Reese's Mousse Pie

(Image from the website listed below)

I found this originally in a Hershey's cookbook one of my roommates owned (it was pictured on the front cover and looked so delicious that I made it for Simon's birthday--it's probably why he married me :). It can be found online at http://www.hersheys.com/recipes/6210/Peanut-Butter-and-Chocolate-Mousse-Pie.aspx

It is REALLY rich, but yummy!


9-inch pie crust, baked and cooled (I used pastry, but chocolate crumb crust would be good)
1 2/3 cups (10-ounce package) Reese's Peanut Butter Chips, divided
3-ounce package cream cheese, softened
1/4 cup powdered sugar
1/3 cup plus 2 tablespoons milk, divided
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 cup cold whipping cream
1 teaspoon vanilla extract

Peanut Butter Mousse Layer: 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.

Chocolate Mousse Layer: 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. Spread evenly over peanut butter layer. Refrigerate several hours. Garnish with remaining chips. Makes 6 to 8 servings. Store leftovers in refrigerator.