↞ recipe box start page
Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Graham Cracker Crust:
12 to 14 whole graham crackers, crushed (about 1 1/2 to 2 cups crumbs)
6 tbsp butter, melted
Dark Chocolate Layer:
3/4 cup heavy cream
4 oz semi-sweet chocolate, coarsely chopped
Peanut Butter Mousse Filling:
1/2 cup sugar
1 1/2 tbsp cornstarch
1/8 tsp salt
1 1/2 cups milk
2 large egg yolks
1 tsp pure vanilla extract
3/4 cup creamy or chunky peanut butter
Topping and Decoration:
Sweetened whipped cream
2 tbsp crushed peanuts
3 tbsp mini chocolate chips
Prepare the crust: Preheat the oven to 350. In a small bowl, combine the graham cracker crumbs and butter, stir until well blended. Using the palm of your hand, press the moistened crumbs into the bottom and up the sides of an ungreased 9or 10-inch pie plate. Bake in the center of the oven for 7 to 8 minutes, or until the crust turns lightly golden. Set the pie crust on a wire rack to cool completely.
Prepare the chocolate layer: In a small saucepan, heat the cream over medium heat until it just comes to a simmer. Remove the pan from the heat, add the chocolate, and stir until melted and smooth. Pour the mixture into the cooled pie crust, smoothing it over the bottom and slightly up the sides. Freeze for 30 to 40 minutes, or until the chocolate layer is firm.
Prepare the mousse: In a heavy medium-size saucepan, combine the sugar, cornstarch, and salt. Add 1/2 cup milk and whisk until smooth. Add the remaining milk and the egg yolks and whisk until smooth. Set the saucepan over medium-high heat and whisk constantly until the custard comes to a boil. Still whisking, boil for 1 minute until very thick. Remove the pan from the heat and stir in the vanilla and peanut butter. Pour the mousse into the baked pie crust. Chill for 1 hour, or until firm. Before serving, decorate the pie with whipped cream and sprinkle with the chopped peanuts and mini chocolate chips, if desired.
view more member recipes
CHOCOLATE AND PEANUT BUTTER MOUSSE PIE
view my recipes
print
save
Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Graham Cracker Crust:
12 to 14 whole graham crackers, crushed (about 1 1/2 to 2 cups crumbs)
6 tbsp butter, melted
Dark Chocolate Layer:
3/4 cup heavy cream
4 oz semi-sweet chocolate, coarsely chopped
Peanut Butter Mousse Filling:
1/2 cup sugar
1 1/2 tbsp cornstarch
1/8 tsp salt
1 1/2 cups milk
2 large egg yolks
1 tsp pure vanilla extract
3/4 cup creamy or chunky peanut butter
Topping and Decoration:
Sweetened whipped cream
2 tbsp crushed peanuts
3 tbsp mini chocolate chips
Prepare the crust: Preheat the oven to 350. In a small bowl, combine the graham cracker crumbs and butter, stir until well blended. Using the palm of your hand, press the moistened crumbs into the bottom and up the sides of an ungreased 9or 10-inch pie plate. Bake in the center of the oven for 7 to 8 minutes, or until the crust turns lightly golden. Set the pie crust on a wire rack to cool completely.
Prepare the chocolate layer: In a small saucepan, heat the cream over medium heat until it just comes to a simmer. Remove the pan from the heat, add the chocolate, and stir until melted and smooth. Pour the mixture into the cooled pie crust, smoothing it over the bottom and slightly up the sides. Freeze for 30 to 40 minutes, or until the chocolate layer is firm.
Prepare the mousse: In a heavy medium-size saucepan, combine the sugar, cornstarch, and salt. Add 1/2 cup milk and whisk until smooth. Add the remaining milk and the egg yolks and whisk until smooth. Set the saucepan over medium-high heat and whisk constantly until the custard comes to a boil. Still whisking, boil for 1 minute until very thick. Remove the pan from the heat and stir in the vanilla and peanut butter. Pour the mousse into the baked pie crust. Chill for 1 hour, or until firm. Before serving, decorate the pie with whipped cream and sprinkle with the chopped peanuts and mini chocolate chips, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chocolate & Peanut Butter Mousse Cheesecake
by sgre52160
1-1/2 cups chocolate wafer crumbs (about 24 wafers) 1/4 cup butter, melted MOUSSE LAYERS: 1-1/4 cups heavy whipping cream 3/4 cup creamy peanut butter 5 ounces cream cheese, softened 2 table
by sgre52160
1-1/2 cups chocolate wafer crumbs (about 24 wafers) 1/4 cup butter, melted MOUSSE LAYERS: 1-1/4 cups heavy whipping cream 3/4 cup creamy peanut butter 5 ounces cream cheese, softened 2 table
* Chocolate & Peanut Butter Mousse Cheesecake *
by sgre52160
1-1/2 cups chocolate wafer crumbs (about 24 wafers) 1/4 cup butter, melted MOUSSE LAYERS: 1-1/4 cups heavy whipping cream 3/4 cup creamy creamy peanut butter 5 ounces cream cheese, softened 2
by sgre52160
1-1/2 cups chocolate wafer crumbs (about 24 wafers) 1/4 cup butter, melted MOUSSE LAYERS: 1-1/4 cups heavy whipping cream 3/4 cup creamy creamy peanut butter 5 ounces cream cheese, softened 2
Chocolate Peanut Butter Mousse Cake
by sgre52160
1 pkg devils food cake mix without pudding 2 1/2 cups whipping cream, divided 1 (10 oz) pkg peanut butter morsels 2 tsp vanilla extract 1 tbsp butter 2/3 cup semisweet chocolate morsels Garnish
by sgre52160
1 pkg devils food cake mix without pudding 2 1/2 cups whipping cream, divided 1 (10 oz) pkg peanut butter morsels 2 tsp vanilla extract 1 tbsp butter 2/3 cup semisweet chocolate morsels Garnish
Peanut Butter Cup Mousse Pie
by sgre52160
1 chocolate crumb crust or a 9 inch baked pie crust 1 2/3 cups peanut butter chips, divided 3 oz pkg cream cheese, softened 1/4 cup confectioners sugar 1/3 cup plus 2 tbsp milk, divided 1 tsp unf
by sgre52160
1 chocolate crumb crust or a 9 inch baked pie crust 1 2/3 cups peanut butter chips, divided 3 oz pkg cream cheese, softened 1/4 cup confectioners sugar 1/3 cup plus 2 tbsp milk, divided 1 tsp unf
Peanut Butter Mousse Pie
by sgre52160
1/3 cups semi-sweet chocolate chips 2 tsp vegetable oil 1 envelope unflavored jello 3/4 cup water cold 1 (8 oz) pkg cream cheese softened 1 cup sugar 1 cup sour cream 2/3 cup creamy pean
by sgre52160
1/3 cups semi-sweet chocolate chips 2 tsp vegetable oil 1 envelope unflavored jello 3/4 cup water cold 1 (8 oz) pkg cream cheese softened 1 cup sugar 1 cup sour cream 2/3 cup creamy pean
view more member recipes
related CDKitchen recipes
Party Peanut Butter Mousse
Chocolate Peanut Butter
Death by Chocolate Cake
Chocolate Mousse With Chipotle Caramel Sauce
Carrabba's Chocolate Dream
Christmas Peanut Butter Balls
Holiday Inn Peanut Butter Cup Cake
Chocolate Peanut Butter Milk Shake
Reese's Peanut Butter Cups
Chocolate Peanut Butter Ice Cream