First, a note about my photos. They suck. Spare the comments, I know they suck. I have no natural light in my kitchen and I don't really know how to use my camera. And I'm extremely impatient and really wanted to get the pie up on the blog so I didn't take the time to carefully research, practice and plan. Deal with it. I'll get better, I promise.
Elisa's Practically Famous Chocolate Peanut Butter Mousse Pie
I use a 9.5" glass pie pan
1 stick unsalted butter, melted
2 cups graham cracker crumbs
3 Tb. unsweetened cocoa powder
1/4 cup sugar
8 oz. cream cheese, softened
1 1/2 cups creamy peanut butter
3 1/4 cups powdered sugar, divided usage
1 tsp. vanilla extract
2 cups heavy whipping cream
4 oz. dark chocolate, chopped
1/4 cup heavy whipping cream
Additional sweetened whipped cream, optional
|Combine all the crust ingredients and mix well.|
|Firmly press the crumbs into a pie pan. I use a measuring cup.|
|Bake the crust for 15 minutes in a 350 degree oven.|
While your crust is cooling, make the filling and chocolate ganache topping.
|Add the peanut butter and cream cheese in your mixer bowl. |
Mix on medium speed until well combined.
|Once combined, add 3 cups powdered sugar and the vanilla. |
Turn the mixer on/off slowly so as not to create a cloud of sugar.
|When the mixture is done it will look like cookie dough.|
Scrape this into another bowl and clean out your mixer bowl so you can
whip the cream to stiff peaks with the remaining 1/4 cup powdered sugar.
|Fold/smash/stir in 1/3 of the whipped cream to lighten the mixture.|
Fold in the remaining cream and try to be semi-gentle with it
so as not to deflate the mixture. Don't worry if you have some streaks.
|To make the topping, add your chocolate and cream to a bowl over a pot |
of simmering water. When the chocolate is melted, whisk well to combine.
|Add your filling to the cooled pie crust and smooth the top.|
|Decorate the top with the chocolate. I used a squeeze bottle and|
you can see where air bubbles caused it to splatter all over.
I call that a "homey touch." Decorate with whipped cream if you like.
This is a very rich pie and I recommend cutting it into 8 to 12 slices. Sit back and wait for the swooning! You're welcome.