Black Bottom Peanut Butter Mousse Pie Recipe 435 Food

BLACK BOTTOM PEANUT BUTTER MOUSSE PIE

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.

EASY PEANUT BUTTER MOUSSE PIE WITH CHOCOLATE CRUST

Steps:

• In a bowl using an electric mixer combine cream cheese, 1/2 cup plus 2 tablespoons peanut butter, 1/2 cup sweetened condensed milk; beat until smooth (about 3-4 minutes).
• Mix in confectioner's sugar.
• Using a large spatula, fold in 3-1/4 cups Cool Whip thawed topping.
• Divide evenly between the two prepared crusts.
• Top with whipped cream or more Cool Whip topping.
• Sprinkle grated chocolate and finely chopped peanuts over the top of the whipped cream.
• Chill for a minimum of 4 hours before serving.

PEANUT BUTTER MOUSSE PIE

Steps:

• TO MAKE THE OREO COOKIE CRUST:.
• Place the Oreo cookies in the bowl of a food processor and pulse until finely ground.
• Pour in the melted butter and stir together until evenly mixed.
• Transfer the mixture to a pie plate and press into an even layer over the bottom and up the sides of the pan.
• Refrigerate for 10 minutes.
• TO MAKE THE PEANUT BUTTER MOUSSE FILLING:.
• Place the cream cheese, peanut butter, powdered sugar, and salt into a large mixing bowl, and whip together on medium speed until smooth.
• Scrape the bottom and sides of the bowl with a silicone spatula, then add the cream in a slow, steady stream, while continuing to whip.
• Scrape the bottom and sides of the bowl with a silicone spatula, then turn the mixer up to high speed and whip until the filling can hold stiff peaks.
• Transfer the mousse to the prepared pie crust and smooth into an even layer.
• TO TOP THE PIE:.
• Whip the cream and powdered sugar together until the cream holds soft peaks.
• Top the pie with whipped cream, and garnish with nuts and chocolate shavings (if desired).
• Chill the pie for at least 2 hours or until firm.
• Recipe Notes: Run a veggie peeler down the side of a chocolate bar to make chocolate shavings.

PEANUT BUTTER AND CHOCOLATE MOUSSE PIE

Steps:

• Melt 1-1/2 cups peanut butter chips. Beat cream cheese, powdered sugar and 1/3 cup milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into cooled crust.
• Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. Combine sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat at medium speed until stiff; pour in gelatin mixture, beating until well blended. Spoon into crust over peanut butter layer. Refrigerate several hours. Garnish with remaining chips. Cover; store leftover pie in refrigerator.

PEANUT BUTTER MOUSSE PIE

Steps:

• To make crust, combine the chocolate wafers and melted butter. Press into the bottom and sides of a 9 inch pie dish.
• To make filling, beat the peanut butter with 1/2 cup butter until light and fluffy. Beat in sugar. Add the egg yolks and vanilla and beat well.
• Beat the cream until light and soft peaks form. Fold it into peanut butter mixture. Fold in chocolate bars or chips.
• Mound into the pie shell. Refrigerate for at least 2 hours before serving.
• Enjoy!