Cool Whip then beat for a minute over low-speed ’til blended. Pour onto frozen crust then return it to the freezer about 30-60 mins.

For the topping, combine the butter, choco chips, light syrup and half-and-half in microwave-safe small bowl then microwave 1 min. Whip ’til smooth then pour onto filling’s top; spread evenly and freeze for half an hour ’til set. Thaw inside refrigerate or serve while frozen before pie is served; serves 10.

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