I have somehow become the official baker of all division birthday cakes and confections. I don't really mind because I like to bake and I'm learning how to decorate and use fondant etc. I had a busy summer with three birthdays landing right on top of each other so when the next birthday rolled around at the beginning of January I was ready to go again. At the birthday boy's request I made a Chocolate Peanut Butter Pie.
As much as I'd love to take credit for the recipe I sadly cannot. I just make 'em-I don't make 'em up. I got this recipe from Epicurious and must say-it was awesome.
BLACK-BOTTOM PEANUT BUTTER MOUSSE PIE
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
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)
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.
I cheated (bought a pre-made Oreo pie crust) and used a few substitutions (peanut butter instead of peanut butter chips) but it still turned out fantastically. After it was all set up I used whip cream from a can (make sure to use full fat or it will melt as mine sadly did) to make piles of cream on top of the pie and then I topped each one with a mini peanut butter cup.
Again-it was unbelievably good.