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Peanut Butter Mousse Pie

Crust
2 cups brownie crumbs
1/2 cup butter, chopped fine
1/4 cup chocolate chipsIn a large bowl, combine brownie crumbs, butter and chocolate chips. Press into the bottom of a 10-inch springform pan. Place in freezer while preparing filling.Mousse
1 cup butter
1 cup brown sugar
1 cup chunky peanut butter
1 (12 or 16 ounce) container Cool Whip�, whipped
    topping (larger size will make a fluffier filling)Combine butter and brown sugar in a medium microwave-safe bowl and microwave for 3 minutes, stirring half way. Place in refrigerator for 10 minutes. Place mixture in a medium mixing bowl and beat with peanut butter using an electric mixer on low speed for 1 minute, then on high speed for an additional 2 minutes. Add Cool Whip and beat on low speed until blended, about 1 minute. Pour into frozen pie shell and return to freezer for 30 minutes to 1 hour.Topping
1/2 cup semisweet or milk chocolate chips
1 tablespoon butter
2 to 3 tablespoons half-and-half
1 1/2 teaspoons light corn syrupIn a small microwave-safe bowl, combine chocolate chips, butter, half-and-half and corn syrup. Heat in microwave for 1 minute. Whip until smooth and pour over the entire top of the frozen mousse. Return to freezer until set, about 30 minutes.May be thawed in refrigerator before serving, or cut with a hot knife to serve frozen. Enjoy!Makes 10 servings.

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