Black Bottom Peanut Butter Mousse Pie Recipe

Name: Black Bottom Peanut Butter Mousse Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick vegetable cooking spray; 7 graham crackers, coarsely broken; 1/4 cup unsalted butter, melted; 4 tablespoons sugar, divided; 1 1/3 cups semi-sweet chocolate chips; 2/3 cup whipping cream, chilled; 2 tablespoons light corn syrup; 2 teaspoons vanilla extract, divided; 6 ounces peanut butter chips; 1 3/4 cups whipping cream, chilled; 2 tablespoons creamy peanut butter

Servings: persons

nonstick vegetable cooking spray
7 graham crackers, coarsely broken
1/4 cup unsalted butter, melted
4 tablespoons sugar, divided
1 1/3 cups semi-sweet chocolate chips
2/3 cup whipping cream, chilled
2 tablespoons light corn syrup
2 teaspoons vanilla extract, divided
6 ounces peanut butter chips
1 3/4 cups whipping cream, chilled
2 tablespoons creamy peanut butter

1
Preheat oven to 350u00b0F 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.
2
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.
3
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.

1558

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: nonstick vegetable cooking spray, 7 graham crackers, coarsely broken, 1/4 cup unsalted butter, melted, 4 tablespoons sugar, divided, and more.

Yes, Black Bottom Peanut Butter Mousse Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black Bottom Peanut Butter Mousse Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions