Peanut Butter Cup-Chocolate Mousse Pie

Peanut Butter Cup-Chocolate Mousse Pie

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