Pity Party

Other than not knowing where I’m going, which doctors to see, where to get my hair cut, and which gym to join, the hardest part of being in a new city is not having any friends. If it sounds like I’m having a pity party, it’s because I am.

But seriously, with the exception of a few people, I really don’t know anyone in St. Louis. THANKFULLY, the few that I do know have been very welcoming to my husband and me. Recently, one couple invited us over to their house for dinner. It was a great opportunity for me to make some new friends, and of course, to try a new dessert!

I decided Chocolate Peanut Butter Mousse Pie would be a no-fail way to score myself some new friends. With homemade graham cracker crust, a layer of chocolate, and rich fluffy peanut butter filling, there was nothing not to like about me the pie. Very little baking is required, so with some mixing and freezer-time, a beautiful and delicious dessert is born. This pie would be a great addition to a pity party…or any party, for that matter.




Chocolate Peanut Butter Mousse Pie

What You Need

    For the Crust
  • 1 cup graham cracker crumbs
  • 1/2 cup old fashioned oats
  • 3 tablespoons brown sugar
  • 1/8 teaspoon salt
  • 5 tablespoons butter, melted
  • 1 teaspoon vanilla
  • For the Filling
  • 1 (14 ouce) can sweetened condensed milk
  • 2/3 cup semi-sweet chocolate chips
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup creamy peanut butter
  • 2 cups frozen whipped topping

What To Do

  1. Preheat oven to 350 degrees.
  2. Combine all pie crust ingredients into a bowl. Mix until butter has combined with all ingredients, allowing everything to stick together.
  3. In a 9 inch round pie dish, pat pie crust into the bottom and up the sides, until the crust has been formed.
  4. Bake for 12 minutes, or until golden. Let crust cool before filling.
  5. Combine 1/3 cup sweetened condensed milk and chocolate chips in a microwave-safe bowl. Microwave on high for 30 seconds. Stir until smooth.
  6. Place 2 tablespoons chocolate mixture in a small resealable plastic bag for drizzle. You could also use a pastry bag.
  7. Spread remaining chocolate mixture evenly onto the bottom of the pie crust. Chill 10 minutes.
  8. Beat remaining sweetened condensed milk, cream cheese, and peanut butter in a large bowl with electric mixter until smooth. Fold in whipped topping. Spoon over chocolate layer. Cut the corner off bag with reserved chocolate mixture. Drizzle over pie.
  9. Freeze for 1 hour or until firm.
  10. Transfer from freezer to refrigerator or counter 30 to 45 minutes before serving.
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