Chocolate Peanut Butter Mousse Pie

We made some pies for Thanksgiving, and this is the pie Justin made! We got the recipe from Coleen's Recipes, Justin's had a lot of peanut butter and chocolate pies but never one with a ganache layer! I wished we would have taken a picture on the inside of the pie, you'll just have to check out Coleen's Recipes to see how yummy that layer looked! However, we didn't use all the chocolate ganache, as Justin poured it in he realized it was going to fill half the pie so he stopped. I wish we would have saved the leftover to drizzle on the top, instead we used chocolate shavings.

Ingredients
1 Graham cracker pie crust
1½ cups whipping cream (divided)
(1) 14 ounce can of sweetened condensed milk (not evaporated)
1½ cups semisweet chocolate chips
(2) 3 ounce cream cheese (room temperature)
¾ cup creamy peanut butter

Directions
Microwave one half cup of whipping cream for 2 minutes (on high). Stir in one half cup of sweetened condensed milk and the chocolate chips. Stir until very smooth. Pour evenly over graham cracker crust bottom and chill for an hour (I put mine in the freezer for 20 minutes).

In a medium size bowl, beat the cream cheese until it is smooth. Beat in the remaining sweetened condensed milk and the peanut butter. Whip until this mixture is very smooth (it will be thick). In a large bowl, whip the remaining one cup of whipping cream until stiff peaks form. Fold in the cream cheese-peanut butter mixture (by hand). Keep folding gently until everything is well blended together. Spoon over the chilled chocolate layer. Chill for about 4 hours or overnight.