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Black Bottom Peanut Butter Mousse Pie Recipe

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This recipe for Black Bottom Peanut Butter Mousse Pie, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The O’Brien Family
Added: Thursday, April 24, 2008


Nonstick Pam
7 graham crackers, coarsely broken
¼ cup (½ stick) unsalted, butter, melted
4 T. sugar, divided

1 1/3 cup bittersweet or semi sweet chocolate chips
2/3 cup plus 1¾ cup chilled whipping cream, divided
2 T. light corn syrup
2 tsp. vanilla extract, divided

6 oz (1 cup) peanut butter chips
2 T. creamy peanut butter (don’t use old fashioned or freshly ground)

Preheat oven to 350°. Spray 9-in diameter glass pie dish with nonstick spray. Blend graham crackers, melted butter, and 2 T. 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 min).

Meanwhile, combine chocolate chips, 2/3 cups cream, corn syrup, and 1 tsp. vanilla in microwave safe bowl. Microwave on med-heat until chocolate softens, about 3 min. Whisk until melted & smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.
Microwave peanut butter chips and ¾ cup cream in large microwave safe bowl on med-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 T. 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 hr. and up to 1 day.




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