Chocolate Mousse Peanut Butter Pie.

Aunt Judy's birthday, and she's been asking for a chocolate peanut butter pie for ages...I made her one with chocolate mousse, peanut butter and peanut butter chips, in a flaky basic crust.

I got this one out of a Hershey's Classic Recipe book, and changed it only a bit.  It was simple and good.

Ingredients
Extra Flaky Crust (credit to Ken Haedrich from his book Pie)
1 cup all-purpose flour
2/3 cup cake flour
1 tbs sugar
1/2 tsp salt
1/4 cup (1/2 stick) cold unsalted butter
5 tbs cold Crisco
1/4 cup cold water


Filling
1 2/3 cups peanut butter chips
1 8 0z package of cream cheese
1/4 cup powdered sugar
1/3 cup plus 2 tbs milk
1tsp unflavored gelatin
1 tbs cold water
2 tbs boiling water
1/2 cup sugar
1/3 cup cocoa
1 cup cold whipping cream
1 tsp vanilla extract

Method
To make and prebake crust
Combine flours, sugar and salt in a large bowl.  Add butter and toss with flour.  With mixer on low, blend the butter into the flour until you have coarse, damp meal with large and small clumps.  Add Crisco and repeat.  Pulse the mixer, add half of the water and pulse again.  Do not over mix.

Using your hands, pack the dough into a ball.  Knead two or three times.  Put in the center of a piece of plastic wrap and flatten into a disk about 3/4 inch thick.  Wrap in the plastic and refrigeragte until firm enough to roll, at least an hour.

Fully prebaking the shell: 
You'll need pie weights (I use dried beans) and silver foil.
Grease and flour 9" pie dish.
Roll your dough on floured wax paper.  Place dough in pan.  Refrigerate for fifteen minutes to firm up the fat, which will increase the flakiness as it bakes.  Once out of the refrigerator, mold gently to pan, shape edge as desired, and trim edges.
Completely cover the dough with silver foil, and cover foil with pie weights (or beans).  With oven preheated to 400 degrees, bake on center rack for 15 minutes.  Remove foil and pie weights and prick the bottom and sides with a fork so that it won't puff up.  Rotate pie 180 degrees and return to oven.  Lower temperature to 375 degrees and bake for 15 minutes.

To make filling:
Melt 1 1/2 cups peanut butter chips in small saucepan over low heat.
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 in cooled crust.

Sprinkle gelatin over cold water in a 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 with electric mixer on medium speed until stiff.  Add gelatin mixture, beating until well blended.  Spoon over peanut butter layer.  Refrigerate several hours.  Garnish with remaining chips.  Cover and refrigerate.