How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Chocolate-Peanut Mousse Pie

A billowy peanut mousse nestles between two chocolate layers in this decadent dessert recipe.

4.0 by 12 people
Rate me!
  • Makes: 16 servings
  • Prep: 50 mins
  • Freeze: 35 mins
  • Chill: 4 hrs or overnight

Chocolate-Peanut Mousse Pie





  1. For crust, combine graham crackers and sugar; stir in butter. Spread onto bottom and up sides of a 9-inch pie plate. Bake in a 375 degree F. oven for 5 minutes; cool.
  2. Meanwhile, in a saucepan combine 3/4 cup of the whipping cream and the chocolate. Stir over low heat until mixture is smooth. Stir in 3/4 cup of the peanuts. Pour half the chocolate mixture over crust. Place in freezer and chill about 20 minutes or until set, then place in refrigerator. (Cover and refrigerate remaining chocolate mixture.)
  3. Meanwhile, in another saucepan combine 1 cup of the cream and the peanut butter pieces. Stir over low heat until mixture is smooth. Chill in refrigerator 30 minutes or until cool but not stiff, stirring occasionally.
  4. In a chilled bowl beat remaining 2 cups whipping cream with chilled beaters on medium speed until soft peaks form. Fold about one-third of the whipped cream into the peanut butter mixture; gently fold in remaining whipped cream. Spoon 2-1/2 cups of the mixture over the chocolate in crust. Place in freezer for 15 minutes or until set. (Cover and refrigerate remaining peanut butter mixture.) Spread remaining chocolate mixture over peanut butter mixture. Pipe or spoon remaining peanut butter mixture around edge of pie. Sprinkle with remaining nuts. If desired, garnish with chocolate curls. Chill at least 4 hours or overnight. Makes 16 servings.

Nutrition Facts (Chocolate-Peanut Mousse Pie)

    Per serving:
  • 410 kcal cal.,
  • 36 g fat
  • (20 g sat. fat,
  • 87 mg chol.,
  • 185 mg sodium,
  • 20 g carb.,
  • 7 g fiber
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...