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!