By Jessica Roy While out to dinner with some friends recently, I enjoyed a fabulously decadent piece of peanut butter pie. A few days later, I found myself daydreaming about said dessert, and took it as a sign to recreate the dish and make it my own.
I am a huge fan of individual size sweet treats, as it makes for easy serving. Another favorite is this chocolate cookie crust. I could eat it by the spoonful on its own, and have been known to sneak bites of the crushed cookie and butter mix before finishing the crust.
This recipe can also easily be made into a single tart or pie but swapping the muffin tin for a tart pan with a removable bottom, or pie dish. As a whole pie or tart, it will need a longer time to set up in the fridge before cutting, with best results seen overnight.
The parchment paper strips make pulling the mini pies out of the pan easy, with out any crumbly mess from peeling off cupcake wrappers. Of course, you could use those instead if you prefer. For another 'morph', pipe the peanut butter mousse in between two cookies for the ultimate sandwich cookie dessert.
Creamy Peanut Butter Mousse "Pie-lettes"
Makes 12 mini pies
9 oz. package chocolate wafer cookies
1 stick nonsalted butter, melted
1 Tbs. sugar
1/4 tsp. fine salt
Parchment paper, cut into strips 6x1 inch strips
Preheat oven to 375 degrees F. Add the chocolate wafers to the bowl of a food processor, and pulse until they are coarsely ground.
Lay the strips of parchment paper into the cups of a muffin tin pan. This will help to for removal later. Then, press the crust mixture into the cups. Bake the crusts at 375 degrees F. for 10-15 minutes until fragrant and crusts have set. Remove from oven, and allow to cool fully before filling.
1 cup creamy peanut butter
1 8-oz. package cream cheese
1 cup confectioner's sugar
1 cup heavy whipping cream
1 tsp. vanilla extract
Pinch fine salt
Crushed peanuts, as desired for topping
Shaved chocolate, as desired for topping
Chocolate sauce, as desired for topping
Add the cream cheese, peanut butter, confectioners sugar, and pinch of salt to a large bowl, and beat until smooth and fluffy. Whip the heavy cream separately, until fluffy with stiff peaks. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
Spoon or pipe the filling into the pie crusts. Place in the refrigerator and allow to chill for 1 hour before serving. Sprinkle with crushed peanuts, chocolate sauce, and shaved chocolate as desired before serving
Jessica Roy is a specialty chef and caterer, food writer and chef instructor, and owner of Shiso Kitchen in Somerville, where she teaches classes. Follow her at http://blogs.lowellsun.com/yourpersonalchef.