Black-Bottom Peanut Butter Mousse Pie


photo

I made this pie in triplicate for my coworker’s birthday, keeping one of the pies at home for a test pie to share with my dad, who is visiting, and my neighbors.

The resulting texture of this pie was less mousse-y than what I was hoping for, but packed a good peanut butter punch – or so all the taste-testers said. And can you really beat the combination of peanut butter and chocolate in pie (or any other dessert for that matter)?

I wouldn’t mind trying this pie again using a different recipe for the mousse. One that’s less dense and droopy/drippy. Despite my self-criticism, my dad thinks I could sell this pie. He’s not as much of a food snob as I am, though.

ingredients.

  • Crumb Pie Crust
  • 1 1/3 c. bittersweet or semisweet chocolate chips (about 8 ounces)
  • 2/3 c. plus 1 3/4 c. chilled whipping cream, divided
  • 2 T. light corn syrup
  • 2 tsp. vanilla extract, divided
  • 6 ounces (1 c.) peanut butter chips
  • 2 T. creamy peanut butter (do not use old-fashioned style or freshly ground)

directions.

  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.
  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.
  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.

I used two different types of cookies for the crumb crust: Trader Joe’s Vanilla Joe-Joe’s and Speculoos cookies. The clear favorite was the pie made with the Joe-Joe’s crust. The Speculoos cookies were just too flavorful which meant the flavor of the crust was competing with the flavor of the pie.

I thought maybe the whipped cream could have been ‘whipped’ a bit more, which may have helped with the overall texture of the filling. This step in the directions may have been done incorrectly. I did notice that almost every recipe for peanut butter mousse pie I found used whipped cream as the main ‘mousse’ ingredient. I believe there are better ingredients out there for use in making a mousse.

Recipe rating: 

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