Peanut Butter S'mores Pie Recipe

Ingredients
- For the Graham Cracker Crust:
- 12 graham crackers (approx 6 ounces)
- 3 ounces unsalted butter, melted
- 3 tablespoons dark brown sugar
- 1/4 teaspoon salt
- For the Chocolate-Peanut Butter Mousse:
- 1 cup heavy cream
- 4 ounces semi-sweet chocolate
- 1/4 cup 10X (means the granulated sugar has been processed ten times)
- 2 ounces cream cheese, room temperature
- 3 ounces peanut butter, room temperature
Directions
-
1.
For the crust:
-
2.
Preheat oven to 350°F. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
-
3.
Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish, using an empty pie plate to press into place. Bake until crust smells toasty and edges are golden, 8 to 10 minutes. Let cool completely, then store in freezer until ready to use.
-
4.
For the mousse:
-
5.
Melt chocolate over a double boiler. Set aside.
-
6.
Whip cream to soft peaks. Set aside.
-
7.
In a stand mixer, fitted with the paddle attachment, cream together the peanut butter, cream cheese and 10X. Slowly add melted chocolate and continue to cream until smooth and softened.
-
8.
Gently fold whipped cream into chocolate - peanut butter mixture by hand.
-
9.
Evenly spread the mousse into the prepared graham cracker crust and refrigerate pie until ready to serve, or at least a couple of hours.
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