Oh the sweetness of it. This aint no tryin’ to be healthy pie. It’s a super sweet candy pie. It’s a sugar bomb in a graham cracker shell. If you like chocolate and peanut butter this is the pie for you.
It starts with a graham cracker crust followed by a layer of chocolate. Rich, luscious peanut butter mouse is swirled on top, and crushed peanuts and candies dance across the surface.
The nice thing about it, is that you can use a premade shell if you would like, or you can make little tartlets. You could also mix some of the chocolate mixture into the whipped cream and have a layered peanut butter and chocolate mousse that you serve in a glass.
This particular pie was made for a birthday present and it was a huge hit! We put out extra whip cream in case anyone wanted more, and one person ate 2 pieces with mounds of whip cream! Impressive. I easily made it gluten free by using gluten free graham crackers. It’s been about 15 years since “the birthday girl” had peanut butter pie – all because the crust usually has graham crackers made with wheat. Now you can find the crackers at many grocery stores, so it was exciting to get a chance to make it. Pretty sure this will be another request when someone needs a chocolate peanut butter fix!
Peanut Butter Cup Pie
8 oz graham crackers
6 T melted butter
1 t sugar
1/4 t cinnamon
1 C semi-sweet chocolate chips
3 T evaporated milk
1 t vanilla
1 T honey
Peanut Butter Mousse
1 C Creamy Peanut Butter (I use a natural brand, but not fresh ground. It should not be separated)
1/2 C confectioners sugar
1 C heavy whipping cream
Buttered 9 in deep pie pan
Preheat oven to 350 F. Break the graham crackers into pieces, add the sugar and cinnamon, and pulse in a food processor until they are crumbed. Pour in the melted butter and continue to pulse until the the crumbs are moist. Press them evenly into the pie pan and up the sides. Bake for about 15 minutes. I then let it cool down for a while. I don’t think you should rush any of the steps or it might mess up the pie.
Melt the chocolate chips, evaporated milk, honey and vanilla in a double boiler. Okay…that sounds good but I don’t have one. So I just take a pot, put a colander over it, and put the glass bowl of chocolate in the colander so it’s not actually touching the water but the steam still escapes through the holes and heats up the bottom. Make sure to stir and watch it. Once it’s melted it looks glossy. Spread the chocolate over the cooled pie crust. I only use about 1/2 of the mixture, but you have more to use if you want a thicker chocolate layer.
Cool this down for a while. I put it in the freezer for a good 1/2 hour or so. It should be firm before you put the mousse on it.
Make sure you chill a glass bowl and the whipping cream in your freezer. This will make the next steps go more quickly.
In a separate, smaller glass bowl, beat the peanut butter, vanilla, and powdered sugar together until nice and creamy. You can add a little salt if you want to, but if you’re adding dry roasted, salted peanuts on top I don’t think you need to do this. Add about a quarter of the chilled cream to the mixture and beat thoroughly.
Wipe off your beaters, and take out your chilled bowl. Pour the remaining cream into the bowl and beat until soft peaks form. Spoon about 1/3 of the peanut butter mixture into the whipped cream and beat for a few seconds until mainly incorporated. Finish folding it in with a rubber scraper. Repeat 2 more times with the remaining peanut butter. Cover with plastic wrap and chill in the refrigerator while you wait for the chocolate to be set. The chocolate doesn’t need to frozen, it just needs to be hard enough that the mouse can be spread on top.
Spoon the mousse over the chocolate, cover with plastic wrap and let it sit for a couple of hours. I topped mine with crushed peanuts, splashes of chocolate, candy bits, and whipped cream.
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