Ingredients

For the chocolate crust:

1 box (10 ounces) chocolate teddy grahams

1 Tbs granulated sugar

1/8 tsp salt

1 stick unsalted butter, melted and cooled

For the caramel sauce:

1 cup granulated sugar

1/4 cup water

1 cup heavy cream

1/3 cup crème fraiche

1 cup roasted salted peanuts

1 Tbs corn starch

For the peanut butter mousse:

8 ounces cream cheese, room temperature

1/2 cup confectioners’ sugar

1/8 tps salt

1 cup smooth peanut butter

1/2 tsp pure vanilla extract

1 cup heavy cream

For the chocolate ganache:

7 ounces semisweet chocolate

1 cup heavy cream

Instructions

First preheat the oven to 350 degrees F.

First make the chocolate crust. In a food processor add the 10 oz of chocolate teddy grahams, sugar and salt. Pulse to combine and continue to process until the mixture is very fine. Add the melted butter and process until the butter is fully incorporated. Press the mixture into a 9 inch spring form pan. Bake for 8 minutes. Remove from the oven and allow to completely cool, about 30 minutes on a wire rack.

Meanwhile prepare the caramel sauce. In a medium sauce pan add the sugar and gently pour the water over the sugar. Heat the sugar and water over medium high heat and not stirring for 6 minutes. Continue to watch for the color to change to an amber color and gently begin to swirl the mixture. Once the mixture becomes medium-dark amber about 10 minutes remove the pan from the heat and set on a heat proof trivet. Carefully add the heavy cream; the mixture will bubble and steam so be careful. Stir gently and return the saucepan to the stove. Heat the saucepan over medium heat to melt the caramel that hardened from adding the cream. Bring to gentle boil and whisk until the caramel is smooth. Pour the caramel to a glass bowl and whisk in the corn starch and crème fraiche. Refrigerate the caramel for 1 hour so it’s set but still pourable. After one hour stir in the roasted salted peanuts.

Meanwhile, make the peanut butter mousse layer: In a stand mixer using the whisk attachment beat the heavy cream until soft peaks form; transfer the whipped cream to a glass bowl and set aside. In the stand mixing bowl beat the room temperature cream cheese and confectioners’ sugar with a mixer on medium-high speed using the whisk attachment until pale and fluffy. Beat in the salt, peanut butter and vanilla until well combined. Gently fold in 1/3 of the whipped cream into peanut butter cream cheese mixture. Fold in remaining whipped cream in 2 additions.

Now assemble the pie. The chocolate crust should be completely cooled. Pour the caramel sauce with the peanuts over the crust in an even layer and freeze for 1 hour. After an hour spread the peanut butter mousse layer evenly and freeze for 30 minutes while you prepare the chocolate ganache layer.

Now prepare the chocolate ganache: Place chocolate in a small glass bowl and set aside. In a small saucepan simmer the cream over medium-high heat. Pour cream over chocolate, and let stand for 1 minute before beginning to whisk smooth. Allow the ganache to cool for only 3 minutes.

Remove pie from freezer, and pour in ganache over the peanut butter mousse layer evenly. Freeze overnight.

Keep the pie frozen, slice frozen. Allow slices to sit at room temperature for 5 minutes when serving.

Meal type: dessert

Copyright © Andicakes 2010.

Recipe by yumm yumm yumm.

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