Ingredients

4 oz Bettercreme Whipped Icing Peanut Butter Artificially Flavored
4 oz 6'' Pie Shell
.75 oz Allen® Ganache Dark Chocolate Naturally & Artificially Flavored
4 oz Peanut Butter Mousse
.25 oz Chocolate Curls And Mini Peanut Butter Cups
3 oz Peanut Butter Cookie

Chef Notes

Mousse Formula • 1 - 5 lb. container Rich’s chocolate pudding • Either 1 container of liquid Perfect Finish® or ½ pail of whipped Perfect Finish® (8 lbs.), chocolate • 2 small boxes or 1 large box of instant chocolate pie filling. • 1 ½ lb. peanut butter • If using liquid Perfect Finish®, mix all items together until well blended and whipped to proper consistency. • If using whipped Perfect Finish®, mix instant pudding into the pudding first, then add the whipped Perfect Finish® • Keep refrigerated

Directions

1
 Using an unbaked 6” pie shell, place a 3 oz. peanut butter cookie in the bottom of the pie shell and bake according to pie shell direction. Let cool.
2
 Spread a thin layer of chocolate ganache over the cookie.
3
 Fill with peanut butter mousse. (see notes)
4
 Pipe Peanut Butter Bettercreme® Whipped Icing on top.
5
 Garnish with chocolate curls around the outside edge of pie and a cut mini peanut butter cup in center of pie
1 Pie