When words fail, peanut butter and chocolate speak …

And, silky mousse with a creamy whipped topping –

Enjoy!

Peanut Butter Chocolate Mousse Pie.

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Peanut Butter Chocolate Mousse Pie

Crust:
8 Tbs. butter, ice cold, cubed into 1″ pieces
2 cups all purpose flour
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice water

Preheat oven to 425 degrees.

Combine all ingredients, except for water, in the bowl of a large food processor. Pulse until crumbly.
Drizzle in water, 1 Tbs. at a time, until the dough is beady.

Transfer to a large sheet of parchment paper and press into a disc.
Top with another sheet of parchment and roll out into an 11″ round.

Transfer to a 9″ pie plate, folding under the excess dough at the edges, and then “fluting” or pinching for decoration.

Fill with pie beads to prevent the sides from drooping while baking.

Bake for 25-35 minutes, until fragrant and golden brown.

Remove from the oven and cool for several minutes while preparing the Peanut Butter Chocolate Mousse Layer.

Peanut Butter Chocolate Mousse Layer:
10 oz. dark chocolate chunks
8 oz smooth, all natural peanut butter
4-6 oz. heavy whipping cream (depending on how soft you want the layer)

In a medium pot, over very, very low heat, melt the chocolate together with the peanut butter and cream, stirring constantly. Stir and stir and stir until smooth and creamy.

Slather over the center of the somewhat cooled pie crust.

Chill for several hours.

Vanilla Chocolate Whip:
2 cups heavy whipping cream, ice cold
1 cup powdered sugar
1/3 cup unsweetened cocoa powder
1 tsp. vanilla extract
pinch of sea salt

In a cold bowl, whip the cream until beginning to stiffen.
Add the powdered sugar, cocoa, vanilla, and salt.

Beat and whip until somewhat stiff.

Smooth and slather over the top of the chilled pie.

Sprinkle with chocolate shavings and dust with powdered peanut butter and powdered sugar, if desired.