REC Black-Bottom Peanut Butter Mousse Pie

[wigs]

This is a Bon Appetit recipe (www.epicurious.com) published August, 2006, and for an event on Oct. 25, 2019, was the first time I made it--I fixed enough to feed 80 that day and received many compliments.

I followed the recipe as is except instead of using a graham cracker crust, I crushed up cookies I had on hand (all purchased--I pulverized chocolate wafers, pecan sandies and shortbread cookies which I threw in the Cusinart together and then added enough melted butter so that mixture felt like wet sand. Since I used all cookies, I eliminated the 2 Tbsp. sugar in the crust.

For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.

Ingredients

Nonstick vegetable oil spray

7 whole graham crackers, coarsely broken

1/4 cup (1/2 stick) unsalted butter, melted

4 tablespoons sugar, divided

1 1/3 cups bittersweet or semisweet chocolate chips (about 8 ounces) (I used Ghirardelli semisweet bars.)

2/3 cup plus 1 3/4 cups chilled whipping cream, divided

2 tablespoons light corn syrup

2 teaspoons vanilla extract, divided

6 ounces (1 cup) peanut butter chips

2 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)

Recipe Preparation

Preheat oven to 350�F. Spray 9-inch-diameter glass pie dish (I used a deep-dish 9-1/2-inch glass Pyrex pie plate)with nonstick spray. Blend graham crackers, melted butter, and 2 tablespoons sugar in processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes. (I baked my cookie crusts about 12 minutes.)

Meanwhile, combine chocolate chips, 2/3 cup cream, corn syrup, and 1 teaspoon vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.

Microwave peanut butter chips and 3/4 cup cream in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. Whisk in peanut butter and 1 teaspoon vanilla. Cool to barely lukewarm.

Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions. Spoon mousse over chocolate layer. Chill at least 1 hour and up to 1 day.

NOTE: There is a nice photo at the link! wigs

https://www.epicurious.com/recipes/food/views/black-bottom-peanut-butter-mousse-pie-235617

 

[deb-in-mi]

Yum! Thanks Wigs!

 

[wigs]

You are quite welcome, deb! Another REC you (or others) might like: Mrs. Finney's Apple Cake ==>

Mrs. Finney's Apple Cake from Family Circle magazine 2/1/1979.

Bake at 325 degrees F for 1-1/2 hours.
Makes about 16 servings.

3 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups sugar
3 eggs
1-1/4 cups vegetable oil
1 teaspoon vanilla extract
1/4 cup orange juice
2 cups grated unpared fresh apple
1 cup chopped walnuts
1 cup flaked coconut
Buttermilk Sauce (recipe follows)

1) Sift flour, baking soda and cinnamon onto wax paper.

2) Combine sugar, eggs, oil, vanilla and orange juice in a large bowl. Beat with electric mixer until well blended. Stir in flour mixture until well mixed Fold in apple, walnuts and coconut. Spoon into a well-greased and floured 10 x 4-inch angel cake tube pan.

3) Bake in a slow oven (325 degrees F) for 1-1/2 hours or until top springs back when lightly pressed with fingertip. (My cake was done in 1 hour 15 minutes. I tested with a wooden skewer. Wigs) When done, remove cake from oven and cool in pan on wire rack 15 minutes.

4) Remove cake from pan to serving plate with a raised edge. Puncture top of cake all over with a wooden pick or skewer. Spoon hot Buttermilk Sauce over warm cake several times until cake absorbs most of it. Let stand about an hour before serving.

Buttermilk Sauce: Combine 1 cup sugar, 1/2 cup (1 stick) butter, 1/2 teaspoon baking soda and 1/2 cup buttermilk in a medium-size saucepan. Cook, stirring constantly, over medium heat, until mixture comes to boiling.

 

[deb-in-mi]

Love it! Thank you so much!