Traditionally, peanut butter pie has a graham cracker crust and a rich fudge topping, but easy as it is, it's difficult to prepare in 15 minutes. I've modified the recipe to make it in the allotted time, and I think I've actually improved it in the process. Instead of an extra-rich cream cheese and peanut butter filling, as is traditional, I use peanut butter mousse. Losing the cream cheese makes the pie lighter and quicker. A chocolate cookie crust eliminates the need for the chocolate topping, although there's certainly no harm in spreading on a thick layer of ganache if you have a few extra minutes (see 5 Minutes Extra).
