Sue’s Peanut Butter Chocolate Crusted Mousse Pie

served with homemade Chocolate Sauce

submitted by Patty Blankenship

Blackacre Garden

Crust:

1 ½ c. graham cracker crumbs

1/3 c. chopped peanuts

3 Tbsp. sugar

1/3 c. cocoa

½ tsp. cinnamon

1/3 c. butter, melted

Filling:

½ c. butter

¾ c. sugar

3 large eggs, separated

1 tsp. vanilla or nut flavored liqueur

¾ lb. peanut butter (smooth), heated to warm – not hot

2 ½ c. heavy cream, whipped

Chocolate Sauce:

1 c. sugar

5 Tbsp. cocoa

3 Tbsp. all-purpose flour

1 c. half & half

4 Tbsp. butter

1 tsp. vanilla

For Crust: Preheat oven to 350°. Mix graham cracker crumbs, peanuts, sugar, cocoa, cinnamon, and the melted butter. Press mixture into greased 10” spring- form pan. Bake 10 minutes, then set aside.

For Filling: Cream butter until fluffy. Gradually add sugar, egg yolks and vanilla (or liqueur). Fold in warm peanut butter. Clean metal bowl and beater with vinegar and salt to remove all residue, then wipe dry. Beat egg whites until stiff and fold into peanut butter mixture. Add whipped cream.

For Chocolate Sauce: Combine sugar, cocoa, and flour in saucepan. Stir until well blended. Stir in half & half and add butter. Cook over low heat until thickened, then remove from heat and stir in 1 teaspoon vanilla. Pour into 1 pint pitcher; allow to cool. Cover with plastic wrap then refrigerate.