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Peanut Butter and Chocolate Mousse Pie

With this double-decker dessert, you'll never have to choose between chocolate mousse and peanut butter pie.

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories500
Calories from Fat270
Total Fat30 g46% DV
Saturated Fat20 g100% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium230 mg10% DV
Total Carbohydrates45 g15% DV
Dietary Fiber1.0 g4% DV
Sugars29 g
Protein11 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron10% DV
  Amount Per Serving % DV *
Calories500
Calories from Fat270
Total Fat30 g46% DV
Saturated Fat20 g100% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium230 mg10% DV
Total Carbohydrates45 g15% DV
Dietary Fiber1.0 g4% DV
Sugars29 g
Protein11 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron10% DV
  • 1 9-inch pie crust , baked and cooled
  • 1-2/3 cups REESE'S Peanut Butter Chips (10 oz. pkg.) , divided
  • 1 package cream cheese (3 oz.) , softened
  • 1/4 cup powdered sugar
  • 1/3 cup milk plus 2 tablespoon
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon water cold
  • 2 tablespoons water boiling
  • 1/2 cup granulated sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 1 cup whipping cream (1/2 pint) cold
  • 1 teaspoon vanilla extract

Directions

  • 1. Melt 1-1/2 cups peanut butter chips. Beat cream cheese, powdered sugar and 1/3 cup milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into cooled crust.
  • 2. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. Combine granulated sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat at medium speed until stiff; pour in gelatin mixture, beating until well blended. Spoon into crust over peanut butter layer. Refrigerate several hours. Garnish with remaining chips. Cover; store leftover pie in refrigerator. Makes 8 servings.

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