Peanut Butter Mousse Pie

This post is dedicated to my amazing mother in law in honor of her birthday today. If she lived near us (which she doesn't, but we are working on it) this would be her birthday cake this year. It is a luscious, rich pie that not only tastes sinful but is a showstopper as well.  Crunchy cookie crust, peanut butter mousse filling that is smooth and rich and a chocolate ganache topping that just makes you want to cry it's that good. I don't know where this recipe is from but I have had it hand written amongst my recipes for years and I have stopped to look at it so many times wanting to make it but never finding the right occasion. Finally, invited to a meal where there was to be a large number of dessert loving adults I decided it was time. I made the pie pareve using Tofutti cream cheese which surprisingly is available in Israel (but will cost you a pretty penny) but you can make this dairy by just substituting cream cheese and I'm sure it would be divine. Enjoy!


For the crust:
2 cups sandwich cookie or chocolate tea biscuit crumbs
1/2 cup peanuts chopped
1/4 cup sugar
3 Tbl margarine melted

Combine all the ingredients and press into a sprayed 10 inch springform pan. Bake at 350 for 15 minute and then cool.

Mousse:
1 3/4 Rich's whip
2 cups peanut butter
16 oz Tofutti cream cheese ( 2 tubs)
2 cups confectioners sugar
2 Tb vanilla extract

In a bowl beat the rich's whip till stiff. In another bowl beat the peanut butter and cream cheese until smooth. Mix in the sugar and vanilla and then fold in the whipping cream. Pour into crust and refrigerate for 3 hours.

Topping:
1/4 cup sugar
1/4 cup rich's whip
1 cup chocolate chips
1/2 cup chopped peanuts

In a sauce pan combine the sugar and cream. Stir until it comes to a boil. Remove from heat and add chocolate chips, mixing until they are melted. Spread the mixture over the pie and garnish with chopped peanuts. Refrigerate and serve cold.



                                                         Happy Birthday Girlie!