CHOCOLATE PEANUT MOUSSE PIE

CHOCOLATE PEANUT MOUSSE PIE

1 1/4 cups crushed chocolate graham crackers (about 18)
3 tablespoons sugar
1/3 cup melted butter
3 3/4 cups whipping cream
4 ounces finely chopped bittersweet chocolate
1 cup chopped peanuts
1 1/2 cup peanut butter chips

Heat oven to 375 degrees F. Combine graham crackers, sugar and butter.  Spread
onto bottom and up sides of 9 inch pie plate. Bake for 5 minutes.  Cool on rack.
Combine 3/4 cup whipping cream and chocolate in saucepan. Stir over low  heat
till smooth. Stir in 3/4 cup peanuts. Pour half of mixture over  crust. Cover
and refrigerate remaining mixture. Place pie in freezer and  chill 20 minutes
till set then place in refrigerator. Combine 1 cup  cream and peanut butter
chips in saucepan. Stir over low heat till  smooth. Chill in refrigerator 30
minutes till cool but not stiff,  stirring occasionally. Place remaining cream
in chilled bowl. With  chilled beaters, beat on med. speed till soft peaks form.
Fold about 1/3  of cream into peanut butter mixture. Gently fold in remaining
cream.  Spoon 2 1/2 cups of mixture over chocolate layer. Cover and chill 
remaining peanut mixture. Place pie in freezer 15 minutes till set.  Spread
remaining chocolate mixture over peanut layer. Pipe or spoon  remaining peanut
mixture around edge of pie. Sprinkle with remaining  nuts. If desired, garnish
with chocolate curls. Chill 4 hours or  overnight.

Source:

rec.food.cooking, rec.food.recipes