Black-Bottom Peanut Butter Mousse Pie

Jennie and I have both made this pie on more than one occasions.  It is smooth, rich, and delicious.  If you like peanut butter and chocolate you will love this pie!

Black-Bottom Peanut Butter Mousse Pie
From epicurious.com

Ingredients:
9 whole graham crackers, crumbled to coarse crumbs
1/4 cup butter, melted
4 tablespoons sugar, divided
1 1/3 cups semisweet chocolate chips
2/3 cup plus 1 3/4 cups whipping cream, divided
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1 cup peanut butter chips
2 tablespoons creamy peanut butter

Directions:
Preheat oven to 350°F.

Spray 9-inch-diameter glass pie dish with nonstick spray. Blend graham crackers, melted butter, and 2 tablespoons sugar in processor until moist clumps form (or beat graham crackers in a ziplock with rolling pin and then combine with butter and sugar). 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 teaspoon 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 teaspoon vanilla. Cool to barely lukewarm. Beat remaining 1 cup cream and 2 tablespoons 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 3 hour and up to 1 day.

Notes:
--In case you were wondering, it is important to add the peanut butter mixture in 3 additions.  I forgot to do it that way one time I made it and added it all at once.  It had lumps and was denser than usual.
--If you’re in a hurry you can probably get away with chilling it for just one hour.  The original recipe says an hour is sufficient, but Jennie and I let ours set for longer than that.

-Paula