I love a good challenge, and recently learned of the Get Your Chef On challenge from White Lights on Wednesdays and Four Marrs and One Venus 's blogs. Here is the quick low-down: Once every 2 months they give you an ingredient. You come up with your best using that ingredient and then link up on the start of the challenge. The posts are drooled over by the lovely hostesses and then they pick a winner! Fun, right? ;)
The secret ingredient this is round is..... Peanut Butter!! I adore peanut butter, and there was no doubt in my mind that I would be submitting my Peanut Butter Chocolate Mousse Pie. :) My recipe is an adaptation from a recipe for No Bake Peanut Butter Pie from the blog, One Ordinary Day.
This creamy, rich pie comes together easily and with very little effort.
What you will need:
One graham cracker crust (store bought or homemade)
One 3.2 oz box of Chocolate Mousse mix (I needed 1 cup of cold milk for the mix I used.)
One 8 oz package of cream cheese
1/2 cup of sugar
1 cup of creamy peanut butter
1 tsp vanilla
Half of a 8 oz tub of Cool Whip
The rest of the Cool Whip, chocolate syrup, and peanuts for garnishing
(Like how I used the Lite Cool Whip and 1/3 Less Fat cream cheese? I saved just a few calories and fat grams there. ;) )
Prepare the chocolate mousse mix according to the package directions. Spread the mousse into the prepared graham cracker crust. Let the chocolate mousse layer set up in the fridge for an hour.
To make the peanut butter layer of the pie, cream together the cream cheese and sugar using an electric mixer until smooth. Beat in the peanut butter and vanilla. Fold in the 4 oz of Cool Whip. Mix well.
Spread the peanut butter mixture evenly over the chocolate mousse layer. Return the pie to the fridge and let it chill for another 3-4 hours.
Once chilled, slice the pie. Garnish each slice with a dollop of your remaining Cool Whip, a drizzle of chocolate syrup, and a small handful of peanuts.
And there you have it! This is by far one of husband's and son's favorite desserts of mine that I make. It is pretty fair to say that they were both beyond excited when I told them I was making it this past weekend for the Get Your Chef On challenge. They never complain about being my personal taste testers. ;)
