Peanut Butter Cloud Pie

Tuesday, May 19, 2015

When one of your friends loves and I mean LOVES peanut butter, plus its their birthday; you can only do one thing....make peanut butter cloud pie to celebrate!

This pie is amazing. Like you need to make it ASAP amazing. The creamy, "light as air" peanut butter mousse and fudgy chocolate ganache layer are a match made in heaven and will be a hit with all the peanut butter lovers in your life! 

Peanut Butter Cloud Pie

{yield: 8 to 10 servings}

1 pre-made (6 inch) graham cracker crust

Peanut Butter Ganache:
1 cup semisweet chocolate chips
½ cup heavy whipping cream
2 tbps. creamy peanut butter
1 tps. vanilla extract

Peanut Butter Mousse:
1 cup creamy peanut butter
⅔ cup powdered sugar
1 tps. vanilla extract
1 ¾ cup heavy whipping cream, divided

Preheat your oven to 375 degrees.  Once the oven is at the correct temperature, place the graham cracker crust in the oven and bake for 5-10 minutes or until the edges are golden brown (make sure you keep an eye on the crust during this process!). Allow pie shell to cool completely before adding any of the filling.

For the peanut butter chocolate ganache, combine chocolate chips, heavy whipping cream, peanut butter and vanilla extract in a microwave safe bowl. Place bowl into the microwave and heat for 30 seconds. Stir mixture and continue to microwave in 15 second increments if needed. Stir mixture until smooth and reserve ¼ cup of the ganache for the top of the pie.

The ganache should chill in the fridge for 5 minutes before carefully pouring it into the bottom of the baked graham cracker crust. Smooth with a spatula, then place the pie back into the fridge to chill.

The peanut butter mousse is so simple to make and taste absolutely heavenly! To make, start by blending together the peanut butter, powdered sugar, vanilla extract and ¾ cup of heavy whipping cream until smooth and creamy.

In a separate mixing bowl, add the remaining 1 cup of heavy whipping cream and whisk until soft peaks form. Divide the peanut butter mixture into thirds and carefully fold in the mixture ⅓ at a time into the whipping cream until completely combined.

Remove pie shell from the fridge and add the peanut butter mousse on top of the set ganache layer.

Microwave the reserved ¼ cup of ganache and drizzle it over the top of the pie. Feel free add any other topping you might like such as peanuts or peanut butter chips, etc.

Place pie back into the fridge to chill for at least an hour or two before serving. I find its best to serve after being refrigerated over night, as it has more time to really set up.

Be prepared for your taste buds to send you straight to peanut butter heaven after just one bite!

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