Who loves pie? I’m sorry, that’s a silly question? What I should be asking is, who doesn’t love pie? If you answered “OOh, me! I don’t like pie!” – get out. Just go. For those of us left that love pie (because what human being doesn’t??), let’s talk. When I think pie, I think summer fruit pies with whipped cream or ice cream. Yet here we are in the middle of winter, still shoveling ourselves and our cars out of the two feet of snow that got dumped on NYC (34 inches in Queens!). I also just recently celebrated by 3rd anniversary of Single Girl Cookies on the 17th. Three years, over 6,000 chocolate chip cookies – what’s next? Combine those two things and you’ve got an antsy, jonesin’-for-something-new-and-different Single Girl just dying to create.
I got it in my head that I wanted to make something with a chocolate chip cookies crust but wasn’t sure what. I thought maybe a cheesecake with a cookie bottom? Or maybe a layered brookie (brownie/cookie combo)? I also kept coming back to my favorite pairing with chocolate, which is peanut butter. When I was a kid, my first job was as a busser at a local Mennonite influenced/themed restaurant, Miller’s. And they made the best peanut butter chocolate mousse pie with the graham cracker crust that I used to buy a slices of with my hard earned, next to nothing busser tips, and take it home and label it with my name to make sure nobody else ate it. It seemed only natural that my creation involve peanut butter mousse.
I finally settled on pie form, thinking, “If this works, it’s going to be DA BOMB”. Yes, it’s so good, I don’t even care that I still use outdated slang. And it’s so good that I wanted to share the recipe with you so you could experience the amazingness for yourself!
Chocolate Chip Cookie Peanut Butter Mousse Pie
Using your favorite chocolate chip cookie recipe (you didn’t think I was going to give mine away, did you??), press a thin layer of dough onto the bottom and sides of a pie plate like you would a graham cracker crust. Remember, this dough will rise slightly, so be sparing with your dough distribution. I used slightly less than half of my batch of dough and had quite a significant crust. I made cookies with the other half that I gave away to that week’s drop spot. I used a 9 inch vintage Pyrex pie plate, set the oven for the standard 350, and let it bake for about 20-25 minutes. Never having done this before, I liked that it was clear glass and I could see when it was done. I’d recommend making the crust a good 2 hours before you make the mousse.
Peanut Butter Mousse
I used (read: modified and partially followed) a recipe from Better Homes and Gardens, but didn’t follow all the fussy parts of the directions, like “using a chilled bowl and chilled beaters…” Here’s what I did.
1/2 cup heavy cream
1/2 8 oz package cream cheese
2/3 creamy peanut butter
2 tbsp milk
1/2 cup confectioners sugar
1/2 tsp vanilla
1. Using an electric beater, beat heavy cream in a small bowl until you start to see soft peaks form.
2. In a separate large bowl, beat softened cream cheese, peanut butter and milk until combined. Add in vanilla and confectioners sugar, mix until combined. Add in whipped cream until mixture is smooth (and delicious). Now is a good time for beater licking.
3. Making sure your cookie crust is mostly cooled, pour peanut butter mousse into your crust, filling to the top. Chill at least two hours, thought it’s best left overnight.
4. Invite your friends over for pie!