Peanut Butter Chocolate Mousse Pie
1 1/2 c Graham Cracker Crumbs
1/4 c Sugar
1/3 c Butter, melted
1 c Semisweet Chocolate Chips
1/3 c Heavy Cream
1 c Peanut Butter Chips
14 oz Condensed Milk
2 c Whipping Cream
1 t Vanilla
1/2 c Peanuts, chopped
1/4 c Semisweet Chocolate Chips
1 T Butter
In a bowl, mix together graham cracker crumbs, sugar, and 1/3 c butter until well blended.
Press into 9 inch pie plate. Chill.
In a saucepan melt 1 c chocolate chips and heavy cream over low heat.
Remove from heat; beat until smooth.
Pour mixture into a bowl; cover and refrigerate until slightly thickened.
Pour mixture into prepared crust and spread evenly.
In another saucepan melt peanut butter chips and condensed milk.
Remove for heat; beat until smooth.
Pour mixture into a large bowl.
Cover and refrigerate until cool and slightly thickened, but not set.
Beat the whipping cream and vanilla until stiff.
Fold whipped cream and peanuts into peanut butter mixture.
Spread evenly over cooled chocolate layer.
Refrigerate until firm.
Melt 1/4 c chocolate chips with 1 T butter.
Drizzle over pie before serving.