Snickers Black Bottom Peanut Butter Mousse Pie

Oh, no, I didn’t.

I promised you dessert with chocolate.  A dessert that I dream about making.  A dessert that provides an opportunity to snatch up that bag of mini Snickers at the grocery store so I can nibble on them while I am making the dish. A dessert that makes me cover it up in the fridge or freezer so I eat my salad first before eating a piece for dinner.  Oh, yeah.  This is one of THOSE desserts.

So, this dessert has an awfully long name.  But, it’s a great name because it describes everything that is going on with it.  And, yes, there are a whole lot of awesome things going on with it.  A buttery graham cracker crust?  Check.  A chocolate ganache bottom layer?  Check.  A light and whipped peanut butter mousse?  Check.  Chopped bite-sized bits of Snickers bars on top?  Oh yeah.  And…don’t forget an extra drizzle of chocolate ganache on top.  I stared at this dessert when it was done and embarrassingly said, “Booyah!”

But I have an admission:  I may have not whipped my mousse enough.  After it chilled in the fridge a bit, it firmed up but not as much as I liked.  So, I turned this culinary mistake into an “exploratory opportunity”.  I decided to freeze the mousse instead.  Best. Mistake. Ever.  It turned into an ice cream pie (almost).  Everything happens for a reason, right?

Snickers Black Bottom Peanut Butter Mousse Pie

Servings: approximately 8 pieces

Ingredients

For the crust:

Nonstick cooking spray

7 graham crackers, coarsely broken (I used honey flavor…oh my goodness)

4 tablespoons (1/2 stick) unsalted butter, melted

2 tablespoons sugar

For the “black bottom”:

1 and 1/3 cups semisweet chocolate chips

2/3 cup chilled whipping cream

2 tablespoons light corn syrup

1 teaspoon vanilla extract

For the peanut butter mousse:

1 and 3/4 cups chilled whipping cream, divided

1 cup peanut butter chips

2 tablespoons creamy peanut butter

1 teaspoon vanilla extract

2 tablespoons sugar

For the topping:

1 11.5 ounce bag of mini Snickers candy bars, coarsely chopped (or less, if you prefer to eat them while chopping, as I do)

Leftover “black bottom” ganache for drizzling (just reheat in the microwave if it hardens), if desired

Instructions

1. For the crust: Preheat the oven to 350 degrees.

2. Spray a 9-inch glass pie pan with cooking spray.

3. Using your food processor, pulse the graham crackers until coarse crumbs form.

4. Add the melted butter and 2 tablespoons of the sugar, and pulse until the mixture resembles moist sand.

5. Using your fingers, press the crumb mixture into the pie pan.

6. Bake until lightly browned, about 12-15 minutes. Set aside to cool.

7. For the “black bottom”: In a large microwave-safe bowl, combine the chocolate chips, 2/3 cup whipping cream, corn syrup, and 1 teaspoon of vanilla for about 3 minutes, whisking occasionally to smooth out the chocolate.

8. Spread the chocolate (don’t use all of it, keep some extra for the leftover chocolate ganache drizzle if you desire) over the bottom of the crust and smooth with a rubber spatula.  Freeze the pie crust for about 10 minutes to harden the chocolate.

9. For the peanut butter mousse: In a separate microwave-safe bowl, microwave the peanut butter chips and 3/4 cup whipping cream at 15-second intervals, stirring occasionally until the chips soften.

10. Once the chips have melted, whisk in the peanut butter and 1 teaspoon vanilla extract.  Set aside to let cool, about 10-15 minutes.

11.  In a separate bowl, beat the remaining 1 cup of whipping cream and 2 tablespoons of sugar until thickened “but not yet holding peaks” (**this is where I went a little too easy on it.)

12. Gently fold in the peanut butter mixture into the whipped cream.

13. Pour and spread the peanut butter mousse over the prepared crust, spreading gently with a rubber spatula. **I did not use all of mine.

14. Freeze or chill the mousse until firmed, about 10 minutes.

15. Once firm, top with the chopped Snickers pieces and drizzle with re-heated leftover chocolate ganache.

Source: Adapted from Bon Appétit, via Epicurious.

 

May 25, 2011 - 5:23 am

Apron Appeal - Snickers is my favorite candy bar. I can’t eat it fight now because my nursing son is WAY allergic to nuts and milk (and other things). I’ve stopped bookmarking and reading all “snickers” related posts. This post made me break that rule. I think this will be my celebratory dessert once I can eat regular food again.

