Best Black Bottom Peanut Butter Mousse Pie Recipe 435 Recipes

Black Bottom Peanut Butter Mousse Pie image

Provided by DoubleAs Mom

Categories Pie

Time 30m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 11

nonstick vegetable cooking spray
7 graham crackers, coarsely broken
1/4 cup unsalted butter, melted
4 tablespoons sugar, divided
1 1/3 cups semi-sweet chocolate chips
2/3 cup whipping cream, chilled
2 tablespoons light corn syrup
2 teaspoons vanilla extract, divided
6 ounces peanut butter chips
1 3/4 cups whipping cream, chilled
2 tablespoons creamy peanut butter

Steps:

Preheat oven to 350°F Spray 9-inch-diameter glass pie dish 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.
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.

Nutrition Facts : Calories 638.1, Fat 49.7, SaturatedFat 28.5, Cholesterol 113.8, Sodium 143.3, Carbohydrate 45.8, Fiber 3.1, Sugar 33.9, Protein 8

Peanut Butter Pie image

Provided by Allison Arevalo

Yield makes one 9-inch pie

Number Of Ingredients 7

1 1/4 cups graham cracker crumbs
3 tablespoons unsalted butter, melted
1 cup heavy cream
8 ounces cream cheese, at room temperature
1 1/4 cups creamy peanut butter
3/4 cup packed light brown sugar
2 tablespoons pure vanilla extract

Steps:

Lesson Plan
Preheat the oven to 350°F.
In a bowl, stir together the graham cracker crumbs and melted butter; press into the bottom and sides of a 9-inch pie dish. Bake until brown, about 5 minutes. Set aside to cool completely.
With a heavy-duty stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer to a large clean bowl and set aside.
Fit the stand mixer with the paddle attachment and a clean bowl; add the cream cheese, peanut butter, brown sugar, and vanilla and beat at high speed until the mixture is smooth and silky.
Gently fold the cream cheese-peanut butter mixture into the whipped cream with a spatula until completely blended. Spoon into the cooled pie shell and smooth out the top. Place the pie in the freezer for 1 hour or until ready to serve (if you are going to leave it in the freezer awhile, wrap it in plastic wrap after 1 hour so it doesn't get freezer burn).
Take the pie out of the freezer 15 minutes before serving. Slice it and pig out!