Peanut Butter And Chocolate Mousse Pie

• 1 (9 inch) pie crusts, baked and cooled
• 1 2/3 cups peanut butter chips, divided
• 3 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1/3 cup milk, plus
• 2 tablespoons milk
• 1 teaspoon unflavored gelatin
• 1 tablespoon water, cold
• 2 tablespoons water, boiling water
• 1/2 cup sugar
• 1/3 cup cocoa
• 1 cup whipping cream
• 1 teaspoon vanilla extract

1. Melt 1-1/2 cups peanut butter chips. Beat cream cheese, powdered sugar and 1/3 cup milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into cooled crust.
2. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. Combine sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat at medium speed until stiff; pour in gelatin mixture, beating until well blended. Spoon into crust over peanut butter layer. Refrigerate several hours. Garnish with remaining chips. Cover; store leftover pie in refrigerator.

pie crusts, peanut butter, cream cheese, powdered sugar, milk, milk, unflavored gelatin, water, water, sugar, cocoa, whipping cream, vanilla

Taken from www.food.com/recipe/peanut-butter-and-chocolate-mousse-pie-346442 (may not work)