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 🙂
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Ingredients: 

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!  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! 🙂

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The Ultimate Lemon Pound Cake

My dad recently purchased the Costco pack of lemons- with only 3 of us in the house and no plan for the lemons I don’t really know what he was thinking…but I figured I could make use of them for I don’t know when else there would be 15 lemons laying around the house.
In my youth I lived in Italy and we had 2 huge lemon trees in our yard. Naturally us kids developed a love for homemade lemonade, and my mother a love for homemade Limoncello- we always manage to have some hidden around the house. I figured I would add this to the recipe to tang up the flavor a bit. When making the Ultimate Lemon Cake I knew I would need lots of lemon zest and juice to really get that wonderful lemon punch. This cake did not disappoint me from the name; it was perfectly moist, lemony, flavorful, overall just the ultimate lemon cake. I had to eat a piece… or two… instantly!
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Ingredients

For the cake:
  • 2 eggs
  • 1 cup vanilla Greek yogurt – (Chobani Lemon would make it extra lemony but I used Greek God’s Honey Vanilla Yogurt)
  • 1 cup sugar
  • ¼ cup canola oil
  • zest of 2 lemons
  • 1 Tbs Limoncello
  • 4 Tbs lemon juice
  • 2 cups flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
For the glaze:
  • 1 cup powdered sugar
  • 1 Tbs Limoncello
  • 2-4 Tbs Lemon Juice (adjust as necessary)
  • 1 Tbs lemon zest

For the whipped cream topping (optional):

  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1/3 cup yogurt (Chobani Lemon is best)
  • 1 Tbs lemon juice

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest, Limoncello, and lemon juice.
  3.   In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs, being careful not to over mix.
  4.  Spray an 8.5 x 4.5-inch loaf pan with cooking spray.  Pour the batter into the pan.  Bake about 40 minutes for the larger loaf pan or until a tester comes out clean and the top of the cake is golden. Cool the cake in the pan for about 5 minutes.  Remove from pans and continue cooling on a wire rack.
  5. When the cake is cool, whisk the powdered sugar with Limoncello and lemon juice in a small bowl until smooth.  Drizzle the glaze over the cake
  6. For the whipped cream whip the heavy whipping cream, sugar, and lemon juice until soft peaks are formed then fold in yogurt.

The family was quite happy with this cake. It is easy to do, fairly light for a pound cake, and perfect summer. Would be ideal at a picknik or bbq! I of course had the whipped cream and even a bit of vanilla ice cream on mine 🙂

Happy Summer

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