It’s so hot here in the Carolinas right now! Definitely time for swimming, cookouts,water-gun fights and watermelon! 🙂
My kids have been spending more time outside lately, in spite of the heat. Of course that means that I’m out there with them and when I come in I don’t really feel like standing over the hot stove! Tonight when we came in I decided to make a nice ‘cool’ pie.
I really like the creamy pies that you can make with Cool Whip, but not the hydrogenated oils that Cool Whip is made from. This PB mousse pie uses real cream instead of Cool Whip which gives it a creamy and rich flavor without hydrogenation.
For the peanut butter mousse you will need:
4 oz. cream cheese
1/2 cup peanut butter
1/4 cup sugar
1 tsp vanilla extract
3/4 cup heavy cream, lightly whipped
Mix cream cheese, peanut butter, sugar and vanilla until well blended.
Beat in 1/4 cup of the whipped cream until mixture is smooth and blended.
Slowly fold in remaining whipped cream.
Spread into pie crust.
For the chocolate fudge you will need:
7 ounces of sweetened condensed milk (1/2 can)
6 ounces of semi sweet chocolate (1/2 bag)
Melt chocolate and sweetened condensed milk together. (Usually about a minute in the microwave will do it.)
Stir until smooth.
Carefully spread on top of peanut butter mousse. Refrigerate at least 45 minutes before serving.