Peanut Butter Mousse Pie

Ingredients

• ½ cup chunk peanut butter
• ¾ cup sugar
• 1 pkg 8 oz Neufchatel (light cream) or cream cheese, at room temperature
• 2 tbsp milk
• 1 cup whipping cream
• recipe follows chocolate crust
• optional chocolate curls
• 22 chocolate crust chocolate wafers
• ⅓ cup chocolate crust finely chopped unsalted peanuts
• 3 tbsp chocolate crust melted butter or margarine

Method

1. In a large bowl, beat the peanut butter, sugar, cheese and milk with an electric mixer until smoothly blended. In another bowl, whip the cream until it holds soft peaks, then gently fold into the peanut butter mixture.
2. Spoon into the crust. Chill until the filling is set, about 4 hours, or, covered, up until the next day. Garnish with chocolate curls. Cut into wedges. Serves 8.
3. Chocolate Crust: In a blender or food processor, whirl 22 chocolate wafers, broken into pieces, to make 1 cup fine crumbs; pour into a 9-inch pie pan. Stir in 1/3 cup finely chopped unsalted peanuts and 3 tablespoons melted butter or margarine; mix. Press the mixture firmly over the bottom and up the sides of the pan. Bake in a 350 degree oven until darker brown at the rim, 8 to 10 minutes. Cool.
4. To create chocolate curls, pull a vegetable peeler across a bar of barely warm chocolate.

Notes

By Sandra Krist, Bainbridge Island, Wash. Serves 8. Per serving: 474 cal., 10g protein, 34g fat (15g saturated), 37g carbohydrate, 358mg sodium, 67mg cholesterol.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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