Agave’s Spicy Peanut Butter Mousse Pie

1 ½ cups graham cracker crumbs (about 11

crackers) 4 tablespoons unsalted butter, melted 3 cups creamy peanut butter 1 pound cream cheese, room temperature 2 cups powdered sugar 2 tablespoons chili powder 1 tablespoon cayenne 3 cups heavy cream Spicy Pecan Brittle, for garnish (see recipe)

Chocolate sauce, whipped cream, strawberries and mint, for garnish

Preheat oven to 350 degrees. Lightly grease a 10inch springform pan.

In a small bowl, mix together graham cracker crumbs and butter. Press into bottom of prepared springform pan and bake 15 minutes. Remove from oven and allow to cool.

In the bowl of a stand mixer fitted with paddle attachment, beat peanut butter and cream cheese until smooth. Add powdered sugar in ½ cup increments. Beat in chili powder and cayenne. Remove bowl from mixer.

In a medium bowl, whip cream to stiff peaks. Fold cream into peanut butter mixture and spoon into prepared crust. Refrigerate overnight. Sprinkle with Spicy Pecan Brittle before serving and garnish with chocolate sauce, whipped cream, strawberries and mint, if desired. Serves: 12

881 calories (percent of calories from fat, 72), 21 grams protein, 44 grams carbohydrates, 5 grams fiber, 73 grams fat (31 grams saturated), 133 milligrams cholesterol, 512 milligrams sodium.

STYLED BY TIM PINKHAM / PHOTO BY ADRIENNE HARRIS