Ingredients Jump to Instructions ↓

  1. 1 recipe Graham Cracker Crust (page 36) or Chocolate Crumb Crust (page 41)

  2. 1 cup confectioners' sugar

  3. 1 cup creamy peanut butter

  4. 3 ounces cream cheese, at room temperature

  5. 1 teaspoon vanilla extract

  6. 1 1/2 cups heavy cream

  7. 6 ounces bittersweet chocolate

  8. 3/4 cup heavy cream

  9. 2 tablespoons shaved chocolate, to decorate the top

Instructions Jump to Ingredients ↑

  1. Use the paddle attachment of an electric mixer at medium, then high speed, to beat together the sugar, peanut butter, cream cheese, and vanilla until they are light and fluffy. In a separate bowl, whip the cream until it holds good, stiff peaks. Place a few spoonfuls of whipped cream in the peanut butter mixture and mix on medium speed to combine evenly. Add the remaining whipped cream and fold it into the mousse on the slowest setting, until all the chunks are gone. Cover and refrigerate. Melt the chocolate in the top of a double boiler over low heat and stir until smooth. Add the cream, stirring continuously, until completely combined. Spread a thick layer of ganache in the pie shell, covering the bottom and the sides of the crust as evenly as possible, using an offset spatula, spreading from the center outward and up the sides with arcing strokes. Chill the crust in the freezer until the ganache is set. Set aside about ½ cup of mousse. Fill the pie with the remaining mousse, smoothing the top with a spatula. Use a pastry bag with a plain tip to pipe the reserved mousse into peanut butter kisses around the edge of the pie for decoration. Sprinkle the top of the pie with the shaved chocolate. Refrigerate the pie for at least 2 hours before serving. Store it in the refrigerator loosely covered for up to 4 days.


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