Like I mentioned on Saturday, I made a Peanut Butter Mousse Pie for dessert for Easter. It was a request by my husband and I had never made it before. Quite honestly, baking is not really my cup of tea. There is too much precise measuring involved..I prefer cooking meals where I can measure by the pinch and shake. I was in luck though 'cause this pie is bake-free. Actually, the recipe did call for a little baking..I was supposed to make the graham cracker crust from scratch..but I cheated and bought one and I am completely ok with that! I think it turned out pretty darn good.
1 1/3 cups semisweet chocolate chips (about 8 ounces)
2/3 cup plus 1 3/4 cups chilled whipping cream, divided
2 tablespoons light corn syrup
2 teaspoons vanilla extract, divided
2 tablespoons sugar
6 ounces (1 cup) peanut butter chips
2 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)
1 pre-made graham cracker crust
Combine chocolate chips, 2/3 cup cream, corn syrup and 1 teaspoon vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.
Microwave peanut butter chips and 3/4 cup cream in large microwave-safe bowl on medium heat at 15 second intervals just until chips soften, stirring often. Whisk in peanut butter and 1 teaspoon vanilla. Cool to barely lukewarm.
Beat remaining 1 cup cream and 2 tablespoon sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions. Spoon mousse over chocolate later. Chill at least 1 hour and up to 1 day.