Chocolate Peanut Butter Mousse Pie
INGREDIENTS
-
1
can (14-oz)
sweetened condensed milk, divided
-
2/3
cup
semisweet chocolate chips
-
1
9-inch graham cracker crust
-
1
8-ounce package cream cheese, softened
-
1
cup
creamy peanut butter
-
2
cups
frozen whipped topping, thawed
INSTRUCTIONS
- Combine 1/3 cup sweetened condensed milk and chocolate chips in a microwave-safe bowl.
- Microwave on high for 30 seconds. Stir until smooth.
- Place 2 Tbsp of the chocolate mixture in a resealable plastic bag for drizzle; set aside. Spread remaining chocolate evenly over the bottom of the pie crust. Chill for 10 minutes.
- In a large bowl, beat remaining sweetened condensed milk, cream cheese and peanut butter with an electric mixer until smooth. Fold in topping. Spoon over the chocolate layer.
- Cut a corner off the bag with the reserved chocolate. Drizzle over the pie.
- Freeze for 1 hour, or until firm.
NOTES
The pie can be made ahead and kept in the freezer. Refrigerate for 30-45 minutes before serving.