Peanut Butter And Chocolate Mousse Pie - cooking recipe

Ingredients

1 (9 inch) pie crusts, baked and cooled
1 2/3 cups peanut butter chips, divided
3 ounces cream cheese, softened
1/4 cup powdered sugar
1/3 cup milk, plus
2 tablespoons milk
1 teaspoon unflavored gelatin
1 tablespoon water, cold
2 tablespoons water, boiling water
1/2 cup sugar
1/3 cup cocoa
1 cup whipping cream
1 teaspoon vanilla extract

Preparation

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.
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 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.