Peanut Butter Chocolate Mousse Pie

• 1 12 cups smooth peanut butter
• 3 ounces cream cheese, softened
• 14 cup powdered sugar
• 13 cup milk
• 2 tablespoons milk
• 1 (9 inch) graham cracker pie crusts or 1 (9 inch) shortbread pie crusts
• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 2 tablespoons boiling water
• 12 cup sugar
• 13 cup cocoa
• 1 cup whipping cream
• 1 teaspoon vanilla
• 14 cup peanut butter chips, to garnish

1. Beat peanut butter, cream cheese, powdered sugar, and milk until very smooth.
2. Spread mixture evenly in pie crust.
3. In a small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften.
4. Add boiling water; stir until gelatin is completely dissolved.
5. Cool slightly.
6. Mix sugar with cocoa; then add whipping cream and vanilla.
7. Beat at medium speed until stiff.
8. Pour in gelatin mixture, beating until well blended.
9. Spread evenly over peanut butter layer.
10. Refrigerate for several hours.
11. Garnish with peanut butter chips.
12. Store, covered, in Refrigerator.

smooth peanut butter, cream cheese, powdered sugar, milk, milk, graham cracker pie crusts, unflavored gelatin, cold water, boiling water, sugar, cocoa, whipping cream, vanilla, peanut butter

Taken from www.food.com/recipe/peanut-butter-chocolate-mousse-pie-132250 (may not work)