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
Prepare the crust
In a mixing bowl, combine the graham cracker crumbs and sugar.
Add melted butter
Pour the melted butter into the crumb mixture and stir until well combined. The mixture should resemble wet sand.
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.
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
Mix cream cheese and peanut butter
In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
Add powdered sugar
Gradually add the powdered sugar and continue to mix until well incorporated.
Whip the heavy cream
In a separate bowl, whip the heavy cream and vanilla extract until medium peaks form.
Combine mixtures
Gently fold the whipped cream into the peanut butter mixture, being careful not to deflate the cream.
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
Heat the cream
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Add chocolate chips
Remove from heat and add the semi-sweet chocolate chips. Let it sit for 5 minutes without stirring.
Stir to combine
After 5 minutes, stir the mixture until smooth and glossy.
Top the mousse
Allow the ganache to cool slightly before pouring it over the set peanut butter mousse. Spread it evenly.
Chill
Refrigerate the pie for an additional 30 minutes to set the ganache before serving.
