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Chocolate Peanut Mousse Pie

Prep
Cook
Serves 16people
Ingredients
1 1/4
cups chocolate graham crackers, finely crushed
3
tbsp sugar
1/3
cup butter or margarine, melted
3 3/4
cups whipping cream
4
oz bittersweet chocolate, finely chopped (about 3/4 cup)
1
cup peanuts, chopped
1 1/3
cups peanut butter-flavored pieces
Chocolate curls (optional)
Directions
1.
Combine graham cracker crumbs and sugar. Add melted butter; toss to combine. Press onto bottom and up side of a 9-inch pie plate. Bake at 375 degree oven for 5 minutes; cool. Heat and stir 3/4 cup of the whipping cream and the chocolate over low heat until smooth. Stir in 3/4 cup of the nuts. Pour half of the chocolate mixture over crust. Place in freezer about 20 minutes or until set; then transfer to refrigerator. Cover and chill the remaining chocolate mixture. Meanwhile, heat and stir 1 cup of the whipping cream and the peanut butter pieces until smooth. Cover and chill about 30 minutes or until cool but not stiff, stirring occasionally. Beat remaining 2 cups whipping cream until soft peaks form. Fold about one-third of the whipped cream into peanut butter mixture; gently fold in remaining whipped cream. Spoon 2 1/2 cups of the mixture over chocolate mixture in crust. Place in freezer about 15 minutes or until set. (Cover and chill remaining peanut butter mixture.) Spread remaining chocolate over peanut butter mixture. Pipe or spoon remaining peanut butter mixture around the edge of pie. Cover and chill at least 4 hours. Garnish with the remaining 1/4 cup nuts and, if desired, the chocolate curls.

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