Black-Bottomed Peanut Butter Mousse Pie

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It was Paul’s birthday on Saturday! As per tradition, I wanted to make him a fabulous birthday dessert. Usually, he requests some kind of cake, as long as it has peanut butter and chocolate.

Last year he changed it up with this cake, if you remember… this year we changed it up again! It’s not even cake! But it is an extremely luxurious pie. It has a graham cracker crust, a layer of silky chocolate ganache, then a peanut butter mousse over top of that. To finish it, I added chopped mini Reese’s peanut butter cups and homemade salted caramel was drizzled over the whole thing… So I definitely jazzed up the original version that I found.
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I may have also put mini Reese’s in between the layer of chocolate ganache and peanut butter mousse… because there’s no such thing as too much chocolate and peanut butter, right?

All things considered, the pie is very simple to make. I made the crust first, because it has to bake and cool. While the crust was in the oven, I made the caramel sauce (which is the same caramel sauce used in my Salted Caramel Apple Pie Bars!) and let that cool, then made the chocolate layer, and while it was setting up, made the peanut butter mousse. Super easy! Let it set in the fridge for at least an hour, then BAM! A decadent dessert that will please any dessert/peanut butter/chocolate/pie lover!
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Ingredients

Yield: 1 9-inch pie

For the pie crust:

1¼ c. graham crackers
¼ c. butter, melted
2 tbsp. sugar

For the chocolate ganache:

1 1/3 c. chocolate chips, bittersweet or semi-sweet
2/3 c. heavy cream
2 tbsp. light corn syrup
1 tsp. vanilla

For the peanut butter base:

6 oz. (1 cup) peanut butter chips (I used Reese’s of course!)
¾ c. heavy cream
2 tbsp. creamy peanut butter (do not use chunky)
1 tsp. vanilla
1 c. heavy cream*
2 tbsp. sugar

* Not a mistake. The peanut butter mousse calls for cream two ways – the first measurement is to make a peanut butter ganache. The second measurement is whipped until thickened (but not whip cream), then folded into the peanut butter ganache.

Preheat oven to 350°F. Spray a 9 inch pie plate with cooking spray.

For the crust, in a medium bowl, combine the graham cracker crumbs, butter, and sugar. Mix to combine, then press into the pie plate. Bake for 15 minutes, until golden and set. Let cool.

For the chocolate ganache, in a medium microwave safe bowl, place the chocolate chips, cream, corn syrup, and vanilla. Microwave for 30-40 seconds, until chocolate is melty. Whisk together to form a smooth ganache. Pour into the cooled crust, and freeze for 10-15 minutes.

For the peanut butter mousse, in a large microwave safe bowl, place the peanut butter chips, cream, and vanilla. Microwave for 15-20 intervals, until peanut butter chips start to soften. Whisk together to form a smooth ganache. Set aside to cool.

In the bowl of a mixer, place the 1 c. of cream and the sugar. Whip until cream is thickened, but not forming peaks yet (stop it just before whipped cream consistency). In three additions, add the thickened cream to the room-temperature peanut butter ganache, folding in gently with a spatula, not stirring or whisking in. With the last addition, the mousse should be light and fluffy. Spoon the mousse onto the cooled and set ganache.

Garnish as/if desired (again, I used chopped mini Reese’s and homemade salted caramel), and chill for at least 1 hour, or overnight. Slice and serve.

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