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.