PEANUT BUTTER MOUSSE PIE
My Peanut Butter Mousse Pie is made with a crunchy graham cracker-peanut crust filled with light and luscious peanut butter mousse. You can add optional jelly or chocolate for another layer of flavor. Me, I'm partial to hot-pepper jelly for a sweet-heat treat.
Provided by Eileen Gray
Categories Pies & Tarts
Time 2h55m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F.
- Place the peanuts in a food processor and pulse until they're ground to a chunky powder. Add the graham cracker crumbs and sugar and pulse until combined. Sprinkle the melted butter over the crumbs and pulse to combine. Pour the crumbs into a 9" pie plate. Press the crumbs onto the bottom and sides of the pan. Bake until golden brown, about 10 minutes.
- Take the pan out of the oven and press down any puffy spots and press to close any gaps in the crust. If using chocolate, sprinkle the chopped chocolate onto the warm crust and let it melt. Spread the chocolate. Cool to room temperature. If using the jelly instead of chocolate, spread it onto the cooled crust. Chill in the refrigerator until you're ready to assemble the pie.
- Place the cool water into a microwave safe bowl. Sprinkle the gelatin over the water, whisk briefly to combine and set aside to bloom.
- Whip the cream to soft peak and set in the refrigerator while you prepare the other ingredients.
- Combine the yolks and sugar in a mixer bowl. Add the vanilla bean or extract.
- Set the bowl with the yolks over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk until the mixture is warm to the touch. Move the bowl to the mixer (or use a hand mixer) and whisk until the yolks are completely cooled and have lightened in color and texture.
- Whisk 1/3 of the peanut butter into the yolk mixture until smooth. Add the remaining peanut butter in two batches. Whisk 1/2 the whipped cream into the peanut butter mixture. Whisk in the remaining cream until it's about 1/2 way incorporated.
- Heat the bloomed gelatin in the microwave in 10 second increments until it's hot to the touch (just 20 seconds in my microwave). Working quickly, add a cup of the mousse to the warmed gelatin
- Whisk immediately until completely combined. Pour the gelatin mixture back into the mousse. Immediately whisk until the mousse is smooth and the gelatin is evenly incorporated.
- Pour the peanut butter mousse into the chilled crust. Spread to an even layer. Refrigerate at least 2-3 hours to set the mousse.
- Whip the cream to full peak with the sugar and vanilla. Pipe or spread the cream onto the filling, sprinkle the chopped nuts over the cream.
- Serve chilled.
Nutrition Facts : Calories 320 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 24 grams fat, Protein 2 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 8, Sodium 164 milligrams sodium, Sugar 16 grams sugar
PEANUT BUTTER MOUSSE PIE
THe best peanut butter pie recipe! Very sweet but super yummy! When ready to serve, melt some hot fudge syrup and drizzle over the top of each slice.
Provided by BASHERGIRL
Categories Desserts Pies No-Bake Pie Recipes
Time 7h30m
Yield 10
Number Of Ingredients 6
Steps:
- Chill a bowl in the refrigerator or freezer for at least 20 minutes.
- Combine cream cheese, peanut butter, and confectioners' sugar together in a separate bowl. Add about half the light cream; beat on low speed with an electric mixer, gradually increasing speed to high until mixture is smooth and thick. Scrape sides of bowl with a rubber spatula. Add remaining light cream, beating on low; gradually increase to high until well blended.
- Beat heavy cream in the chilled bowl on high speed with an electric mixer until just past soft peaks, but not stiff peaks. Lift your beater straight up: the heavy cream will hold its shape, but won't form sharp peaks. Gently fold into peanut butter mixture. The batter will be swirled with streaks of white from the cream and brown from the peanut butter.
- Pour batter into prepared crust. Freeze uncovered for 1 hour. Cover tightly with plastic wrap and freeze until set, 6 hours.
Nutrition Facts : Calories 457.1 calories, Carbohydrate 40.5 g, Cholesterol 65.2 mg, Fat 31.9 g, Fiber 1.6 g, Protein 7.4 g, SaturatedFat 14.6 g, Sodium 262.6 mg, Sugar 30.6 g
CHOCOLATE PEANUT BUTTER PIE
Ree Drummond's Chocolate Peanut Butter Pie recipe from Food Network is a crowd-pleaser for any occasion.
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
- For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
- Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
PEANUT BUTTER MOUSSE
Steps:
- In a saucepan, warm the peanut butter and milk then whisk to combine. In a mixer with a whip attachment, whip the cream, powdered sugar, and vanilla until medium peaks. Bloom the gelatin in the water and add to the warm peanut butter. Strain into a bowl and fold in the whipped cream mixture. Pour into flexi dome molds and freeze overnight.
- Pop the frozen peanut butter mousses out of the molds and place on a wire icing rack. Ladle the ganache over to coat. Remove from the rack with a spatula and place on parchment paper in the refrigerator until set, about 10 minutes.
- Garnish mousse with a pinch of chopped peanuts on the top and serve with caramel red wine sauce.
- Heat the cream and pour over the chopped chocolate. Whisk to combine.
- In a saucepan boil sugar and water together to make a light caramel. With a wooden spoon stir in the red wine, slowly. Chill.
BLACK-BOTTOM PEANUT BUTTER MOUSSE PIE
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
Categories Cake Microwave Chocolate Dairy Nut Dessert Bake Freeze/Chill Kid-Friendly Backyard BBQ Peanut Chill Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 10
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.
PEANUT BUTTER MOUSSE PIE
Make and share this Peanut Butter Mousse Pie recipe from Food.com.
