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.
Prep Time45 minutesmins
Bake Time10 minutesmins
Chilling Time2 hourshrs
Total Time2 hourshrs55 minutesmins
Servings:10servings
Ingredients
Graham Cracker/Peanut Crust
2 ½ozhoney roasted peanuts(½ cup)
5ozgraham cracker crumbs(1 ¼ cup)
2ozgranulated sugar(¼ cup)
3ozbutter(melted)
1cupany flavor jelly(or 4 oz semi-sweet chocolate (see note))
1 ¼ozhoney-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 the seeds from ½ vanilla bean.
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.
Video
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.