Peanut Butter Mousse Pie

Until yesterday I worked at a great Italian restaurant where I live. It is Americanized Italian and absolutely delicious but I decided waitressing just wasn't for me. Though I love meeting people and I like the restaurant environment, I'm not a fan of working nights during the school year. I did take a lot away from working there though, I think working at a restaurant is something that everyone should experience. Overall people were great, as always some people weren't but hey, that's life.
Anywho, the restaurant had a fantastic black bottom peanut butter mousse pie called the "Millionaire Pie" which was a customer (and server) favorite. I couldn't find a good recipe in any of my cookbooks so I checked online and decided there were two that I liked different parts of. So here is my combination of a Black Bottom Peanut Butter Mousse Pie recipe and another Peanut Butter Mousse Cake recipe, both from the Bon Appetit recipes on Epicurious.
It was different than the Millionaire pie, but still delicious. I liked it better after having it chill in the fridge overnight, it gave the chocolate and crust time to harden. The best part about peanut butter mousse is that it takes a thick ingredient, peanut butter, and makes it really light. Granted, a slice of this pie will still fill you up for hours but I love to justify unhealthy foods and the lightness is my justification.


Had I for once in my life been patient, the chocolate on top may have turned
out better. So don't forget to give it time to cool!

Black Bottom Peanut Butter Mousse Pie
Adapted slightly from Bon Appetit

Crust
8 whole graham crackers, coarsely broken
1/4 cup (1/2 stick) and 1 tablespoon unsalted butter, melted
2 tablespoons sugar
Chocolate layer on bottom
1 1/3 cups bittersweet or semisweet chocolate chips (about 8 ounces)
2/3 cup chilled whipping cream
2 tablespoons light corn syrup
1 teaspoons vanilla extract
Filling
1 18-ounce jar creamy peanut butter
2 8-ounce packages cream cheese, room temperature
2 cups powdered sugar
2 tablespoons vanilla extract
2 cups chilled whipping cream
Topping
1/2 cup whipping cream
1/4 cup sugar
1 tablespoon instant espresso powder
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1 teaspoon vanilla extract

(From Recipe #1)
Preheat oven to 350°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Blend graham crackers, melted butter, and 2 tablespoons sugar in processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes.
Meanwhile, combine chocolate chips, 2/3 cup cream, corn syrup, and 1 teaspoon vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.
(From recipe #2)

Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended. Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions. Spoon filling into prepared crust.

Combine 1/2 cup cream, 1/4 cup sugar and espresso powder in heavy medium saucepan. Stir over medium heat until espresso powder and sugar dissolve and mixture comes to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in 1 teaspoon vanilla. Cool topping 5 minutes. Spread topping evenly over filling. Refrigerate cake until cold, about 4 hours. (Can be prepared 2 days ahead. Cover cake and keep refrigerated.) Serve cake chilled.

(sorry about the poor quality pictures, I was working with a bad camera here)