Provided by Naren-lee
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 667.4, Fat 53, SaturatedFat 25.5, Cholesterol 154.4, Sodium 250.4, Carbohydrate 42.9, Fiber 2.4, Sugar 32.2, Protein 10.7
EASY PEANUT BUTTER MOUSSE PIE WITH CHOCOLATE CRUST
This pie is so easy to make, if you love peanut butter, then you will love this pie! This recipe makes two pies, but they can be frozen, if you plan on freezing, then use only Cool Whip topping not whipped cream for the topping. You can sprinkle any kind of chopped peanut butter chocolate bar on top of the pie, in place of just grated chocolate. Plan ahead the pies need to chill for a minimum of 4 hours or freeze.
Provided by Kittencalrecipezazz
Categories Pie
Time 4h
Yield 2 (9-inch) pies
Number Of Ingredients 10
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.
BLACK BOTTOM PEANUT BUTTER MOUSSE PIE
This recipe comes from epicurious.com. Absolutely the best recipe for those who love the chocolate/peanut butter combo like myself!!
Provided by DoubleAs Mom
Categories Pie
Time 30m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 11
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
NO-BAKE PEANUT BUTTER GANACHE MUD PIE
I adore this mousse-like pie because it combines chocolate and peanut butter into one sweet-and-salty, smooth-and-crunchy pie. The recipe is perfect when I crave a nonfruit pie, and it's easy enough to whip up on a warm day, no baking required.
Provided by Dan Langan
Categories dessert
Time 8h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Prepare a 9-inch springform pan by turning the base so the lip is on the underside and latching the pan in place. Spray the pan lightly with nonstick spray and line bottom with parchment.
- For the crust: Place the butter and chocolate chips in a small microwave-safe bowl or cup and microwave until melted, 30 to 40 seconds. Stir in the espresso and salt. Place the cookie crumbs in a medium bowl. Drizzle in the butter mixture and toss until evenly moistened. Pour the crumbs into the prepared pan. Use your fingertips to press the crumbs about 1 inch up the side of the pan. Use the bottom of a measuring cup or flat-bottom glass to press the crumbs securely over the base of the pan place. Place the crust in the freezer.
- For the ganache: Combine the chocolate chips, cream, peanut butter and salt in the top of a double boiler or in a metal bowl placed over a saucepan of simmering water. Heat, stirring once the chocolate begins to melt, until the mixture is smooth. Pour half of the ganache into the crust and use a spoon to spread it evenly. Set the crust aside while you prepare the filling.
- For the mousse: Whip 1 cup of the heavy cream together with 1/4 cup of the confectioners' sugar with an electric mixer until medium peaks form. Transfer to a medium bowl and set
- aside. In the same mixer bowl, combine the remaining 3/4 cup plus 2 tablespoons confectioners'
- sugar and remaining 1/4 cup cream with the cream cheese, salt and vanilla. Beat on low to
- combine, then raise the speed to medium and beat until completely smooth. Add the peanut
- butter and vanilla and beat until smooth.
- With a rubber spatula, fold 1/3 of the whipped cream into the peanut butter mixture to lighten
- it. Gently fold in the remaining whipped cream just until combined; a few streaks of whipped
- cream are okay. Gently spoon 1/2 the mousse into the crust, smoothing it out towards the edges of the pan and mounding it slightly towards the center. Drizzle the remaining ganache over the mousse. Spoon the rest of the mousse into the pan and spread it to the edges of the crust. Smooth the mousse with an offset spatula, creating swoops in the mousse if desired. Sprinkle with the chocolate chips and peanuts around the edges of the pie. Refrigerate overnight before slicing and serving.
RITZ HUMBLE PIE WITH PEANUT BUTTER MOUSSE, CREATED BY SERENDIPITY 3
There's nothing humble about this delicious Peanut Butter Humble Pie. The hint of salt in the RITZ cracker crust paired with a creamy peanut butter mousse will have your guests thinking you got it straight from Serendipity 3! The easy prep is also perfect for any host who would rather get the party started with their guests than spend the day in the kitchen.
Provided by RITZ Crackers
Categories Trusted Brands: Recipes and Tips RITZ
Time 2h30m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 300 degrees F.
- To make the crust, pulse 44 of the RITZ Crackers in a food processor to make about 1 1/2 cups crumbs. In a medium bowl, blend together the crumbs, cocoa, and sugar. Mix in melted butter and peanut butter. Press mixture firmly into bottom and up sides of 9-inch pie pan. Bake for 6 to 8 minutes, then cool completely on rack.
- To make the filling, beat the cream cheese, peanut butter, sugar, and vanilla in a medium bowl with mixer until smooth. Stir in the peanuts. Carefully fold a total of 1 1/2 cups whipped cream into the peanut mixture in three additions, until the mixture is a uniform color and no streaks remain.
- Spread the filling into the cooled crust. Top with remaining whipped cream. Coarsely crush remaining 4 crackers and sprinkle over the top. Chill completely, at least 2 hours or overnight. Store covered in refrigerator.
Nutrition Facts : Calories 529.3 calories, Carbohydrate 34.2 g, Cholesterol 63.4 mg, Fat 41.1 g, Fiber 2.4 g, Protein 11.1 g, SaturatedFat 16.8 g, Sodium 301.2 mg, Sugar 20.1 g
PEANUT BUTTER AND CHOCOLATE MOUSSE PIE
This recipe is from an email from the www.hersheys.com website. The cook time listed is really for refrigeration time.
Provided by senseicheryl
Categories Pie
Time 8h10m
Yield 1 9-inch pie, 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 700.9, Fat 44.5, SaturatedFat 20.9, Cholesterol 73, Sodium 343.4, Carbohydrate 62.5, Fiber 4.3, Sugar 40, Protein 13.9
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