Butter Mousse Pie
Peanut butter freaks, I know you're out there! I should know;
I'm one of you. Here is a pie for all of us. A simple chocolate
crust encloses a simple peanut butter filling, and, in the spirit
of summer, this pie is frozen. As it can wait in the freezer
for up to a week before you eat it, it's an ideal "make
ahead" dessert. Bear in mind that you'll want to defrost
it before eating; the entire pie will defrost in the fridge
in 5 to 6 hours. You'll need a powerful, hand-held electric
mixer to make this, or you can make it using a stand mixer.
the crust, I use Nabisco Famous Chocolate Wafers; you can find
them in many supermarkets near the ice cream. I like to use
a reduced-sugar, reduced-sodium peanut butter; use your favorite
brand. Note, though, that I haven't tried this recipe with one
of the "all natural" peanut butters that separate
as they stand, so I don't know if they would work here. Incidentally,
if heavy cream is all you have, you can substitute it for the
light cream called for in the recipe (don't forget you'll need
a cup of heavy cream to whip and fold into the pie filling,
though). If you like a bit more chocolate in your pie, check
out the variation.
ounces cream cheese, softened
cup crunchy OR creamy peanut butter
cups unsifted confectioners' sugar
cup light cream OR half and half
cup heavy cream
Crust: Adjust oven rack to center position; preheat oven to
350 degrees F. Line a 9-inch heatproof glass pie plate with
a 12 to 13-inch length of regular weight aluminum foil, shiny
side up, pressing out as many creases as possible. Fold any
extra foil over the edge of the pie plate. (This step is optional,
but it guarantees that the crust won't stick to the pie plate
when you're serving the pie).
chocolate wafer crumbs and sugar in medium bowl. With spoon,
blend throughly. Add melted butter and mix well to combine.
Turn about two-thirds of this mixture into the pie plate.
With back of spoon or your fingers, press crumb mixture onto
sides of pie plate to make a high standing rim that extends
slightly above the edges of the pie plate. Use remaining crumb
mixture to form bottom of pie shell, compacting it onto pie
plate bottom. Try not to have the crust too thick where bottom
and sides meet.
in preheated oven for 6 to 7 minutes, or just until set. Cool
to room temperature on wire rack, then freeze for at least one
hour, until frozen solid. When frozen, remove from freezer.
Carefully peel back any foil folded over the pie plate edges.
Remove crust (still in foil) from pie plate, and place on flat
surface. Gently peel foil from crust sides in small sections.
Maneuver crust so that it rests on the upturned fingers of one
hand; with other hand, carefully peel foil away from bottom
of crust in small sections. (This sounds difficult, but I can
do it in less time than it takes to describe it. Just
be gentle with the crust, as it is somewhat fragile.)
Return crust to pie plate, and replace in freezer until needed.
Chill a medium bowl in refrigerator or freezer for at least
15 to 20 minutes. Meanwhile, in large bowl, combine softened
cream cheese, peanut butter, and confectioners' sugar.
Add about half of the light cream. Starting mixer on low speed,
combine these ingredients thoroughly, gradually increasing speed
to high (medium if you're using a stand mixer). Mixture will
be thick. Scrape bowl and beater(s) with rubber spatula. Gradually
add remaining light cream, beating at low speed to incorporate,
then at high speed (medium speed for a stand mixer) to blend
thoroughly. Scrape off beater(s), but do not bother to wash
chilled medium bowl, beat heavy cream at high speed until just
before stiff peak stage. All at once, add to peanut butter mixture.
With rubber spatula, quickly but gently and thoroughly fold
the two together only until they are combined (mixture may start
to set up while you're working with it).
into pie shell, mounding filling slightly in center. Return
to freezer. After an hour or two, cover tightly with plastic
wrap. Freeze at least 6 hours.
defrost, place entire pie, still wrapped tightly, in refrigerator.
Allow to defrost for 5 to 6 hours before serving. To serve,
slightly warm optional hot fudge and caramel ice cream toppings.
Cut a slice of the pie, using a sharp, serrated knife, and place
it on a serving plate. Drizzle hot fudge topping lightly over
the slice and onto the serving plate, then repeat with caramel
topping. Be a minimalist with the toppings here; you still want
a lot of the pie filling to show through. Garnish with a bit
of whipped cream. Serve immediately. Pass additional topping
and whipped cream with pie slices.
As you are folding the whipped cream into the pie filling, add
2/3 cup miniature semisweet chocolate chips; fold in just until
evenly distributed. Continue with recipe as above.
Stephanie Zonis provides the above information to anyone, but
retains copyright on all text. This means that you may not:
distribute the text to others without the express written permission
of Stephanie Zonis; "mirror" or include this information
on your own server or documents without my permission; modify
or re-use the text on this system. You MAY: print copies of
the information for your own personal use; store the files on
your own computer for your personal use only; reference hypertext
documents on this server from your own documents.