Peanut Butter Pie Nutty Mouse
Indulge in this creamy peanut butter mousse pie with a chocolate graham cracker crust, candied nut topping, and a rich chocolate ganache drizzle. A decadent treat for any occasion!
Equipment
- 9-inch (23-cm) round baking pan
- Mixing bowls
- wire rack
- spatula
Ingrediënten
For the crust:
- 1 recipe Chocolate Graham Cracker Crumbs
- 2 tablespoons 30 ml canola oil or 2 tablespoons (28 g) nondairy butter, softened
- 2 tablespoons 28 g firmly packed light brown sugar
- Pinch fine sea salt
For the mousse:
- 12 ounces 340 g firm or extra-firm regular tofu, drained and patted dry
- ½ cup 120 g nondairy sour cream or soy yogurt
- 1 cup 256 g creamy no-stir sweetened peanut butter
- 1½ teaspoons pure vanilla extract
- ⅓ cup 80 ml pure maple syrup or ½ cup (112 g) agave nectar
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
For the standard topping:
- ¾ cup 114 g granulated or finely chopped peanuts
- 1½ teaspoons water
- 1 tablespoon 14 g nondairy butter
- 2 tablespoons 28 g firmly packed light brown sugar or 2 tablespoons (30 ml) pure maple syrup
- Pinch fine sea salt
For the quick topping:
- ½ cup 76 g granulated or finely chopped peanuts
- ¼ teaspoon ground cinnamon
- 1 tablespoon 21 g agave nectar
For the Chocolate Ganache:
- ¼ cup 60 ml plain soy or other nondairy milk
- ½ cup 88 g nondairy semisweet chocolate chips
- 1 tablespoon 15 ml pure maple syrup or 1 tablespoon (21 g) agave nectar
Instructies
- Preheat the oven to 350°F (180°C), or 325°F (170°C) if using agave.
- Lightly grease a 9-inch (23 cm) round baking pan with nonstick spray.
- In a food processor, combine the graham cracker crumbs, oil, sugar, and salt.
- Pulse until well combined.
- Press the mixture firmly into the bottom of the prepared pan to form the crust.
- In the same food processor, blend all mousse ingredients until smooth, scraping down the sides as needed.
- Pour the mousse mixture into the crust and level with a spatula.
- For the standard topping, combine all topping ingredients in a small saucepan over medium heat.
- Cook, stirring constantly, for about 3 minutes until the liquid reduces.
- Remove from heat and let cool.
- For the quick topping, combine peanuts and cinnamon in a small bowl, then stir in agave.
- Sprinkle either topping evenly over the filling.
- Bake for 20 minutes (25 minutes if using agave).
- Let the pie cool on a wire rack, then freeze for easier slicing.
- To prepare the ganache, heat the nondairy milk in a small saucepan over medium-high heat until it begins to steam.
- Remove from heat, add chocolate chips, and stir until melted.
- Stir in the maple syrup or agave.
- Drizzle the ganache over the pie before serving or on each individual slice.
- Thaw the pie in the refrigerator for about 1 hour before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve chilled with a dollop of coconut whipped cream for an extra indulgence.
Wine Advice:
Pair with a dessert wine like Tawny Port or a nutty Amontillado sherry.
Nutritional Information
Calories: 390 kcal | Carbohydrates: 42 g | Protein: 10 g | Fat: 22 g | Fiber: 4 g | Sugar: 24 g | Salt: 0.4 g
--------------------------------------------------------------------------------------------------
