Killer Peanut Butter Chocolate Pie (Adapted from whatwereeating.com)
For the brownie:
4 ounces dark chocolate, chopped (I used 1/2 semi sweet chocolate chips)
1 stick butter cut in cubes
1 1/2 teaspoon vanilla
3 fingered pinch of salt
1/2 cup brown sugar (packed)
1/2 cup granulated sugar
1/2 cup all purpose flour
For the Peanut Butter Mousse:
3/4 cup creamy peanut butter (do not use natural or crunchy)
4 ounce cream cheese, at room temperature
1 teaspoon vanilla
3 tablespoon milk
1/2 cup powdered sugar
2/3 cup heavy whipping cream, very cold
For the Ganache:
1/3 cup heavy cream
1/4 cup semisweet chocolate chips (I used milk chocolate chips)
10 mini Reese's Peanut Butter Cups, roughly chopped
Make the brownie
Preheat oven to 350 degrees F. Line the bottom of a round 9" cake pan. Spray the side of the pan with cooking spray and flour. Place the butter and the chocolate in the microwave and heat until melted. (I took it out every 20 seconds to stir) for about 45 to 60 seconds. Cool slightly. Add the eggs to a mixing bowl and beat slightly. Next add the vanilla, salt, sugar, and brown sugar to the bowl, whisk all together. Add the chocolate butter mixture then whisk again. Gently fold in the flour to the brownie batter until just combined. Over mixing will result in tough brownies. Pour the batter into the prepared cake pan. Place into a preheated 350 degree F oven. Bake 20-25 minutes or until done. Remove from oven and cool completely on a wire rack, at least an hour. To remove from pan, carefully slid a knife around the edge to loosen the edge of the brownie. Place a plate over the brownies then invert the pan.
Make the Mousse:
While the brownies are baking/cooling prepare the mousse. Place the peanut butter, cream cheese, vanilla, and milk into a large mixing bowl. Beat with an electric mixer until smooth and fluffy. Add the powdered sugar. Beat until smooth. Set aside. Place whipping cream into a separate mixing bowl. Beat until whipped cream holds stiff peaks. Working in four batches, gently fold the whipped cream into the peanut butter mixture to form a light airy mousse. Over working the mousse will cause the whipped cream to deflate so use a light hand. Chill mousse in the fridge for about an hour.
Assemble the pie:
Carefully place the brownie onto a plate you wish to serve the pie on. Remove the mousse from the fridge. Gently spread the mousse over the brownie, with a spatula smooth out the top surface of the mousse. Place the brownie and mousse into the refrigerator. Chill for about 30 minutes before finishing.
Make the Ganache:
While the layered brownie and mousse are chilling, make the ganache. Place 1/3 cup shipping cream into a small sauce pan over medium heat. Bring to simmer, stirring frequently. Remove from heat and add the chocolate. Let chocolate and cream sit for about 3 minutes. Whisk until smooth and shiny. Leave at room temperature until ready to finish pie
Finish the pie:
Remove the pie from the refrigerator. Sprinkle the chopped Reese's cups evenly over the top of the pie. Drizzle with ganache. This pie must be served chilled or the mousse will deflate. Pie may be stored in the refrigerator for up to 3 days. It freezes well and can also be eaten straight from the freezer.
(Note I made my pie in a spring form pan and left in the pan. The pie was traveling so it was easier to transport in this pan. It was easy to serve from the spring form pan as well).