Black Bottom Peanut Butter Mousse Pie Recipe Recipe

Name: Black Bottom Peanut Butter Mousse Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 full sized graham crackers, pulverized to crumbs; 4 tablespoons unsalted butter, melted; 250 grams 65% chocolate, chopped into 1/4 pieces or smaller; 300 grams whole milk; 3 tablespoons corn syrup; pinch of salt; 1 cup smooth peanut butter (not the natural, separated kind); 1/2 cup plus 3 tablespoons confectioner's sugar; 1 cup cold heavy cream, whipped to soft peaks; Optional: additional whipped cream for top, chocolate sauce for drizzling

Servings: persons

8 full sized graham crackers, pulverized to crumbs
4 tablespoons unsalted butter, melted
250 grams 65% chocolate, chopped into 1/4 pieces or smaller
300 grams whole milk
3 tablespoons corn syrup
pinch of salt
1 cup smooth peanut butter (not the natural, separated kind)
1/2 cup plus 3 tablespoons confectioner's sugar
1 cup cold heavy cream, whipped to soft peaks
Optional: additional whipped cream for top, chocolate sauce for drizzling

1
Preheat the oven to 350u00b0F. Combine the graham cracker crumbs and melted butter in a bowl and stir to combine. Press the mixture evenly into the bottom and sides of the pie plate. Bake for 15 minutes, until the crust gets slightly browned. Allow the crust to cool completely.
2
Place chopped chocolate, pinch of salt, and corn syrup in a bowl. Bring the milk to a boil, immediately remove from the heat, and pour over the chocolate. Allow this to sit for 1 minute, then whisk until all of the chocolate has melted and the mixture is homogenous. Pour the mixture into a saucepan and whisk constantly over low heat for about 8 minutes. The mixture will steam, thicken, and begin to sputter and bubble. Continue to whisk and scrape the bottom to prevent burning. When the mixture is of pudding consistency, remove from the heat. Pour into a bowl, press plastic wrap directly on the surface, and chill for 3 hours.
3
Just before assembly, whisk peanut butter and confectioner's sugar together until the mixture is thick and glossy. Whisk about 1/3 of the chilled whipped cream into the mixture to lighten it, then fold in the remaining 2/3, taking care not to deflate it.
4
Spread the chilled chocolate layer evenly over the bottom of the pie shell, then pour the mousse evenly over that. If desired, top with additional whipped cream, chocolate syrup, nuts, or chocolate chips. Serve immediately.

1478

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 8 full sized graham crackers, pulverized to crumbs, 4 tablespoons unsalted butter, melted, 250 grams 65% chocolate, chopped into 1/4 pieces or smaller, 300 grams whole milk, and more.

Yes, Black Bottom Peanut Butter Mousse Pie Recipe 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.

Black Bottom Peanut Butter Mousse Pie Recipe

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