Black Bottom Peanut Butter Mousse Pie Recipe
This is a prize-winning pie. It won the Grand Prize at the Bonita Springs, Florida 4th of July Pie Baking Contest in 2010.
Ingredients
- Crust
- 20 Oreo cookies
- ¼ cup butter melted
- Ganache
- 1 1/3 cups semisweet chocolate chips (about 8 ounces)
- 2/3 cup whipping cream
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- Mousse
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 3 tablespoons milk
- 1 cup smooth peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 3/4 whipping cream, divided
- Garnish
- 1/4 cup reserved chocolate ganache
- 1 cup whipping cream
- 3 tablespoons powdered sugar
- 1/2 cup honey roasted peanuts
- 6 mini Reeceâs Peanut Butter Cups, halved
Directions
- Heat oven to 350 degrees.
- Place Oreos in food processor or blender and process until finely crumbled. Empty crumbs into a mixing bowl and stir in melted butter until well combined. Pat wet crumbs all over and up sides of 9â pie pan, making an even surface. Bake crust for 8-10 minutes or until hardened.
- Cool before filling.
- In the top of a double boiler combine chocolate chips, 2/3 cup whipping cream, corn syrup and 1 teaspoon vanilla. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust and refrigerate until cool.
- Dissolve gelatin in cold water. Let sit for about 5 minutes. In a small saucepan, heat milk to almost boiling. Remove from heat.
- Add gelatin and whisk until gelatin is completely dissolved. Allow to come to room temperature.
- In a large bowl combine peanut butter, 1/2 cup powdered sugar and 3/4 cup cream. Whisk until smooth. In a medium bowl beat remaining 1 cup cream until soft peaks form. While still beating, pour in milk and gelatin mixture. Continue beating until stiff peaks form. Fold into peanut butter mixture in 3 additions. Spread mousse over chocolate layer.
- Chill at least 1 hour.
- Drizzle reserved ganache (You may need to whisk in a little whipping cream to make it spreadable) over peanut butter mousse layer in a crisscross pattern.
- Whip 1 cup whipping cream until soft peaks form. Add powdered sugar and continue whipping until peaks are stiff. Do not overbeat.
- Pipe whipping cream around edge.
- Garnish with honey roasted peanuts (chopped if desired). Tuck peanut butter halves into the whipping cream around the edge of the pie.
- Chill at least 3 hours before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 8 servings | |
| Calories 611 | |
| Calories from Fat 346 | 57% |
| Total Fat 39.91g | 50% |
| Saturated Fat 18.12g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 239mg | 10% |
| Potassium 357mg | 10% |
| Total Carbs 57.51g | 15% |
| Dietary Fiber 3.0g | 10% |
| Sugars 47.09g | 31% |
| Protein 11.23g | 18% |
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Reviews
January 1, 2013
My first pie.I had a easy time and was asked for the recipe.Thank you.I've cooked/tasted this recipe!
Comments
March 12, 2011i don't like peanuts or peanut butter (especially, peanut butter) and i think this pie is wonderful!!!
