Friday, January 16, 2015

Black-Bottom, Peanut Butter Mousse Pie

Right around the time that the clever girl's school let out for the winter holidays, my neighbor's son, C, had his 12th birthday.  The day prior to C's birthday, his mom delivered his new baby brother, baby A.  Since there was a lot of chaos around the time of C's birthday, the clever girl and I decided to celebrate his birthday right before school started up again.  According to his mom, C's favorite things are peanut butter and chocolate, so we made him a black-bottom peanut butter mousse pie! 

Once I found a recipe that I liked, it was super easy.  The problem with most peanut butter pie recipes is that instead of using PEANUT BUTTER (crazy idea, right?), they use peanut butter chips.  Yuck.  I mean, I should not judge, but I think they are more like peanut butter flavored wax, and why would you not just use peanut butter instead??  That is what I did.  Since I have never tried this recipe using the peanut butter chips, I am not totally sure as to what the filling is supposed to be like, but what I created was pretty tasty, I think!  I could probably reduce the amount of sugar next time, but overall, this is a delicious peanut butter and chocolate pie!

Black-Bottom Peanut Butter Mousse Pie
adapted a lot from Epicurious
1 9-inch+ graham cracker crust (or make your own)
1 1/3 cups bittersweet chocolate chips (about 8 ounces)
2/3 cup plus 1 cup whipping cream, divided
2 TB light corn syrup
2 teaspoons vanilla extract, divided
2 TB sugar
1 cup creamy peanut butter
1/2 cup powdered sugar (next time I will try using 1/4 cup)

Combine the chocolate chips, 2/3 cup whipping cream, corn syrup and 1 teaspoon vanilla in a microwave-safe bowl.  Heat in the microwave on medium until the chocolate softens, approximately 3 minutes.  Whisk the chocolate mixture until it is smooth.  Spread about 3/4 of the mixture over the bottom of the graham cracker crust,  It will be about 1/4 inch thick.  Refrigerate the remaining chocolate mixture, and place the crust with the chocolate in the freezer for 10 minutes.

Using the paddle attachment, mix the peanut butter, powdered sugar, and remaining 1 teaspoon vanilla in a small bowl of an electric mixer until smooth.  Set aside.  In a separate larger bowl, beat the remaining 1 cup whipping cream and 2 TB sugar until thick but not holding peaks.  Fold into the peanut butter mixture in 3 additions.  Gently spoon the peanut butter mousse over the chocolate layer in the pie.  Chill for at least 1 hour, up to 1 day.

Before serving, gently heat the remaining chocolate syrup and drizzle over the top of the pie.  
Printable Recipe

 Super awesome big brother!

It was fun surprising C with his pie!  I hope it helped to make his birthday extra special!

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