Wednesday, November 2, 2011

Peanut Butter Mousse Pie

My oh my, you must try this peanut butter pie.  But it is so rich, I recommend a slice half this size.  In fact, you may want to rework this recipe and make it as individual servings in a mini-muffin pan - that amount would satisfy any sweet tooth.

I love Reese's Peanut Butter Cups and although I avoided buying and gorging on them for Halloween, I caved and made this pie instead.  Nice.

Peanut Butter Mousse Pie

8 oz cream cheese, room temp
1 1/2 cups chunky peanut butter1 1/2 cups powdered sugar
3-4 Tablespoons milk
1 cup heavy cream
1 pre-made Oreo cookie crust
3 oz bittersweet chocolate bar (I used IKEA)
1/2 cup heavy cream

Gently fold back the metal rim of the pre-made Oreo crust.  Place your open hand onto the plastic liner for support and flip the crust over so that the bottom of the metal tin is on top.  Keeping it upside-down in your hand, remove the tin pan.  You will have the crust resting upside-down on the plastic lid.  Place a small glass pie plate on top of the crust, then flip back so that the crust is in the glass pie plate.  Good job.  (Or crumble the crust and press into the bottom of individual mini-muffin tins - as suggested for portion control)

In a mixing bowl, cream together the cream cheese, peanut butter, powdered sugar and milk.  In a separate bowl (using the whipping attachment), whip cream until medium peaks.  Fold into peanut butter mixture. 

Fill the crust with the peanut butter mixture and smooth.  Place uncovered in freezer for 3 hours.  

Before you remove the pie after freezing, make a ganache coating.  Break up the chocolate bar into a small empty metal saucepan.  Heat the 1/2 cup heavy cream in another saucepan and bring to a boil.  Remove from heat.  Pour the hot cream over the broken chocolate bar and whisk until smooth and melted.  Remove the pie from the freezer and immediately pour the chocolate ganache over the pie, completely covering the surface.  Return pie to the freezer for 30 minutes to allow the ganache to set.

Remove from freezer, cut (small slivers!) and serve to an adoring crowd. 

Then eat fruit for dessert the rest of the week.  Love, Anne

5 comments:

Anonymous said...

oh my goodness that made my teeth hurt that looks so sweet! Can't wait to try it! Thanks for sharing.
darcell

Anne Reeves said...

The good news is that you keep it in the freezer...no pressure to finish it too fast! Pace yourself, it is very rich. xo A

Elaine said...

Reese's are my very favorites. I must make this!

Anonymous said...

Any idea on how many calories per serving?

Anne Reeves said...

No, I'm sorry, I don't have any idea how many calories. Definitely a lot.