Homemade Mousse with PB, Bananas and Chocolate Crust

A few days ago I made a Peanut Better, Banana, and Chocolate pie. I have been thinking for a long time about how I should start creating more pies once more and my thoughts kept drifting back to a chocolate cookie crust. I absolutely love them and I happen to have been wanting one. I think I had a hankering for one because I haven’t had a custard, mousse, or cream pie since the previous March.This pie is a simple chocolate peanut butter pie that has a cookie crust together with a layer of sliced bananas. It’s light and scrumptious, making it the best dessert for a dull and cold period. I made this pie for close friends last Sunday and from what I could discern, it was a great hit. I’ve definitely been taking advantage of the leftovers.

Recipe for Chocolate, Peanut Butter, and Banana Pie:

Crust: 12-15 chocolate sandwich cookies, in small pieces 1 stick of butter, soft to the touch

Mousse: 2 8oz packages of cream cheese, soft 1 cup peanut butter 1cup heavy whipping cream 1 tsp of vanilla extract 1 tbsp. sugar

Whipped Cream: 1/2 c. heavy whip cream 1/2 tsp of vanilla extract 1 tsp of sugar

Crushed Peanuts for dusting Two bananas

Inside a small bowl, blend the smashed cookies and butter. Put the mixture into a greased glass pie plate. Bake at 350 for 20 mins. Now let cool completely.

In a big bowl, mix 1 cup of cream, 1 tsp of vanilla, and 1 tablespoon sugar. Whip using a whisk until stiff. Set-aside. Put the remainder of the cream, sugar, and vanilla in a bowl bowl and whip until eventually soft peaks begin. Set-aside and refrigerate.

Blend cream cheese and peanut butter in a second bowl until fluffy. Fold in 1/3 of the stiffly whipped cream in batches until it is all stirred in.

Chop bananas and line the bottom and sides of the pie crust with the banana. Pour the peanut butter blend on the top, spreading consistently. Following that, pour the lightly whipped cream on the top and in the midsection, leaving a bit of the peanut butter mousse revealed. Coat with chopped peanuts. Cool in the fridge no less than 2 hrs.

Make a lemon chess pie for Easter and this fried okra recipe for an appetizer.

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