Remembering Peanut Butter Mousse Pie

My Sweetheart Sherwood rode in the Tour de Farms a couple of weeks ago. He biked 100- yes one hundred- miles! This on very little training (we had just reached our 1000 mile mark on our tandem, but only in 10,20, 30 and 40 mile rides- no long ones!) AND we had been out swing dancing the night before (so he had only about three hours sleep). I am so proud of him!! One thing he mentioned after the ride, was the peanut butter and bananas. I try not to make it a big deal- but I have an allergy to nuts. It's not the rush-me-to-the-hospital-immediately allergy, just an inconvenient tongue tingling- I really don't feel well- allergy. So, I don't eat peanuts, tree nuts, sunflower or sesame seeds anymore. Now, mind you, I never want to deprive the family of a food they want to eat- I guess I just forgot to buy peanut butter for a couple of years. Unless I've needed it for a particular recipe, I've avoided the whole nut thing. Until now... Sherwood decided that a big scoop of peanut butter on a mashed up banana was his answer to cycling-energy-food nirvana. It reminded me of this pie- that everyone LOVES. So, here's my nod to peanut buttery goodness.
If you are a peanut butter fan- this is the pie for you. The filling is a light peanut butter mousse that tastes great chilled or almost frozen. You can make it a day ahead and the flavors will just get better.
Makes one pie
Crust:
1 cup chocolate cookie crumbs
2 Tablespoons sugar
6 Tablespoons melted butter plus a bit more for greasing
Filling:
8 oz cream cheese at room temperature
1 cup creamy peanut butter
1 cup confectioners sugar
2 Tablespoons unsalted butter
2 Tablespoons confectioners sugar
1/2 cup heavy cream
1 Tablespoon pure vanilla extract
Topping:
1/2 cup heavy cream
3/4 cup semisweet chocolate, finely chopped
Make crust: Grease a 9 inch pie plate. Mix together the cookie crumbs, sugar and melted butter. Press evenly into the pie plate. Chill one hour.
Make Filling: In the bowl of an electric mixer, cream together the cream cheese and peanut butter. Scrape down the sides of the bowl with a rubber spatula. Gradually add 1 cup of confectioners sugar. Beat until fluffy. In a separate bowl, whip the cream to soft peaks. Add 2 Tablespoons confectioners sugar and vanilla. Whip to stiff peaks. Fold 1/3 of the whipped cream into the peanut butter mixture. Gently fold in the remaining cream. Spoon into chilled crust. Chill until firm- about three hours.
Make topping: In a small saucepan,, heat the cream to a simmer. Add the chocolate. Stir until smooth and melted. Cool to room temperature. Spread over pie. Chill again until firm.
Savor. Linger. Enjoy!
-Cynthia