BLACK BOTTOM PEANUT BUTTER MOUSSE PIE
This recipe comes from epicurious.com. Absolutely the best recipe for those who love the chocolate/peanut butter combo like myself!!
Provided by DoubleAs Mom
Categories Pie
Time 30m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 638.1, Fat 49.7, SaturatedFat 28.5, Cholesterol 113.8, Sodium 143.3, Carbohydrate 45.8, Fiber 3.1, Sugar 33.9, Protein 8
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