Peanut Butter Mousse Pie
Peanut Butter Mousse Pie is made with a crunchy graham cracker-peanut crust filled with light and luscious peanut butter mousse. You can add optional jelly or chocolate for another layer of flavor. Use hot-pepper jelly for a sweet-heat treat.
servings
Ingredients
Graham Cracker/Peanut Crust
- 2 ½ oz honey roasted peanuts (½ cup)
- 5 oz graham cracker crumbs (1 ¼ cup)
- 2 oz granulated sugar (¼ cup)
- 3 oz butter (melted)
- 1 cup any flavor jelly (or 4 oz semi-sweet chocolate (see note))
Peanut Butter Mousse
- 2 oz cool water (¼ cup)
- 2 teaspoons gelatin powder
- 16 oz heavy cream (2 cups)
- 5 large egg yolks
- 4 oz granulated sugar (½ cup)
- 1 teaspoon vanilla extract
- 14 oz creamy peanut butter (1 ½ cups)
Assembly
- 12 oz heavy cream (1 ½ cups)
- 1 oz confectioner's sugar (¼ cup)
- ½ teaspoon vanilla extract
- 1 ¼ oz honey-roasted peanuts (¼ cup coarsely chopped)
Instructions
Graham Cracker Crust
- Preheat the oven to 350 °F.
- Place 2 ½ oz honey roasted peanuts in a food processor and pulse until they're ground to a chunky powder. Add 5 oz graham cracker crumbs and 2 oz granulated sugar and pulse until combined. Sprinkle 3 oz butter (melted) over the crumbs and pulse to combine. Pour the crumbs into a 9" pie plate. Press the crumbs onto the bottom and sides of the pan. Bake until golden brown, about 10 minutes.
- Take the pan out of the oven and press down any puffy spots and press to close any gaps in the crust. If using chocolate, sprinkle the chopped chocolate onto the warm crust and let it melt. Spread the chocolate. Cool to room temperature. If using the jelly instead of chocolate, spread it onto the cooled crust. Chill in the refrigerator until you're ready to assemble the pie.
Make the Mousse
- Place 2 oz cool water into a microwave safe bowl. Sprinkle 2 teaspoons gelatin powder over the water, whisk briefly to combine and set aside to bloom.
- Whip 16 oz heavy cream to soft peak and set in the refrigerator while you prepare the other ingredients.
- Combine 5 large egg yolks and 4 oz granulated sugar in a mixer bowl. Add 1 teaspoon vanilla extract.
- Set the bowl with the yolks over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk until the mixture is warm to the touch. Move the bowl to the mixer (or use a hand mixer) and whisk until the yolks are completely cooled and have lightened in color and texture.
- Whisk ⅓ of 14 oz creamy peanut butter into the yolk mixture until smooth. Add the remaining peanut butter in two batches. Whisk ½ the whipped cream into the peanut butter mixture. Whisk in the remaining cream until it's about ½ way incorporated.
- Heat the bloomed gelatin in the microwave in 10 second increments until it's hot to the touch (just 20 seconds in my microwave). Working quickly, add a cup of the mousse to the warmed gelatin
- Whisk immediately until completely combined. Pour the gelatin mixture back into the mousse. Immediately whisk until the mousse is smooth and the gelatin is evenly incorporated.
Assembly
- Pour the peanut butter mousse into the chilled crust. Spread to an even layer. Refrigerate at least 2-3 hours to set the mousse.
- Whip 12 oz heavy cream to full peak with 1 oz confectioner's sugar and ½ teaspoon vanilla extract. Pipe or spread the cream onto the filling, sprinkle 1 ¼ oz honey-roasted peanuts (chopped) over the cream.
- Serve chilled.
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Notes
If you want another layer of flavor you can add a layer of jelly or you can coat the crust with a layer of chocolate. You can use grape jelly for a traditional pb&j flavor, or use hot pepper jelly for a zesty flavor.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!