Chocolate Peanut Butter Mousse Pie

For Father’s Day it was only appropriate I made a dessert that included my dad’s favorite flavor combo- chocolate and peanut butter. Chocolate coated graham cracker crust is filled with a smooth peanut butter mousse, whipped cream, chocolate drizzle, and some Reese’s crumbles to top it off. It can be thrown together pretty quickly and if you really are pressed for time you can buy a store bought crust and cool whip instead of whipping cream. I had time to make it but… couldn’t wait to dig in before getting a picture of the whole pie! Whoops! (this way you can see the layers of pie better) What a perfect way to end a great day of fishing, hiking, and tennis playing out with dad ๐Ÿ™‚
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Ingredients:ย 

For the crust

  • 1 1/4 cup graham cracker or pretzel crumbles
  • 3 Tbs sugar
  • 1/3 cup butter
  • chocolate chips

For the filling:

  • 1 cup peanut butter
  • 8 ounces softened cream cheese
  • 1 teaspoon vanilla
  • 2 cups powdered sugar plus (1/4 cup for topping)
  • 2 cups of heavy whipping cream (unwhipped) about 4 cups whipped
  • Chocolate syrup and Reese’s cups or peanuts for the top

Instructions:

For the crust:

  • Mix together the cracker or pretzel crumbles (I even put a bit of gound nuts in my crust) with the sugar
  • Melt the butter and stir it into the mixture
  • Press into pie pan evenly and firmly
  • Bake in 350 F oven for 10-13 minutes or until light brown and you can really smell the crust
  • If you want a chocolate bottom sprinkle chocolate chips evenly over the bottom
  • Place back in the oven for another 2-3 minutes and then spread the melted chocolate chips evenly across the bottom

For the filling:

  • Whip whipping cream until just whipped and set aside
  • In a seperate bowl mix together peanut butter, room temperature cream cheese, and vanilla
  • Gradually add in powdered sugar
  • Once thoroughly blended together fold in half of the whipped cream to make it fluffy- Don’t mix too much!!
  • Add filling to the cooled crust
  • Add 1/4 cup of powdered sugar and a dash of vanilla to the remaining whipped cream and whip just a bit more
  • Put Whipped Cream on top of the peanut butter mousse
  • Drizzle with chocolate syrup or ganache and top it off with some Reese’s Cup crumbles

We were so eager to dig in to this pie I forgot to get a picture before it was half gone! ย The mousse is so smooth and very peanut buttery! If you aren’t a peanut butter fan-I don’t know how that is possible- I would recommend only putting in 2/3 cup of peanut butter into the filling and if you really texture crunchy peanut butter works well too! This pie is pretty quick to through together for an extremely scrumptious dessert! Enjoy and Happy Summer! ๐Ÿ™‚

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Iced Lemon Cookies

We still had a good 10 ten lemons after I made lemon cake so I thought I could use a few more up in some lemon cookies. I was inspired by my Grandma Dot, who I am planning on sending these to, and added some ginger to the dough in her honor ๐Ÿ™‚ These are just the right amount of lemon, with a light sweet glaze, and go quite well with tea.ย 

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Ingredients:ย 

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 Tbs lemon zest
  • 1 cup unsalted butter, at room temperature
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon freshly grated ginger (optional)
  • a dash of Limoncello (optional)

For the glaze icing:

  • 1 1/2 cup powdered sugar
  • 4-5 Tbs. fresh lemon juice

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
  3. In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
  4. Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla, ginger, and Limoncello. Mix until smooth.
  5. Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.
  6. Bake for 11-13 minutes or until cookies are just set and slightly golden brown. Move to cooling racks and allow to cool completely.
  7. In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set.

These cookies travel well and are so cute! When life hands you lemons make the perfect melt in your mouth lemon cookies to have with some tea ๐Ÿ™‚ Happy Summer

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