This recipe for Peanut Butter Mousse Brownie Pie has a delightful combination of flavors.
Cut chilled butter into 1/2-inch cubes. Cut chilled butter cubes into the flour mixture, using a pastry blender until mixture resembles coarse crumbs.
Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together. You may not use all the water. Just make the dough moist enough to hold together and not mushy.
Shape dough into a ball for single pie crust, wrap dough in plastic wrap and chill for 30 minutes.
Take the chilled dough and roll from the centre outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper making it larger than the pie plate. Place into the pie plate. Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired.
Bring a small pot of water to a boil. Place the chocolate, butter and instant espresso into a non-reactive heat proof bowl. Place bowl with ingredients over the boiling water. Stir constantly until the chocolate and butter have completely melted then remove bowl from heat. Cool slightly.
Add the eggs to a mixing bowl. Whisk. Next add the vanilla, salt, sugar and brown sugar to the bowl. Whisk thoroughly. Add the chocolate butter mixture then whisk again. Gently fold in the flour to the brownie batter until just combined. Do not overmix.
Pour the batter into the prepared pie crust and bake for 20-25 minutes or until a toothpick inserted 3" from the edge of the brownie comes out with only a few crumbs. Remove from oven and cool completely on a wire rack, at least 1 hour.
While the brownies are baking/cooling prepare the mousse.
Place the peanut butter, cream cheese, vanilla and milk into a large mixing bowl.
Beat by hand or with an electric mixer until smooth and fluffy. Add the powdered sugar. Beat until smooth. Set aside.
Place whipping cream into a separate chilled mixing bowl. Use a hand mixer or electric beater Beat until whipped cream holds stiff peaks.
Working in four batches, gently fold the whipped cream into the peanut butter mixture to form a light, airy mousse. Over working the mousse will cause the whipped cream to deflate so do not over handle.
Scrape the mousse into a piping bag and use a large round tip or into you can put the mousse int a gallon-sized sealable plastic bag.
Place the mousse into the fridge to chill for at least 1 hour before piping onto the brownie pie.
Cut a 1/4 inch piece off the corner of the pastic bag and pipe the mousse onto the cooled brownie pie. Garnish with chopped peanuts.