Every Thanksgiving my sisters and I (Ryan can’t be trusted, he likes pumpkin) try to determine the winning pie of the year among the 30 varieties there usually are. Last year this chocolate peanut butter mousse pie made by my 14 year old cousin won. I just made it last week for a friend’s birthday and thought it might be time to dish out the recipe.

Layer one:
1 c. chocolate graham cracker crumbs (I just used normal graham crackers)
1/3 c. honey-roasted peanuts, chopped
6 Tbsp. butter or margarine, melted

In medium bowl, combine graham cracker crumbs, peanuts and butter; press mixture in bottom and up sides of 9″ pie pan or spring form pan. Set aside.

Layer two (I like to go heavy on this one):
1/2 c. whipping cream
1/2 c. sweetened condensed milk
1 1/2 c. semisweet chocolate chips

Pour cream into microwave-safe bowl and microwave on high for 2 minutes. Stir in condensed milk and chocolate chips until smooth. Spoon into crust. Chill 1 hour.

Layer three:
1 c. whipping cream
1/2 c. sweetened condensed milk
6 oz cream cheese, softened
3/4 c. creamy peanut butter
1 c. Peanut Butter Crunch cereal (optional)

In large bowl, beat cream to stiff peaks; set aside.

In separate bowl, beat condensed milk, cream cheese and peanut butter until smooth. Fold in whipped cream and cereal. Spoon over chocolate filling.

Freeze 3-5 hours or until firm. Let stand 15 minutes before serving. Garnish with mini peanut butter cups.

I apologize if I just ruined your diet.