Peanut Butter Mousse Pie with Chocolate Ganache

Light, airy, peanut butter chocolatety deliciousness. This recipe does generate a lot of dishes, but the techniques are simple and it is WORTH it. Trust me.

Peanut Butter Mousse Pie with Chocolate Ganache

adapted from Pinch Me I'm Eating

Ingredients:

crust

10 graham crackers (~1.25 cup graham cracker crumbs)

6 Tbs butter, melted

1/4 cup granulated sugar

peanut butter mousse

1 tsp unflavored gelatin

1.5 cups heavy cream, divided

1 cup creamy peanut butter

1 cup powdered sugar

1 tsp vanilla extract

8 oz mascarpone cheese

chocolate ganache

3.5 oz dark chocolate >60%

1/2 cup heavy cream

1 Tbs butter, melted

garnish

2-3 Tbs honey roasted peanuts, crushed

1 pinch flaky sea salt

2 Tbs honey

Instructions:

crust

1. In a food processor, place graham crackers and run until a fine crumb without chunks.

2. Add melted butter and sugar, and pulse until just combined.

3. Dump crumbs into a pie or tart pan, and press evenly around edges with the bottom of a glass or back of a spoon. Refrigerate crust until needed.

peanut butter mousse

1. In a microwave-safe dish, combine 1/4 cup heavy whipping cream with the gelatin & whisk with a fork to combine.

2. Set aside for 5 minutes to allow the gelatin to bloom.

3. In a large bowl, combine peanut butter, mascarpone cheese, vanilla, and powdered sugar. Whish together using an electric mixer until smooth.

4. Heat the gelatin cream mixture in the microwave for 10-15 seconds to melt the gelatin, but do NOT boil. Add to the peanut butter mixture and whisk in to combine.

5. In a medium bowl, add remaining 1.25 cups cream and whip using an electric mixer until stiff peaks form.

6. Fold 1/3 of the whipped cream into the peanut butter mixture to lighten it. In two more batches, fold in the remaining whipped cream, keeping as much air in as possible.

7. In a piping bag (or ziplock fitted with a star tip) set aside 1/2 cup peanut butter mousse to decorate. Note: you can do this without a tip if you simply have a ziplock bag.

8. Spread the remaining filling into the graham cracker crust evenly. Refrigerate again until needed.

chocolate ganache

1. Finely chop the dark chocolate and add to a small bowl.

2. In a microwave-safe bowl, microwave the cream for 10-15 seconds, or until hot but not boiling.

3. Pour cream over chocolate and let sit for 5 minutes. Then, gently stir together using a fork or spatula to combine.

4. Add melted better and stir in until ganache is smooth.

5. Pour the ganache over top of the pie and smooth over with a spoon, making sure to cover the whole top evenly up to the edges. 

garnishes

1. Pipe remaining mousse in rosettes, or smooth swirls if not using a tip, around the edges of the pie.

2. Roughly chop the honey-roasted peanuts and sprinkle across the top of the pie.

3. Just before serving, drizzle honey over pie & enjoy!

Keylime Pie

Bestie's recipe for keylime pie.

Keylime Pie

Ingredients:
1 Graham cracker crust
1.5 Tbs keylime zest, divided
3 egg yolks
1-14 oz. can sweetened condensed milk
3/4 cup keylime juice (~1 lb keylimes)

Whipped cream
1 cup heavy whipping cream
1.5 Tbs sugar

Instructions:
1. Pre-hest oven to 350F.
2. Whip 1 Tbs zest and egg yolks for 2 minutes, until thickened.
3. Add sweetened condensed milk and whip for 3 minutes, until thickened.
4. Add keylime juice and mix until well combined.
5. Pour mixture into pie crust and bake for 15 minutes.
6. Cool pie at room temperature for 30 minutes.
7. In the meantime, whip together heavy whipping cream and sugar. Decorate pie with whipped cream, remaining keylime zest, and sliced keylimes.
8. Refrigerate pie for 2 hours before serving.