Yield 8 servings Number Of Ingredients 12 Steps:
Heat oven to 350°F. Combine all crust ingredients in bowl. Press onto bottom and up sides of 9-inch pie plate. Bake 10-12 minutes or until set. Beat 2 cups whipping cream in bowl until stiff peaks form; set aside. Combine milk, peanut butter and pudding mix in bowl; beat with whisk until smooth. Gently stir whipped cream into peanut butter mixture. Pour mixture into crust. Cover; refrigerate 2 hours or until filling is set. Sprinkle chopped candy bars over pie; garnish with whipped cream.
Time P1DT30m Number Of Ingredients 15 Steps:
In a saucepan, warm the peanut butter and milk then whisk to combine. In a mixer with a whip attachment, whip the cream, powdered sugar, and vanilla until medium peaks. Bloom the gelatin in the water and add to the warm peanut butter. Strain into a bowl and fold in the whipped cream mixture. Pour into flexi dome molds and freeze overnight. Pop the frozen peanut butter mousses out of the molds and place on a wire icing rack. Ladle the ganache over to coat. Remove from the rack with a spatula and place on parchment paper in the refrigerator until set, about 10 minutes. Garnish mousse with a pinch of chopped peanuts on the top and serve with caramel red wine sauce. Heat the cream and pour over the chopped chocolate. Whisk to combine. In a saucepan boil sugar and water together to make a light caramel. With a wooden spoon stir in the red wine, slowly. Chill.
Time 2h55m Number Of Ingredients 16 Steps:
Preheat the oven to 350°F. Place the peanuts in a food processor and pulse until they’re ground to a chunky powder. Add the graham cracker crumbs and sugar and pulse until combined. Sprinkle the melted butter 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. Place the cool water into a microwave safe bowl. Sprinkle the gelatin over the water, whisk briefly to combine and set aside to bloom. Whip the cream to soft peak and set in the refrigerator while you prepare the other ingredients. Combine the yolks and sugar in a mixer bowl. Add the vanilla bean or 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 1/3 of the peanut butter into the yolk mixture until smooth. Add the remaining peanut butter in two batches. Whisk 1/2 the whipped cream into the peanut butter mixture. Whisk in the remaining cream until it’s about 1/2 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. 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 the cream to full peak with the sugar and vanilla. Pipe or spread the cream onto the filling, sprinkle the chopped nuts over the cream. Serve chilled.
Yield 8 Number Of Ingredients 6 Steps:
Mix the cream cheese, confectioners’ sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust. Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.
Yield Makes 8 to 10 servings Number Of Ingredients 10 Steps:
Preheat oven to 350°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Blend graham crackers, melted butter, and 2 tablespoons sugar in processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes. Meanwhile, combine chocolate chips, 2/3 cup cream, corn syrup, and 1 teaspoon vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes. Microwave peanut butter chips and 3/4 cup cream in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. Whisk in peanut butter and 1 teaspoon vanilla. Cool to barely lukewarm. Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions. Spoon mousse over chocolate layer. Chill at least 1 hour and up to 1 day.
Time 2h15m Yield 8 serving(s) Number Of Ingredients 9 Steps:
To make crust, combine the chocolate wafers and melted butter. Press into the bottom and sides of a 9 inch pie dish. To make filling, beat the peanut butter with 1/2 cup butter until light and fluffy. Beat in sugar. Add the egg yolks and vanilla and beat well. Beat the cream until light and soft peaks form. Fold it into peanut butter mixture. Fold in chocolate bars or chips. Mound into the pie shell. Refrigerate for at least 2 hours before serving. Enjoy!
More about “peanut butter mousse pie recipes”
Time 2h25m Yield 8 serving(s) Number Of Ingredients 11 Steps:
TO MAKE THE OREO COOKIE CRUST:. Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Pour in the melted butter and stir together until evenly mixed. Transfer the mixture to a pie plate and press into an even layer over the bottom and up the sides of the pan. Refrigerate for 10 minutes. TO MAKE THE PEANUT BUTTER MOUSSE FILLING:. Place the cream cheese, peanut butter, powdered sugar, and salt into a large mixing bowl, and whip together on medium speed until smooth. Scrape the bottom and sides of the bowl with a silicone spatula, then add the cream in a slow, steady stream, while continuing to whip. Scrape the bottom and sides of the bowl with a silicone spatula, then turn the mixer up to high speed and whip until the filling can hold stiff peaks. Transfer the mousse to the prepared pie crust and smooth into an even layer. TO TOP THE PIE:. Whip the cream and powdered sugar together until the cream holds soft peaks. Top the pie with whipped cream, and garnish with nuts and chocolate shavings (if desired). Chill the pie for at least 2 hours or until firm. Recipe Notes: Run a veggie peeler down the side of a chocolate bar to make chocolate shavings.
