PEANUT BUTTER CHOCOLATE CHIP MOUSSE PIE

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c.c.cookie

Tue, Mar 08 2011, 4:17 am

URMe wrote:

I would like to serve this on a dessert buffet- how long can this be out before it won't taste good?

It would taste good for a while, but it would be completely mushy, which would make it hard to serve.

happy mom1

Wed, Mar 09 2011, 6:30 pm

is there any way to make this without a mixer? Or does anyone know of a similar recipe that doesn't require a mixer? thanx!

chocolate moose

Thu, Mar 10 2011, 10:41 am

you could beat it by hand but it'd take 45 minutes. a hard 45 minutes !!!

Blueberry Muffin

Thu, Mar 10 2011, 6:56 pm

I was curious - so made this 2 ways -
1st - as stated - thawed whip and mixed in ingredients
2nd way - whipped up whip and mixed in ingredients -

the two looked very different when I put it in the container -
the non whipped one looked richer and choclalatier
the whipped looked fluffier - but thick ...
in freezer - will let you know the results after shabbas!

runninglate

Wed, Apr 06 2011, 9:52 pm

just made this and cant stop eating it! Chocolate heaven! Thank you chocolate moose.

chocolate moose

Thu, Apr 07 2011, 11:33 am

good, bh !!!

be good

Thu, Aug 04 2011, 11:47 pm

Blueberry Muffin wrote:

Hi Blueberry- which one was better??

be good

Thu, Aug 04 2011, 11:48 pm

happy mom1 wrote:

is there any way to make this without a mixer? Or does anyone know of a similar recipe that doesn't require a mixer? thanx!

I don't have a mixer, and I make this all of the time! I just used a a good old wooden spoon!

PinkFridge

Fri, Aug 05 2011, 8:56 am

Off topic but I did want to give a heads up to a recipe in last week's Hamodia, Tamar Ansch's interpretion of buckeye balls, for all you pb and choc people. Totally addictive!

be good

Thu, Sep 22 2011, 11:50 pm

missed this post till I looked up this recipe- yet again Smile

- can you post that recipe please PinkFridge if you still have it?

thanks!

flowerpower

Sun, Sep 25 2011, 3:38 pm

I made this before and it came out to a dark heavy kinda ice cream. Is that how its supposed to be?

Also, the top looks bland. I'd like to decorate it a bit with some white to bring in some color. Any ideas?

saweetie

Mon, Oct 03 2011, 11:34 am

Here are my comments, questions, and criticism....
1. yum!
2. if you make 1 and a half you can prob make two pies
3. cut down a little on sugar and add a 1/4c PB
4. is it really a T of vanilla?? seemed like a lot so I halved that
5. Is it eaten thawed or frozen??

gardengirl

Mon, Oct 03 2011, 1:55 pm

Has anyone ever made this as just a peanut butter pie, without the cocoa? I'd like to try it, but I'm worried about omitting a whole cup of cocoa. Would the texture still be okay?

saweetie

Mon, Oct 03 2011, 2:28 pm

gardengirl wrote:

Has anyone ever made this as just a peanut butter pie, without the cocoa? I'd like to try it, but I'm worried about omitting a whole cup of cocoa. Would the texture still be okay?

nah it wouldn't work w/o cocoa

chestnut

Mon, Oct 10 2011, 3:02 pm

melted white chocolate swirls will probably add a nice contrast, right? or it'll drown in dark chocolate?

do they sell individual mini-graham pie crusts?

chocolate moose

Mon, Oct 10 2011, 9:51 pm

no idea, to both.

skinny

Mon, Oct 10 2011, 10:09 pm

keebler makes mini crusts

abound

Fri, Dec 16 2011, 5:54 am

I know I am bringing up an old thread, but BLUEBERRY MUFFIN, which way is better with the topping whipped or just beat everything together.
I am trying it now for shabbos. Thanks for the recipe CM.

chocolate moose

Fri, Dec 16 2011, 7:37 am

it's not old. it's a year and half young. it's a pie, for heaven's sake - not freshly baked bread.

shabbos

Tue, Sep 11 2012, 10:47 am

Made it-came out delicious
Used 1/2 C of the regular sugar instead of 3/4 and still tasted great
Used Reese's Peanut Butter and tastes like Reese's Peanut Butter Cups Very Happy

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