A creamy peanut butter mousse pie with a layer of peanut butter cookie, dark chocolate ganache, and Peanut Butter Bettercreme.
4 oz | Bettercreme Whipped Icing Peanut Butter Artificially Flavored |
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4 oz | 6'' Pie Shell |
.75 oz | Allen® Ganache Dark Chocolate Naturally & Artificially Flavored |
4 oz | Peanut Butter Mousse |
.25 oz | Chocolate Curls And Mini Peanut Butter Cups |
3 oz | Peanut Butter Cookie |
Mousse Formula • 1 - 5 lb. container Rich’s chocolate pudding • Either 1 container of liquid Perfect Finish® or ½ pail of whipped Perfect Finish® (8 lbs.), chocolate • 2 small boxes or 1 large box of instant chocolate pie filling. • 1 ½ lb. peanut butter • If using liquid Perfect Finish®, mix all items together until well blended and whipped to proper consistency. • If using whipped Perfect Finish®, mix instant pudding into the pudding first, then add the whipped Perfect Finish® • Keep refrigerated
1 |
Using an unbaked 6” pie shell, place a 3 oz. peanut butter cookie in the bottom of the pie shell and bake according to pie shell direction. Let cool. |
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2 |
Spread a thin layer of chocolate ganache over the cookie. |
3 |
Fill with peanut butter mousse. (see notes) |
4 |
Pipe Peanut Butter Bettercreme® Whipped Icing on top. |
5 |
Garnish with chocolate curls around the outside edge of pie and a cut mini peanut butter cup in center of pie |