Black Bottom Peanut Butter Mousse Pie - cooking recipe

Ingredients

nonstick vegetable cooking spray
7 graham crackers, coarsely broken
1/4 cup unsalted butter, melted
4 tablespoons sugar, divided
1 1/3 cups semi-sweet chocolate chips
2/3 cup whipping cream, chilled
2 tablespoons light corn syrup
2 teaspoons vanilla extract, divided
6 ounces peanut butter chips
1 3/4 cups whipping cream, chilled
2 tablespoons creamy peanut butter

Preparation

Preheat oven to 350\u00b0F 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.
Microwave peanut butter chips and 3/4 cup cream in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. Whisk in peanut butter and 1 teaspoon vanilla. Cool to barely lukewarm. Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions. Spoon mousse over chocolate layer. Chill at least 1 hour and up to 1 day.