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My favorite thing to do in the kitchen is bake. In the summer though I struggle with my love for baking and it being way too hot for the oven. Over the years I have found a few sweet creations that require no oven use. It isn't quite the same as baking but a close second.
One of the best is this no bake peanut butter mousse pie. The pie starts with a a thick layer of cookie crust, followed by a whipped peanut butter mousse. The whole thing is then drizzled with chocolate. So good!!
Creamy Peanut Butter Mousse Pie
Prep Time: 25 minutes
Cook Time: 3 hours refrigeration
Keywords: dessert chocolate peanut butter pie
Ingredients (serves 8)
- 8 ounces chocolate cookies
- 4 tablespoons butter, melted
- 4 ounces finely chopped chocolate or semi-sweet chocolate chips
- 1/4 cup chopped peanuts
- 1 cup heavy cream
- 8 ounces cream cheese
- 1 cup creamy-style peanut butter
- 1 cup confectioner's sugar
- 1 – 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon freshly squeezed lemon juice
Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.
Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner's sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Pour the filling into the prepared springform pan.
Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.
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Looking for more ideas? Check out the rest of the Kick Off to Summer Week bloggers below!
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Memorial Day: How to Make a Wreath by Lil Huckleberries
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Banana Ice Cream Sandwiches with Chocolate Hazelnut Cookies by Hezzi-D's Books and Cooks
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