Description
Velvety peanut butter mousse meets bursts of semisweet chocolate in every bite. A crisp graham crust, glossy chocolate ganache, and toasted peanuts add layers of rich flavor and satisfying crunch.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter melted
- 2 tablespoons granulated sugar
- 8 ounces cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream cold
- 1 cup mini semisweet chocolate chips
- 1/2 cup semisweet chocolate chips
- 2 tablespoons heavy cream for ganache
- 1 cup whipped cream for garnish
- 2 tablespoons chopped roasted peanuts for garnish
Instructions
- Preheat oven to 350°F.
- In a medium bowl combine graham cracker crumbs, melted butter and sugar then press into the bottom and up the sides of a 9-inch pie plate.
- Bake crust for 8 minutes then remove and let cool completely.
- In a large bowl beat cream cheese and peanut butter until smooth.
- Add powdered sugar and vanilla extract and mix until well combined.
- In a separate bowl whip cold heavy cream to stiff peaks then gently fold into peanut butter mixture along with mini chocolate chips.
- Spread filling evenly into cooled crust and refrigerate for at least 4 hours or until firm.
- To make ganache heat heavy cream for ganache until simmering then pour over semisweet chips, let stand 1 minute and stir until smooth.
- Drizzle ganache over chilled pie, top with whipped cream for garnish and sprinkle chopped roasted peanuts before serving.
Notes
- Chill the pie overnight for best flavor and texture.
- Use mini chips to ensure even distribution in the filling.
- For a gluten-free crust, substitute gluten-free graham crackers.
- Store leftovers covered in the refrigerator for up to 3 days.