Chocolate Mousse Pie With Peanut Butter Cookie Crust

TO MAKE CRUST

combine crushed cookies( I used the food processor to crush and finely chop ) and combine with melted butter, press into 9 inche pie pan. Freeze while preparing filling

TO MAKE CHOCOLATE MOUSSE FILLING

Combine chocolate, vanilla and salt in food processor bowl. Heat 1cup of cream in small saucepan just until simmering, with food processor running pour cream through feed tube and mix until smooth. Cool to room temperature

In a large chilled bowl whip remaining 2 cups cream with the 1/4 cup powdered sugar until it forms stiff peaks, fold cooled chocolate mixture into whipped cream until it is well blended. Spoon into pie crust. Chill at least 2 hours or overnight.

Before serving make topping. Beat the 3/4 cup heavy cream with the 2 tablespoons powdered sugar until thick, add vanilla and beat until stiff. Spread on top of mousse filling and garnish with chocolate shavings.