Peanut Butter Mousse Pie

This Peanut Butter Mousse Pie is a must try for peanut butter lovers. It’s creamy, and fluffy and just the right amount of rich without being too rich. I made it for the first time recently and tried the filling after each step once I added the peanut butter and each time thought surely it can’t get better than this. And after each step I thought – wrong again!

Source: Come On In! (with a few minor adjustments)

Difficulty: Medium

Crust

1 1/2 cups graham cracker crumbs or chocolate wafer crumbs

1/3 cup chopped peanuts (I substitute 2-3 graham crackers)

3 tablespoons sugar

1/3 cup butter, melted (original recipe called for unsalted, but I prefer salted in graham cracker crusts)

Filling

1/2 cup unsalted butter

3/4 cup sugar

3 eggs (separated)

1 teaspoon vanilla extract or nut-flavored liqueur (I use vanilla extract)

3/4 pound smooth peanut butter, heated

2 1/2 cups heavy cream, whipped

Crust: For the crust, preheat oven to 350 degrees (or 325 convection). Mix graham cracker crumbs, peanuts, sugar, and melted butter. Press mixture into greased 10 inch springform pan. Bake 5-8 minutes, until just a little toasty brown. Set aside while you make the filling.

Filling: Cream butter. The recipe says until fluffy, but I don’t think butter ever gets to the point where I would describe it as fluffy. Gradually add sugar, then egg yolks and vanilla or liqueur.

Move the mixture to a large bowl and mix in warm peanut butter. I heat the peanut butter until it is soft enough to fold in easily, making sure not to cook the peanut butter.

Clean mixer bowl and beater thoroughly, making sure all residue is removed. If you have any buttery residue remaining, the egg whites won’t stiffen. Beat egg whites until stiff and fold* into peanut butter mixture.

egg whites ready to be folded into peanut butter mixture — I beat these egg whites a little too much. See how they’re almost dry looking? No matter, the result was fantastic!

Fold in whipped cream.

Spoon mousse into prepared springform pan.

Freeze, covered well with foil. Remove pie from freezer half an hour to an hour before serving, and leave it covered until ready to serve (to prevent “sweating” as it defrosts a little). Serve with Really Fudgy Hot Fudge Sauce (see link below) drizzled over the top.

http://notjustanotherfoodblogger.com/really-fudgy-hot-fudge-sauce/

*For a demonstration of folding, see video below from my Angel Food Cake post.

folding in the flour and sugar mixture