Black-Bottom Peanut Butter Mousse Pie
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
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.
Notes
Recipe By: Bon Appétit | August 2006
Serving Size: 8
Serving Size: 8
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