Chocolate and Peanut Butter Mousse Pie
Peanuts are true protein wonders: with 25.3 grams of protein per 100 grams, peanuts outstrip even the highest-protein nuts and seeds. The reason for this is simply that botanically they are not nuts at all, but pulses.
Peanut butter often has added sugar and/or palm oil. This does not have to be. On the other hand, peanut butter is made from one hundred percent peanuts. When buying peanut butter, make sure it has a strong colour, because roasted peanuts are darker and much more aromatic!
- For the pie crust
- 50 grams
- 180 grams
- 1 pinch
- 60 grams
- 120 grams
Pastry flour (for working the dough)
Butter (for the pie dish)
Legumes (for blind baking)
- For the filling
- 6 sheets
- 4 tablespoons
smooth Peanut butter
- 600 grams
- 150 grams
- 2 tablespoons
- 300 milliliters
- For topping
- 200 grams
- 5 tablespoons
- 5 tablespoons
chopped, unsalted Shelled peanut
For the pie crust, chop the chocolate coarsely, melt over a hot water bath, remove from heat and let cool slightly.
Mix the flour with salt and sugar and mound up on a work surface. Make a well in the center, add the egg and chocolate and distribute the butter in small pieces around the flour. With a dough scraper, combine all the ingredients from the outside working inwards until crumbly. Quickly knead with hands until smooth. Shape into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Place the dough on a floured surface and roll out slightly larger than the pie dish. Line the dish with the dough, forming an edge. Line the dough with parchment paper, sprinkle with legumes and blind bake in the preheated oven for about 20 minutes. Remove from the oven, remove the legumes and the parchment paper and set aside to cool.
For the filling, soak the gelatin in cold water for 10 minutes. Beat the peanut butter with the cream cheese, sugar and vanilla sugar until smooth. Melt the dripping wet gelatin in a saucepan over low heat, stir in 3 tablespoons of the peanut butter mixture and then add the gelatin to the remaining peanut butter mixture. Whip the cream until stiff and fold into the mixture.
Spread the peanut butter mousse on the pie crust, cover and refrigerate for 2 hours.
For the topping, chop the chocolate coarsely, warm the cream in a saucepan, add the chocolate and melt while stirring. Remove from the heat, let cool slightly and spread on the pie. Sprinkle with peanuts and leave to set.
Carefully loosen the pie from the dish and serve cut into pieces.