Shelly's Recipe

BLACK-BOTTOM PEANUT BUTTER MOUSSE PIE

Category: Pies - Cream and Custard

Nonstick vegetable oil spray
7 whole graham crackers, coarsely broken
1/4 cup unsalted butter, melted
4 tbsp sugar, divided

1 1/3 cups bittersweet or semisweet chocolate chips (about 8 oz)
2/3 cup plus 1 3/4 cups chilled whipping cream, divided
2 tbsp light corn syrup
2 tsp vanilla extract, divided

6 oz (1 cup) peanut butter chips
2 tbsp creamy peanut butter (do not use old-fashioned style or freshly ground)

Preheat oven to 350. Spray 9-inch-diameter glass pie dish with nonstick spray. Blend graham crackers, melted butter, and 2 tbsp 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.

Meanwhile, combine chocolate chips, 2/3 cup cream, corn syrup, and 1 tsp 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.

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 tsp vanilla. Cool to barely lukewarm. Beat remaining 1 cup cream and 2 tbsp 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.