Procedures

1. 1

   For the crust:

2. 2

   Preheat oven to 350°F. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.

3. 3

   Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish, using an empty pie plate to press into place. Bake until crust smells toasty and edges are golden, 8 to 10 minutes. Let cool completely, then store in freezer until ready to use.

4. 4

   For the mousse:

5. 5

   Melt chocolate over a double boiler. Set aside.

6. 6

   Whip cream to soft peaks. Set aside.

7. 7

   In a stand mixer, fitted with the paddle attachment, cream together the peanut butter, cream cheese and 10X. Slowly add melted chocolate and continue to cream until smooth and softened.

8. 8

   Gently fold whipped cream into chocolate - peanut butter mixture by hand.

9. 9

   Evenly spread the mousse into the prepared graham cracker crust and refrigerate pie until ready to serve, or at least a couple of hours.