Name: Black-Bottom Peanut Butter Mousse Pie
Ingredients: Nonstick vegetable oil spray; 7 whole graham crackers (coarsely broken); 1/4 cup 1/2 stick unsalted butter, melted; 4 tablespoons sugar (divided); 1 1/3 cups bittersweet or semisweet chocolate chips (about 8 ounces); 2/3 cup plus 1 3/4 cups chilled whipping cream (divided); 2 tablespoons light corn syrup; 2 teaspoons vanilla extract (divided); 6 ounces 1 cup peanut butter chips; 2 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)

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Black-Bottom Peanut Butter Mousse Pie

For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.

Course: Dessert

Servings:

Author: Bon Appétit | August 2006

Ingredients

Nonstick vegetable oil spray
7 whole graham crackers coarsely broken
1/4 cup 1/2 stick unsalted butter, melted
4 tablespoons sugar divided
1 1/3 cups bittersweet or semisweet chocolate chips about 8 ounces
2/3 cup plus 1 3/4 cups chilled whipping cream divided
2 tablespoons light corn syrup
2 teaspoons vanilla extract divided
6 ounces 1 cup peanut butter chips
2 tablespoons creamy peanut butter do not use old-fashioned style or freshly ground

Instructions

Preheat oven to 350°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Blend graham crackers, melted butter, and 2 tablespoons sugar in processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes.
Meanwhile, combine chocolate chips, 2/3 cup cream, corn syrup, and 1 teaspoon vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.
Microwave peanut butter chips and 3/4 cup cream in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. Whisk in peanut butter and 1 teaspoon vanilla. Cool to barely lukewarm. Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions. Spoon mousse over chocolate layer. Chill at least 1 hour and up to 1 day.