Peanut Butter Mousse Pie (recipe)

For alternatives to peanut butter check out soy butter or almond butter.  My son can't have either so we use Sun butter which is made from sunflower seeds.  We haven't ventured to incorporating it into this recipe yet since he doesn't particularly care for this pie.


 graham cracker crust (you can make it or buy the ready made one)
1/2 c. Smucker's Special Recipe hot fudge sauce, warmed up
** spread fudge over the graham crust, covering as much of it as possible. Place in the fridge while you make the filling(s)

filling option 1:
1 c. creamy peanut butter (this is one recipe I find natural pb to not work very well in)
1 lg. tub of cool whip (12 oz. I think) DO NOT USE COOL WHIP FREE as it falls flat

Mix peanut butter and cool whip together by hand until all blended, about 5 minutes. Spoon into cooled pie shell and return to refrigerator for at least 2 hours. Serve chilled.

filling option 2:
1/2 c. creamy peanut butter
1 small tub cool whip (8 oz. I believe)
1 package chocolate mousse mix (usually found with the puddings in the grocery store but make sure it is mousse mix not pudding)

Mix up mousse according to package. Fill cooled pie shell halfway with chocolate mousse. Combine cool whip and peanut butter as directed above. Fill the remaining pie shell with the peanut butter mousse.

***optional-- drizzle more melted fudge sauce over the top of the pie for an extra special touch.