I work with a group of elite bakers and last week was our second annual pie bake-off. We judge each other’s pies based on taste and presentation and the competition is fierce. Last year I didn’t place so this year I knew I had to put on my game face and bring it. I wanted that Best Pie trophy SO…BAD. I made this over-the-top Black Bottom Peanut Mousse pie and got… (drum roll, please) third place. Womp-womp… Not exactly the result I was hoping for but better than last year and I am quite proud of this pie.
I brought a leftover piece home for Nathan (the guy who dislikes peanut butter and has no sweet tooth) and he ate the whole piece! That’s when I REALLY knew that this pie is a
third place winner. The light, creamy peanut butter layer covers a rich, silky chocolate layer and the graham cracker crust provides balance with a crunchy texture. We garnished our pie with caramel sauce, chocolate sauce, and the sugared walnuts we made last week. Make this pie part of your holiday tradition!
Black-Bottom Peanut Butter Mousse Pie
Based on this recipe
Nonstick vegetable oil spray
7 whole graham crackers, coarsely broken
1/4 cup (1/2 stick) unsalted butter, melted
4 tablespoons sugar, divided
1 1/3 cups bittersweet or semisweet chocolate chips (about 8 ounces)
2/3 cup plus 1 3/4 cups chilled whipping cream, divided
2 tablespoons light corn syrup
2 teaspoons vanilla extract, divided
6 ounces (1 cup) peanut butter chips
2 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)
1. Preheat oven to 350°F. Spray 9-inch-diameter glass pie dish with nonstick spray.
2. 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.
3. 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.
4. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.
5. 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.
6. 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.
7. Chill at least 1 hour and up to 1 day. Garnish with candied nuts, caramel sauce and chocolate sauce.