This peanut butter pie recipe gives off Reese's vibes with its peanut butter mousse topping and dense chocolate bottom, all layered into a graham cracker crust.
Ingredients
- Nonstick vegetable oil spray
- 7 whole graham crackers (about 4 oz.), coarsely broken
- ¼ cup (½ stick) unsalted butter, melted
- 4 tablespoons sugar, divided
- 1⅓ cups bittersweet or semisweet chocolate chips (about 8 ounces)
- ⅔ cup plus 1¾ cups chilled whipping cream, divided
- 2 tablespoons light corn syrup
- 2 teaspoons vanilla extract, divided
- 6 ounces (1 cup) peanut butter chips
- 2 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)
- Chopped salted peanuts for decoration (optional)
Instructions
- 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 food 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, ⅔ 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 ¾ 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.
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