It’s my 100th post! Hooray!
Thanks to everyone that has supported me, tried out my recipes, started following me, etc. etc. It means so much to me that you guys are enjoying my recipes and blog! Hope you’ve learned a thing or two, and found at least a few new favorite recipes along the way 🙂
I had a lot of recipes in front of this one to be posted, but what’s more appropriate for a celebration than a little
cake pie? Not just any ordinary pie. Peanut Butter Mousse Pie! Yum.
The original recipe is from bon appetit. I changed a couple things, added a couple things, and as I don’t have a pie plate (I know, I know) I used a spring form pan (think cheesecake pan). I didn’t think it was enough graham cracker crust to go around a pie plate anyway! So it worked out perfectly. The fun surprise is that between the peanut butter mousse and graham cracker crust is … *drum roll please* a thick and luscious layer of chocolate!
So please make this soon. I promise it’s easy. It can be made a day in advance (I actually made the crust and chocolate layer two days in advance and did the mousse layer the night before) for your convenience.
Yes, I also realize this isn’t the healthiest thing in the world. BUT like my Salted Caramel Pretzel Tart, it’s best for special occasions 🙂
Peanut Butter Mousse Pie
(Serves 8-10…depending how you slice it)
For the Crust:
7 graham crackers, coarsely broken
1/2 stick butter, melted
2 tbsp. sugar
For the Chocolate Layer:
1 1/3 c. semisweet chocolate chips
2/3 c. heavy whipping cream
1 tbsp. honey
1 tsp. vanilla extract
For the Peanut Butter Mousse:
1 c. peanut butter chips
3/4 c. heavy whipping cream plus 1 c. for whipping
2 tbsp. creamy peanut butter
1 tsp. vanilla extract
2 tbsp. sugar
For Garnish (optional):
1/4 c. semisweet chocolate chips
1/4 c. peanut butter chips
Preheat your oven to 350 degrees. Spray the bottom of a spring form pan with cooking spray.
Combine graham crackers, melted butter and 2 tablespoons of sugar in a blender or food processor. Blend until the mixture resembles wet sand. Press into the bottom of your prepared pan. Bake the crust for 10 minutes or until the crust is fragrant and lightly browned. Set aside.
Meanwhile, combine chocolate chips, whipping cream, honey and vanilla in a microwave safe bowl. Microwave in 30 second intervals on high until the chocolate softens (shouldn’t take more than 1-2 minutes total). Then stir until the mixture resembles a smooth glossy sauce. Pour over crust and spread out evenly. Freeze for 10 minutes if using right away or refrigerate at this point for up to 24 hours.
To make the mousse, combine peanut butter chips, and 3/4 cup heavy whipping cream in a microwave safe bowl. Heat in the microwave at 30 second intervals (should only take about a minute total) until the chips soften. Whisk until smooth. Whisk in peanut butter and vanilla. Cool until lukewarm.
While the chips are cooling, beat 1 cup of cream with an electric mixer with 2 tablespoons of sugar until soft peaks form (if you take the whisk attachment and stick it in the cream and flip it over, the peak top will fold over a bit; stiff peaks hold their shape). In three additions, carefully fold the peanut butter mixture into the cream. Spoon mousse over chocolate/crust and spread out until even. Chill for at least 1 hour and up to 24 hours in the fridge.
To garnish (optional), melt the chips in separate bowls in the microwave, about 30 seconds. When they soften, stir to create a smooth mixture. Dip a fork slightly in the mixture and splatter on the top! Repeat until you like the look of it. (I bet kids would like this step!) Serve and enjoy!