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!
1tablespoon15 ml pure maple syrup or 1 tablespoon (21 g) agave nectar
Instructions
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 & 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.