May 25, 2011 - 6:11 am

srlacy - Oh no! Poor little guy. That does not sound like fun. This is definitely a celebratory dessert. Being a mom is worth a billion of these. :)

May 25, 2011 - 7:34 am

Blog is the New Black - Looks terrible! ;)

May 25, 2011 - 8:32 am

Liz Parker - You should have seen my sons face when I showed him this picture – priceless! I will be making this pie for the holiday weekend. I am so thankful I found your blog. Thanks!

May 25, 2011 - 8:55 am

Josie - OMG. I NEED this. Like, now.

May 25, 2011 - 9:29 am

Patricia Scarpin - I am in total awe that you had just one slice of this beauty. ;)

May 25, 2011 - 9:30 am

srlacy - Hahaha! Oh no-it’s more like one slice per day. Or per half-day. :)

May 25, 2011 - 9:39 am

sweetsugarbean - I love all things peanut butter and pie. Oh my!!!

May 25, 2011 - 10:26 am

Heather - Those look dangerous. Very dangerous.

May 25, 2011 - 11:15 am

Lauren at Keep It Sweet - This looks heavenly… there is no way I’d be able to share this!

May 25, 2011 - 1:07 pm

Pretty. Good. Food. - I would like you to deliver a slice to my home asap!!!!! :)

May 25, 2011 - 4:47 pm

Kellie - Holy cow, Shanon. I am drooling at work. Thanks. :)

May 25, 2011 - 6:27 pm

Caroline @ chocolate and carrots - Oh. My. Goodness. This looks incredible! :-)

May 25, 2011 - 7:53 pm

Koko - This looks INSANELY good! Can’t wait to try it

May 25, 2011 - 8:28 pm

Happy When Not Hungry - This pie looks amazing!!! WOW!

May 26, 2011 - 3:29 am

Yeah Bars Peanut Butter - [...] The Curvy Carrot » Snickers Black Bottom Peanut Butter Mousse Pie A buttery graham cracker crust? Check. A chocolate ganache bottom layer? Check. A light and whipped peanut butter mousse? Check. Chopped bite-sized bits of Snickers bars on top? Oh yeah And…don't forget an extra drizzle [...]

May 26, 2011 - 6:14 am

Jennifer @ Oh Sweet Day! - Out.Of.this.World!!!!!!! My father has a birthday coming up and I can just see his face now serving this!!

May 26, 2011 - 10:43 am

megan {a dash of megnut} - this looks AMAZING!!! i can make this for breakfast right now, right? that wouldn’t be wrong.

May 26, 2011 - 6:23 pm

Dorothy @ Crazy for Crust - Wow…all I can say is…wow. I needed to go get a glass of milk just reading the title. :) YUM!

May 27, 2011 - 9:11 am

Katie - Hey- I’m going to make this tonight for a cook-out tomorrow. So do you think the pie is better frozen, or just refrigerated?

May 27, 2011 - 9:18 am

srlacy - Hi Katie-
I only had it frozen due to my goof. I think it would be good either way (although refrigeration would probably be easier!) I hope it turns out for you :)

May 27, 2011 - 2:49 pm

natalie (the sweets life) - looooove it! I’ve made similar desserts and frozen them instead of refrigerated them because they always turn out better that way!! :)

May 28, 2011 - 1:34 pm

Laura - Going to be filed in my cookbook under “guilty pleasures”

May 29, 2011 - 12:37 am

Casey - This is like torture, looking at these. Why oh why do i do this to myself you evil lady! :p

July 25, 2011 - 11:03 am

Small Plate: Candy Desserts - [...] The Curvy Carrot: Snickers Black Bottom Peanut Butter Mousse Pie [...]

November 5, 2011 - 12:49 pm

Snickers Black Bottom Peanut Butter Mousse Pie « i FinD Recipes Online - [...] Recipe Link Share this:ShareFacebookTwitterDiggEmailPrintLike this:LikeBe the first to like this post. [...]

May 6, 2013 - 1:08 am

youmen - hi.what is peanut butter chips?

May 6, 2013 - 8:01 pm

srlacy - Hi-
In the US, peanut butter chips are like traditional chocolate chips, just made with peanut butter instead. A common brand is Reese’s.

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