Macro Monday..and a Recipe!

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.

Yuuuuuuuuuuuuuum!

Ingredients: