2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. smooth PB, softened (heat in the microwave for about 30 sec)
6 Tbsp melted butter
Combine together and press in a 9" pie pan until you have a smooth, even crust. Bake at 350 for 10 minutes. If bubbles appear or crust is uneven after baking, use back of spoon to level out. Let cool.
While crust is cooling, make the Chocolate Ganache:
2/3 c. whipping cream
2 oz or 1/4 c. bittersweet Ghiradelli chips (3 oz. if you prefer a little bit more bitter of a taste)
Heat whipping cream in a small pot until it bubbles. Add/pour over the chocolate and whisk together until smooth.
Add this layer to the pie and spread until even. Put in the fridge to cool and harden for about 15-20 min. (If you used a glass pie plate and it is still hot to the touch, let cool until you can pick it up because you don't want the glass to possibly break.)
If in the freezer, pull the cool whip out to start softening at this time. Usually takes about 20 minutes sitting at room temperature.
After crust and ganache has cooled, make and add the Peanut Butter Mousse:
1/4 c. whipping cream
4 oz. cream cheese
1/2 c. smooth PB, softened
1 Tbls. softened butter
1 tsp. vanilla extract
1/2 c. confectioners sugar
In a large bowl, beat softened cream cheese until fluffy. Then beat in one at a time: PB, butter, vanilla, sugar. Add the whipping cream last and a little at a time. Whip until no streaks are left.
Use a rubber spatula to scoop out and spread the PB mousse on top of the ganache layer as evenly as possible. The last layer consists of cool whip and crumbled peanut butter cups (about 5 minis).
Cover the pie and refrigerate until ready to serve. It usually takes a couple of hours for the whole pie to cool through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (269g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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