August 15, 2008

Black-Bottom Peanut Butter Mousse Pie

Bon Appetit, August 2006

nonstick spray
7 whole graham crackers, coarsely broken
1/4 C unsalted butter, melted
4 T sugar, divided

1 1/3 C bittersweet or semisweet chocolate chips (about 8 oz.)
2/3 C plus 1 3/4 C chilled whipping cream, divided
2 T light corn syrup
2 t vanilla extract, divided

6 oz. (1 C) peanut butter chips
2 T creamy peanut butter (not old-fashioned style or freshly ground)

Preheat oven to 350. Spray 9-inch glass pie dish with nonstick spray. Blend graham crackers, melted butter, and 2 T sugar in food 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 C cream, corn syrup, and 1 t 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 C 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 t vanilla. Cool to barely lukewarm. Beat remaining 1 C cream and 2 T 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.

Garnish by drizzling with melted chocolate and sprinkling with chopped peanuts.

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