PEANUT BUTTER MOUSSE PIE

 Last week we gathered at Friend Susan's house for an afternoon of canasta. It was another fun time, but then it always is. This time Friends Vicky, Ellen and I were being beaten terribly until the last hand and we went ahead of them and won. We were so surprised as we didn't feel we had any chance of winning. Susan served delicious snack and also an awesome dessert. We usually have iced tea and water to drink. This time Susan had made some regular iced tea, but she also made some iced tea using cranberry herbal tea. I really enjoyed it. I only had some peppermint herbal tea bags at home, but I made my next pitcher of iced tea using two of them. So good.

I only have one picture of the Peanut Butter Mousse Pie Susan served us, but I think that will be enough for you. It was so light tasting. Probably the lightest tasting pie using peanut butter that I have ever eaten.

PEANUT BUTTER MOUSSE PIE

1     9 - inch graham cracker pie crust

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Filling:

1     cup creamy peanut butter

1     8 - ounce package cream cheese, room temperature

1     cup powdered sugar

1     tablespoon vanilla extract

1     cup chilled whipping cream

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Topping:

1/4  cup whipping cream

2     tablespoons sugar

1/2  tablespoon instant espresso powder (optional)

3     ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

1/2  teaspoon vanilla extract

For the filling: using an electric mixer, beat peanut butter and cream cheese in a large bowl to blend. Add powdered sugar and vanilla extract and beat until well blended. Using clean dry beaters, beat the whipping cream in a medium bowl until stiff peaks form; fold into peanut butter mixture in two additions. Spoon filling into prepared crust.

For the topping: combine the cream, sugar, and espresso powder if you are using it in a heavy medium saucepan. Stir over medium heat until the espresso powder and sugar dissolve and the mixture comes to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in the vanilla. Cool topping 5 minutes. Spread topping evenly over filling.

Refrigerate for at least 4 hours. (Can be prepared up to 2 days ahead.)

Serve pie chilled.

Recipe only HERE .