American Pie Council

Triple Chocolate Peanut Butter Mousse Pie

Triple-Chocolate Peanut Butter Mousse Pie

2004 APC Crisco National Pie Championships
1st Place Peanut Buttert
Johnna Poulson, Celebration, FL

8” Crust
1 cup flour
½ cup unsweetened cocoa powder
1/3 cup sugar
¼ tsp salt
½ cup Crisco shortening
1 large egg yolk
3-4 TBS cold water

Combine flour, cocoa powder, sugar and salt; blend in shortening with fingers until mixture resembles coarse meal. Add egg yolk and gently blend. Sprinkle cold water over ingredients until they are moist. Form into a ball and chill overnight. The next day roll dough between two sheets of waxed paper to 1/8” thickness. Place inside pie tin. Dock bottom and sides of pastry shell. Spray the bottom of an additional pie tin and place on top of pastry. Flip the pans over so they are upside down and bake at 415 for 10-12 minutes. Remove from oven and turn pans right side up. Lift the additional pie tin off carefully. Let cool to room temperature.

Filling – Layer #1
1 ¼ cups sugar
½ cup corn starch
2 cups heavy whipping cream
1 ½ cups of half and half
4 egg yolks
3 oz bittersweet chocolate, chopped
3 oz semisweet chocolate, chopped
2 TBS butter
1 ½ tsp pure vanilla extract

Whisk together sugar, cocoa and cornstarch in a medium saucepan. Place at med-high heat on stove top. Gradually whisk in heavy whipping cream, half and half and egg yolks; stirring constantly until mixture is thick (about 12 minutes). Remove from heat. Add chocolates, butter and vanilla. Whisk until well blended and smooth. Pour in to pre-baked pie shell. Press plastic wrap directly on top of pie and refrigerate overnight.

Filling – Layer #2
4 oz cream cheese, softened
½ cup powdered sugar
1/3 cup smooth peanut butter
1 TBS milk
1 cup whipping cream (whipped and set aside)

Beat together cream cheese, powdered sugar and peanut butter on medium speed of electric mixer. Gradually add milk. Once well blended, fold into prepared whipped cream that was set aside. Refrigerate and let set one hour. Remove chocolate pie from refrigerator. Spread peanut butter mousse over top of chocolate layer.

1 cup whipping cream
1 TBS powdered sugar
½ tsp vanilla extract
½ cup chopped salted peanuts

Whip cream, powdered sugar and vanilla. Spoon or tube whipped cream around the outer edge of the pie. Sprinkle chopped peanuts around rim.