Black-Bottomed Peanut Butter Mousse Pie

I had a killer chocolate peanut butter craving, and I got it in my head to make a peanut butter pie. I thought finding a recipe for this would be easy, but there were complications.

First off, I do not like cream cheese. I'm just not a fan and I'm not sure I could tell you why. Almost every peanut butter pie recipe I found had massive amounts of the noxious stuff.

All of the other recipes called for peanut butter chips. Now I'm not sure what are in these, but I'm pretty sure some of the ingredients are longer than this sentence.

So what's a girl to do? Make up her own recipe I guess... I did borrow bits and pieces from other recipes, but they are no longer really recognizable, I made it my own.

So here it is:

Black Bottomed Peanut Butter Mousse Pie



8 oz. chocolate cookie (oreos or wafers)
4 oz melted butter

8 oz. semisweet or bittersweet chocolate
2/3 cup whipping cream
2 Tbsp. light corn syrup
1 tsp vanilla extract
1/2 tsp espresso powder

1 1/2 cups peanut butter
1/3 cup butter
3 oz powdered sugar
2 egg yolks
1/4 cup heavy cream

1 1/2 cups heavy whipping cream
1 tsp vanilla extract
1/4 cup sugar
1 tsp cream of tarter

1/4 cup butterscotch sauce
1/2 cup chopped peanuts
bittersweet chocolate curls (use a slightly warm peeler to make these out of a block of chocolate)




Preheat oven to 350.

Pulse cookies in food processor until fine crumbs form. Add butter and pulse until mixture resembles wet sand and clumps together. Pat into a 9 inch springform pan. Bake for 10 minutes. Let cool to room temperature.

Meanwhile, combine chocolate, cream, corn syrup, vanilla and espresso powder in a double boiler over medium heat. Stir until chocolate is melted and all ingredients are thoroughly combined. Pour into crust. Chill until set.

Combine peanut butter, butter, powdered sugar, egg yolks and 1/4 cup cream in the bowl of a food processor. Blend until light and fluffy. Chill.

Beat whipping cream to soft peaks. While beating, slowly add vanilla, sugar and cream of tarter.

Fold whipping cream into peanut butter mixture. Add mixture to pie crust and smooth the top of the pie. Chill 20 minutes.



Drizzle with butterscotch sauce and sprinkle with peanuts and chocolate. Chill 2 hours before slicing. Run a knife down the sides of the springform pan before unmolding.