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ISO: ISO I just had the best peanut butter mousse pie ever - any recipes you'd recommend or
- Thread starter dawnnys
- Start date
In Search Of:
Dawn, from Epicurious - Black Bottom Peanut Butter Mousse Pie
http://www.epicurious.com/recipes/food/views/Black-Bottom-Peanut-Butter-Mousse-Pie-235617
http://www.epicurious.com/recipes/food/views/Black-Bottom-Peanut-Butter-Mousse-Pie-235617
cynupstateny
Well-known member
I have a great one, Dawn. I'll post it tonight! Decadent.
This is one I have used when I needed a quick pie.
A friend took 2 of these pies to a church pie social. She had 5 requests for the recipe.
Peanut Butter Pie
One 8-inch prepared pie crust (I like graham cracker crust)
3/4 cup hot fudge topping, room temperature divided
8-oz. whipped topping, thawed and divided (may use whipped cream, if preferred)
1/2 cup creamy peanut butter -- not natural type
1-1/4 cup cold milk
2 small pkgs. instant butterscotch pudding mix
Spoon half of the hot fudge topping into the bottom of the prepared pie crust. Place in freezer for 10 minutes.
Meanwhile, whisk together peanut butter and milk. Add pudding mixes. Beat for 2 minutes or until smooth—-mixture will be thick. Fold in half of the whipped topping. Gently spoon mixture over the cooled chocolate layer.
Top with remaining whipped topping. Refrigerate 3 hours or until set. Just before serving drizzle with the remaining 1/4 cup fudge topping or top with chocolate curls.
Make 6 to 8 servings.
A friend took 2 of these pies to a church pie social. She had 5 requests for the recipe.
Peanut Butter Pie
One 8-inch prepared pie crust (I like graham cracker crust)
3/4 cup hot fudge topping, room temperature divided
8-oz. whipped topping, thawed and divided (may use whipped cream, if preferred)
1/2 cup creamy peanut butter -- not natural type
1-1/4 cup cold milk
2 small pkgs. instant butterscotch pudding mix
Spoon half of the hot fudge topping into the bottom of the prepared pie crust. Place in freezer for 10 minutes.
Meanwhile, whisk together peanut butter and milk. Add pudding mixes. Beat for 2 minutes or until smooth—-mixture will be thick. Fold in half of the whipped topping. Gently spoon mixture over the cooled chocolate layer.
Top with remaining whipped topping. Refrigerate 3 hours or until set. Just before serving drizzle with the remaining 1/4 cup fudge topping or top with chocolate curls.
Make 6 to 8 servings.
cynupstateny
Well-known member
Chocolate Peanut Butter Mousse Pie
Chocolate P’nut Butter Mousse Pie
Gourmet
1 ¾ cups chocolate wafer cookie crumbs
3 Tbsp. sugar
5 Tbsp. melted butter
Mix together and press on sides and bottom of 9 inch pie plate. Bake 350° for 10 min.
Or buy a crust
Filling:
8 oz. Room temp cream cheese
1 cup creamy p’nut butter
1 cup sugar 1 ½ cups heavy cream
In a large bowl beat cream cheese with p’nut butter until smooth and creamy. Add sugar and beat until combined. In another bowl, whip cream to soft to medium peaks. Fold ¼ oc mixture into p’nut butter mixture to lighten. Fold in remaining cream. Mound into crust. Chill 4 hours or overnight. (I do it for less time)
Make topping:
½ cup heavy cream
6 oz. Chocolate chips
Bring cream to boil. Remove from heat and add chocolate chips. Stir until melted and smooth. Cool about 30 minutes. Pour over pie. Chill at least 30 minutes.
Chocolate P’nut Butter Mousse Pie
Gourmet
1 ¾ cups chocolate wafer cookie crumbs
3 Tbsp. sugar
5 Tbsp. melted butter
Mix together and press on sides and bottom of 9 inch pie plate. Bake 350° for 10 min.
Or buy a crust
Filling:
8 oz. Room temp cream cheese
1 cup creamy p’nut butter
1 cup sugar 1 ½ cups heavy cream
In a large bowl beat cream cheese with p’nut butter until smooth and creamy. Add sugar and beat until combined. In another bowl, whip cream to soft to medium peaks. Fold ¼ oc mixture into p’nut butter mixture to lighten. Fold in remaining cream. Mound into crust. Chill 4 hours or overnight. (I do it for less time)
Make topping:
½ cup heavy cream
6 oz. Chocolate chips
Bring cream to boil. Remove from heat and add chocolate chips. Stir until melted and smooth. Cool about 30 minutes. Pour over pie. Chill at least 30 minutes.
cynupstateny
Well-known member
My pleasure, Ang.