BLACK BOTTOM PEANUT BUTTER MOUSSE PIE

 

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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)

Directions

  • Preheat oven to 350F. 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.
  • For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.

Notes

Categories: Dessert  Frozen 

Author Credit: Based on a recipe from Bon Bon Appétit

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