Happy Valentine's Day! I hope you're having a good one. Does anyone have any special plans?
I don't have any plans, but I'm not a Valentine's Day hater. I think it's a fun holiday. I even made some special treats for my family and Eric. Cake balls, cookies, chocolate covered strawberries...
I think a lot of people celebrated this weekend. The restaurant I work at was packed on Saturday night; we had over an hour wait all night. I nearly had a heart attack when I was waiting tables. It was very, very stressful and I almost started crying.
I'd much rather have a baking job over a serving job. I would be in heaven.
Maybe someday. Hopefully soon... cause I'm going crazy. Anyway, let's talk dessert.
I have another chocolate dessert for you today. This is one you need to bake soon, or if you can't bake it soon, remember it for the future! Peanut Butter Cup-Chocolate Mousse Pie!
I have a Twitter miracle to tell you about. Well, okay, I had the idea for this pie, and I wanted the filling to be the chocolate mousse I blogged about the other day mixed with peanut butter. I wanted to make this pie for my dad's birthday.
The problem was I couldn't serve a pie with raw egg in it to my family. I didn't want to give my dad Salmonella poisoning on his birthday.
I knew that pasteurized shell eggs existed, so I looked at every grocery store in the area, but I couldn't find them. I got on Twitter and tweeted to my Springfield followers if they knew where I could find pasteurized shell eggs and no one replied.
So I gave up and decided to bake something else. A few days later, my Twitter egg angel came to my rescue.
Somebody at Safest Choice give Chantel a raise - she's the social media coordinator for Davidson's Safest Choice Pasteurized Shell Eggs. Somehow she found my tweet about not being able to find Safe Eggs, and offered to send me some because they were fans of my blog.
Thank you Chantel and Safest Choice! I'm looking forward to when we get our Hyvee grocery store in Springfield in the next year, because I hear they sell Safe Eggs!
A little Safe Egg information for ya!
-Where to find Safest Choice Pasteurized Shell Eggs
-How eggs are pasteurized
-Raw egg danger
-Why to make the Safest Choice
P tattoo. Maybe I'll get one of these one day when I'm going through a midlife crisis.
I felt good about making the pie now that I had pasteurized shell eggs and went ahead with it.
First I combined Oreo cookie crumbs and melted butter to form a crust. Then I made chocolate mousse with melted chocolate, whipped eggs, whipped cream, and chunky peanut butter (creamy would work too).
I topped the pie with whipped cream and chopped peanut butter cups.
It was the pie of my dreams. It was SO good! But oh-so-rich - I could barely finish a slice, and that's never the case with me and desserts.
This would be in the top ten pies I've ever made.
15 Oreos, finely ground
3 tablespoons butter, melted
1 1/4 cups heavy whipping cream, divided use
2 Davidson's Safest Choice Pasteurized Shell Eggs
1/4 teaspoon cream of tartar
3/4 cup semisweet chocolate chips, melted
1/2 cup chunky peanut butter
1 teaspoon vanilla extract, divided use
1/8 teaspoon salt
4 teaspoons granulated sugar
6 Reeses Peanut Butter Cups, coarsely chopped
Heat oven to 350 degrees F.
In a large mixing bowl, stir together cookie crumbs and butter until well combined; pat into bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes.
In a large mixing bowl, using a mixer on high speed, beat 1/2 cup cream until stiff peaks form - about 2 minutes.
In a large mixing bowl, using a mixer on high speed, beat egg whites (reserving egg yolks) and cream of tartar until very foamy - about 3 minutes. Beat in yolks, melted chocolate, peanut butter, 3/4 teaspoon vanilla and salt until well combined. Beat in whipped cream until combined. Place peanut butter-chocolate mousse into pie shell.
In a large mixing bowl, using a mixer on high speed, beat remaining 3/4 cup cream, remaining 1/4 teaspoon vanilla and sugar together until stiff peaks form - about 2 minutes. Spread whipped cream over pie. Sprinkle with chocolate peanut butter cups. Chill pie for at least 1 hour before serving.
Makes 9 servings