Black Bottom Peanut Butter Mousse Pie Recipes

BLACK BOTTOM PEANUT BUTTER MOUSSE PIE

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.

BLACK-BOTTOM PEANUT BUTTER MOUSSE PIE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees. Spray 9-inch diameter glass pie dish with nonstick spray. Blend graham crackers, melted butter, and 2 tbsp 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 tsp 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 cups 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 tsp vanilla. Cool to barely lukewarm. Beat remaining 1 cup cream and 2 tbsp 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. *If buying pre-made graham cracker crust, purchase extra large 10" size.

PEANUT BUTTER MOUSSE PIE

Steps:

• TO MAKE THE OREO COOKIE CRUST:.
• Place the Oreo cookies in the bowl of a food processor and pulse until finely ground.
• Pour in the melted butter and stir together until evenly mixed.
• Transfer the mixture to a pie plate and press into an even layer over the bottom and up the sides of the pan.
• Refrigerate for 10 minutes.
• TO MAKE THE PEANUT BUTTER MOUSSE FILLING:.
• Place the cream cheese, peanut butter, powdered sugar, and salt into a large mixing bowl, and whip together on medium speed until smooth.
• Scrape the bottom and sides of the bowl with a silicone spatula, then add the cream in a slow, steady stream, while continuing to whip.
• Scrape the bottom and sides of the bowl with a silicone spatula, then turn the mixer up to high speed and whip until the filling can hold stiff peaks.
• Transfer the mousse to the prepared pie crust and smooth into an even layer.
• TO TOP THE PIE:.
• Whip the cream and powdered sugar together until the cream holds soft peaks.
• Top the pie with whipped cream, and garnish with nuts and chocolate shavings (if desired).
• Chill the pie for at least 2 hours or until firm.
• Recipe Notes: Run a veggie peeler down the side of a chocolate bar to make chocolate shavings.

BLACK-BOTTOM PEANUT BUTTER MOUSSE PIE

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.