Black-Bottom Peanut Butter Mousse Pie
A decadent layered pie featuring a graham cracker crust filled with rich chocolate ganache and topped with a fluffy peanut butter mousse. This impressive dessert combines the classic flavors of chocolate and peanut butter in a luxurious presentation.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •7 whole graham crackers
- •¼ cup unsalted butter
- •4 tablespoons sugar
- •1⅓ cups chocolate chips
- •2.42 cups whipping cream
- •2 tablespoons light corn syrup
- •2 teaspoons vanilla extract
- •6 ounces peanut butter chips
- •2 tablespoons creamy peanut butter
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
13 min
- 3.
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.
60 min
