How to Make Delicious Chocolate Mousse Pie With Peanut Butter Cookie Crust

Chocolate Mousse Pie With Peanut Butter Cookie Crust. Dark Chocolate Mousse Pie - Peanut Crust. The last month has been very hectic for me. However, you can use use a coconut flour pie.

Spread remaining chocolate mixture evenly onto bottom of pie crust. I used to make this pie with a graham cracker crumb crust, which you So this filling is almost like a frozen mousse kind of thing so we'. This vegan Chocolate Mousse Pie is a creamy, decadent pie that packs in loads of chocolate flavor without the dairy or excess fat! You can have Chocolate Mousse Pie With Peanut Butter Cookie Crust using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chocolate Mousse Pie With Peanut Butter Cookie Crust

1. It's 1 of FOR CRUST.
2. You need 24 of Nutter Butter Peanut Butter Sandwich Cookies.
3. You need 5 tbsp of melted butter.
4. Prepare 1 of FOR MOUSSE FILLING.
5. You need 12 oz of semi sweet chocolate, chopped.
6. Prepare 3 cup of chilled heavy cream.
7. It's 1/4 cup of powdered sugar.
8. Prepare 1 pinch of salt.
9. You need 1 tsp of vanilla extract.
10. You need 1 of FOR TOPPING.
11. It's 3/4 cup of chilled heavy cream.
12. It's 2 tbsp of powdered sugar.
13. It's 1/2 tsp of vanilla extract.
14. It's 3 tbsp of shaved chocolate for garnish.

Press into a lightly greased pie pan then move on to. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the bottoms of crusts. Add eggs and vanilla; beat well.

Chocolate Mousse Pie With Peanut Butter Cookie Crust step by step

1. TO MAKE CRUST.
2. combine crushed cookies( I used the food processor to crush and finely chop ) and combine with melted butter, press into 9 inche pie pan. Freeze while preparing filling.
3. TO MAKE CHOCOLATE MOUSSE FILLING.
4. Combine chocolate, vanilla and salt in food processor bowl. Heat 1cup of cream in small saucepan just until simmering, with food processor running pour cream through feed tube and mix until smooth. Cool to room temperature.
5. In a large chilled bowl whip remaining 2 cups cream with the 1/4 cup powdered sugar until it forms stiff peaks, fold cooled chocolate mixture into whipped cream until it is well blended. Spoon into pie crust. Chill at least 2 hours or overnight..
6. Before serving make topping. Beat the 3/4 cup heavy cream with the 2 tablespoons powdered sugar until thick, add vanilla and beat until stiff. Spread on top of mousse filling and garnish with chocolate shavings..

Gradually add flour mixture, beating well. Drop by rounded teaspoons onto ungreased cookie. They're made by Pepperidge Farm®, and you'll find them in the frozen section near the pastries- like pie crust. There's a white chocolate mousse filling here you could try. Add the baking soda, cocoa powder.