Tuesday, April 12, 2016

Chocolate Peanut Butter Mousse Pie {{No Bake}}

"Kaden, what did we make?"
"Can my have some?"
"No, it has to go in the fridge and set. Plus you already licked the spatula!"
"Can my touch it?"
"No you can't touch it, you will smoosh it."
"Who did we make this pie for Kaden?"
"Does Daddy like pie?"
"PB pieeeee"
"Can my eat choc-O-lit?"
"I need choc-O-lit!"

"Just be patient for a few minutes and let Mama take some pictures."
"You can wait a few more minutes and then I'll let you have a piece of peanut butter cup."
"I want choc-O-lit!"
"Please wait Kaden, good boy."
"Can my touch it now?!"
"Kaden, go see what Daddy is doing; tell him we finished the pie."
"I want choc-O-lit!"
"How did we make the pie?"
"Bang it!"
"What did we bang?"
"You're right we banged the graham crackers and then we melted chocolate and whipped up peanut butter filling!"
"All done now?"
"Yes, Mama is all done taking pictures!"
"Can my have choc-O-lit?"
"Okay! Just one!"

~Conversation with Kaden, age 22 months

Chocolate Peanut Butter Mousse Pie

Graham Cracker Crust
1 1/2 cups cinnamon graham cracker crumbs
(or chocolate cookie crumbs or pretzel crumbs)
1/2 cup melted butter
1/4 cup brown sugar

In a medium bowl, stir together the cracker crumbs and the brown sugar and then add the melted butter.  Stir the mixture well until all of the crumbs are well coated in butter.  Transfer the crust mixture to a 9" pie plate and press into an even layer along the bottom and up the sides.  Chill the crust in the fridge while you make the ganache and mousse.

Chocolate Ganache
1 1/3 cups chopped chocolate
1 cup heavy cream

Place the chocolate in a heat proof bowl or container.  Heat the cream in the microwave for about 2 minutes or on the stove just until you see little bubbles forming around the edges.  Pour the hot cream over the chocolate and let it sit for about 5 minutes.  The chocolate should fully melt in this time and then you can stir well to combine.  If you have any unmelted chocolate you can continue to heat the mixture until it is completely smooth.  Let the ganache cool for about 10 minutes and then pour a layer of ganache into the chilled pie crust.  The amount of your ganache layer is completely up to you.  Make sure to leave enough to garnish the top of the pie.  Return the pie to the fridge to chill while you make the mousse.

Peanut Butter Mousse
1 1/2 cups smooth peanut butter
1 cup softened cream cheese
1 cup confectioner's (powered) sugar
1 tsp vanilla extract
1 cup heavy cream
Peanut Butter Cups, for garnish

In a medium bowl, use an electric mixer to cream together the softened cream cheese and peanut butter until smooth and fluffy.  Beat in the confectioner's sugar and vanilla extract until well combined.  In a separate bowl, whip the heavy cream to soft peaks.  Fold the whipped cream gently into the peanut butter mixture, until well combined.  Transfer the peanut butter mouse to the pie plate and decorate with remaining chocolate ganache and chopped peanut butter cups, if desired.  Place the pie in the refrigerator for at least two hours to set firm.


Inspired by Gretchen's Bakery