Today’s tasty post is from Rebecca Hansen of First Mate Photo. This pie will be present at my Thanksgiving table and I’m pretty sure it will convince even pie haters to serve up a big slice.
Peanut Butter Mousse Pie
For the Crust:
For the Mousse:
Preheat over to 350.
In a food processor blend all the cookies until they’re a fine crumb. Add in the butter and process until it holds together. Pour the mixture into your tart pan and press into the bottom and sides. To get a nice smooth crust use the bottom of a glass or a measuring cup. Put the pan on a baking sheet and into the oven. Bake for 20 minutes. The crust should be very dry and firm when it’s done.
In a mixer combine the peanut butter and cream cheese. Add in the powdered sugar and mix. Add in 1/4 cup of the cream and whip until smooth. Then add in the remaining cream and beat until peaks form and your mixture resembles whipped cream. Finally, gently mix in the vanilla.
Gently spread the mousse into the tart and top with shaved chocolate. Three cheers for pie!