Chocolate Peanut Butter Pie* Recipe
Peanut butter mousse with chocolate ganache.
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Ingredients
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Crust
Peanut Butter Mousse
Chocolate Ganache
Method
Crust
- 1
Prepare the crust
In a mixing bowl, combine the graham cracker crumbs and sugar.
- 2
Add melted butter
Pour the melted butter into the crumb mixture and stir until well combined. The mixture should resemble wet sand.
- 3
Form the crust
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the back of a measuring cup to compact it.
- 4
Bake the crust
Preheat the oven to 350°F (175°C). Bake the crust for 8-10 minutes until set and lightly golden. Remove from the oven and let it cool completely.
Peanut Butter Mousse
- 5
Mix cream cheese and peanut butter
In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
- 6
Add powdered sugar
Gradually add the powdered sugar and continue to mix until well incorporated.
- 7
Whip the heavy cream
In a separate bowl, whip the heavy cream and vanilla extract until medium peaks form.
- 8
Combine mixtures
Gently fold the whipped cream into the peanut butter mixture, being careful not to deflate the cream.
- 9
Fill the crust
Pour the peanut butter mousse into the cooled graham cracker crust and spread it evenly. Refrigerate for at least 2 hours to set.
Chocolate Ganache
- 10
Heat the cream
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- 11
Add chocolate chips
Remove from heat and add the semi-sweet chocolate chips. Let it sit for 5 minutes without stirring.
- 12
Stir to combine
After 5 minutes, stir the mixture until smooth and glossy.
- 13
Top the mousse
Allow the ganache to cool slightly before pouring it over the set peanut butter mousse. Spread it evenly.
- 14
Chill
Refrigerate the pie for an additional 30 minutes to set the ganache before serving.
