Black-Bottom Peanut Butter Mousse Pie

Adapted via Bon Appétit
Serves: 8 to 10

For the crust:
♦ nonstick vegetable oil spray
♦ 12 whole graham crackers, coarsely broken
♦ 1/3 cup unsalted butter, melted
♦ 3 tbsp sugar

For the ganache:
♦ 1 1/3 cups bittersweet or semisweet chocolate chips (about 8 ounces)
♦ 2/3 cup chilled whipping cream
♦ 2 tbsp light corn syrup
♦ 1 tsp vanilla extract

For the mousse:
♦ 6 ounces (1 cup) peanut butter chips
♦ 2 cups chilled whipping cream, divided
♦ 2 tbsp creamy peanut butter (do not use old-fashioned style or freshly ground)
♦ 2 tbsp sugar
♦ 1 tsp vanilla extract

For making the crust: preheat oven to 350°F. Spray 9-inch-diameter deep 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.

For making the ganache: combine chocolate chips, cream, corn syrup, and  vanilla in a small saucepan. Cook over low heat until just melted, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.

For making the mousse: heat peanut butter chips and 3/4 cup cream in saucepan over low heat until the chips just soften, stirring often. Whisk in peanut butter and 1 teaspoon vanilla. Cool to barely lukewarm. Beat remaining 1 1/4 cups cream and 2 tablespoons sugar in a separate medium bowl until very thick, but not yet holding peaks. Fold into peanut butter mixture in 3 to 4 additions. Evenly spoon mousse over chocolate layer.

Chill the pie at least 1 hour and up to 1 day.

To read more about this pie and my musical pairing, click HERE.

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