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Peanut Butter Chocolate Chip Mousse Pie
 

March 7th 2011

Contributed by: Jamie Geller

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Recipe

Peanut Butter Chocolate Chip Mousse Pie

Times

  • Prep Time : 11 min min
  • Ready Time : 11 min

Servings

8 servings

Ingredients

  • 1 cup:unsweetened cocoa powder
  • 1/2 cup:light brown sugar, packed
  • 3/4 cup:sugar
  • 2 (8-ounce) cartons:non-dairy frozen ready-to-whip liquid topping, thawed
  • 1/2 cup:smooth peanut butter
  • 2 tablespoons:margarine
  • 1 tablespoon:pure vanilla extract
  • 1/2 cup:chocolate chips
  • 1 (9-inch) :prepared chocolate graham cracker piecrust

Directions

Preparation

  1. In the bowl of an electric mixer, place cocoa, sugars, topping, peanut butter, margarine and vanilla. Beat for about 3 to 4 minutes, until thoroughly blended.
  2. Fold in chocolate chips.
  3. Spoon into graham cracker piecrust.
  4. Freeze at least 4 hours. Let soften slightly in refrigerator or at room temperature before slicing.

Tips

To make this dessert look extra fancy, create chocolate shavings by using a cheese grater on a chocolate bar. Sprinkle shavings over the top. Or decorate with chocolate syrup.

My sister Shoshanna came home from her friend Sarah’s house raving about this dessert. Her recipe was revised to make it quicker, and thank goodness none of the taste was sacrificed.

Peanut Butter Chocolate Chip Mousse Pie, 10.0 out of 10 based on 1 rating

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Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Monsey, NY. Their five children give her plenty of reasons to get out of the kitchen — fast.

 

comments

 

7 Responses to Peanut Butter Chocolate Chip Mousse Pie

  1. Lisa Michal Boxenbaum says:

    This is a favorite dessert in my house. Incredibly decadent and a perfect ending to Shabbat dinner. Make it with extra dark cocoa – AMAZING!

    One thing – I made it with chocolate chips the first time and decided they didn’t add anything. Overkill and interfered with the melt-in-your-mouth creamy texture.

  2. avatar Jamie Geller says:

    Hi Lisa – so funny you say that – I often serve it as a mousse – no pie shell in dessert cups and just do a sprinkle of choc chips on top – more for garnish (b/c I am too lazy for choc shavings)

  3. avatar Jamie Geller says:

    btw I also sometimes – up the pb to 3/4 cup and brown sugar to 2/3 cup or I follow the recipe but do heaping servings of the pb and brown sugar

  4. avatar Maureen Fox says:

    I tasted this for the first time at a cooking demonstration that Jamie did for the Skokie Kollel. After tasting this I bought both cookbooks. Tjis is absolutely my favorite.

  5. avatar Jamie Geller says:

    Hi Maureen so glad you liked! tasting something delish is the best motivation for making it!

  6. Peryl Bedzinr says:

    I made this incredible dessert more than once. It’s simple and absolutely delicious. Perfect for Shabbos dessert. I personally prefer it as a plain mousse served in small cups as I saw Jamie do at a demonstration.(It is very rich!)

  7. avatar dvora_f says:

    I have made this many times for Shabbos lunch dessert. It is extremely decadent and awesome combination of peanut butter and chocolate! I like the idea of serving it just as a mousse too.

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