Peanut Butter Chocolate Mud Pie Recipes

PEANUT BUTTER CHOCOLATE MUD PIE

Steps:

• Making crust:.
• In large bowl combine cookie crumbs, sugar, and melted butter until combined.
• Press crust over the bottom and sides of the pie pan and put into freezer for 1 hour.(9-inch pie pan).
• Making the Filling:.
• Put heavy cream in chilled bowl and beat using electric mixer on medium speed until stiff peaks form.
• Put the cream cheese and sugar in a bowl and beat until smooth using mixer on medium speed.
• Scrape down the bowl. Add the peanut butter and vanilla, and beat until combined.
• Fold in half of the whipped cream gently, but thoroughly, then fold in the remaining whipped cream until completely combined.
• Spoon the filling into the frozen crust, spreading evenly. cover the pie and refrigerate it for 2 hours.
• Making the Topping:.
• In glass bowl covered in plastic wrap, heat the chocolate and cream on high in microwave for 30 second intervals, stirring until smooth.
• Pour over the top.
• Refrigerate for 3 hours and serve.
• TIP: to firm up faster, place it into the freezer for 30 minutes, then transfer back to the refrigerator. But don't forget to take it out of the freezer after 30 minutes.

NO-BAKE PEANUT BUTTER GANACHE MUD PIE

Steps:

• Prepare a 9-inch springform pan by turning the base so the lip is on the underside and latching the pan in place. Spray the pan lightly with nonstick spray and line bottom with parchment.
• For the crust: Place the butter and chocolate chips in a small microwave-safe bowl or cup and microwave until melted, 30 to 40 seconds. Stir in the espresso and salt. Place the cookie crumbs in a medium bowl. Drizzle in the butter mixture and toss until evenly moistened. Pour the crumbs into the prepared pan. Use your fingertips to press the crumbs about 1 inch up the side of the pan. Use the bottom of a measuring cup or flat-bottom glass to press the crumbs securely over the base of the pan place. Place the crust in the freezer.
• For the ganache: Combine the chocolate chips, cream, peanut butter and salt in the top of a double boiler or in a metal bowl placed over a saucepan of simmering water. Heat, stirring once the chocolate begins to melt, until the mixture is smooth. Pour half of the ganache into the crust and use a spoon to spread it evenly. Set the crust aside while you prepare the filling.
• For the mousse: Whip 1 cup of the heavy cream together with 1/4 cup of the confectioners' sugar with an electric mixer until medium peaks form. Transfer to a medium bowl and set
• aside. In the same mixer bowl, combine the remaining 3/4 cup plus 2 tablespoons confectioners'
• sugar and remaining 1/4 cup cream with the cream cheese, salt and vanilla. Beat on low to
• combine, then raise the speed to medium and beat until completely smooth. Add the peanut
• butter and vanilla and beat until smooth.
• With a rubber spatula, fold 1/3 of the whipped cream into the peanut butter mixture to lighten
• it. Gently fold in the remaining whipped cream just until combined; a few streaks of whipped
• cream are okay. Gently spoon 1/2 the mousse into the crust, smoothing it out towards the edges of the pan and mounding it slightly towards the center. Drizzle the remaining ganache over the mousse. Spoon the rest of the mousse into the pan and spread it to the edges of the crust. Smooth the mousse with an offset spatula, creating swoops in the mousse if desired. Sprinkle with the chocolate chips and peanuts around the edges of the pie. Refrigerate overnight before slicing and serving.