Peanut Butter and Chocolate Pie

Decadent and delicious. Modified from Epicurious.
– Terry 8/30/13

Ingredients

• 1 cooked graham cracker 9″ crust
  
  Chocolate Mixture:
• 1⅓ cups semisweet (or bittersweet) chocolate chips (about 8 oz)
• ⅔ cup chilled whipping cream
• 2 Tbsp. light corn syrup
• 1 tsp. vanilla extract
  
  Peanut Butter Mousse:
• 1 cup creamy peanut butter (like Skippy; do not use old-fashioned style or freshly ground)
• ¾ cup plus 1 cup chilled whipping cream, divided
• ½ cup confectioners sugar
• 1 tsp. vanilla
• 2 Tbsp. sugar
  
• chopped salted peanuts (optional)

Instructions

Combine chocolate chips, ⅔ cup cream, corn syrup and 1 tsp vanilla in a microwave-safe bowl. Microwave on medium until chocolate softens, about 3 minutes. Whisk until melted and smooth.

Spread ⅔ of chocolate mixture over bottom of cooled graham cracker crust, reserving remainder of chocolate to drizzle on top of pie. Freeze 10 minutes.

Beat together peanut butter, ¾ cup cream, confectioners sugar and 1 tsp. vanilla until smooth.

Beat remaining 1 cup cream and 2 Tbsp. sugar in a medium bowl until very thick. Fold into peanut butter mixture in 3 additions.

Spoon peanut butter mousse over chocolate layer. Drizzle remaining chocolate over the top. If desired, sprinkle chopped peanuts on top. Chill at least 1 hour and up to 1 day.

8-10 servings.