Black Bottom Peanut Butter Icebox Pie

Black Bottom Peanut Butter Icebox Pie is a creamy peanut butter mousse filling atop a chocolate ganache-lined scratch-made graham cracker crust laced with honey-roasted peanuts.  Oh my, pass the fork, please!

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This year for Christmas Eve dessert, Mom decided we would have a "pie bar."  Each of us ladies in the family was to bring a pie. How fun is that?

After about two weeks of staring at my pile of pie recipes to decide what pie I wanted to bring as my "pie bar" contribution, I landed on this Black Bottom Peanut Butter Icebox Pie, which I adapted from a peanut butter-banana version from Southern Living magazine. I just wasn't feelin' the bananas, you know?

A light and fluffy peanut butter pie, with a yummy layer of chocolate ganache hiding between the peanut butter mousse filling and the crust.

We had such a great pie line-up to choose from for our Christmas Eve festivities.  Mom made her classic Pecan Pie and my absolute favorite Chocolate Cream Pie, two of her house specialties. There was a baked Coconut Pie.  There was Pumpkin Pie with streusel topping.  And my 16-year-old niece made a Cheesecake Pie ... her first contribution to our annual family Christmas Eve dinner!

I'm happy to report all my pie recipe agonizing was worth it. -- This light and fluffy peanut butter pie, with a yummy layer of chocolate ganache hiding between the peanut butter mousse filling and crust, was a totally scrumptious choice.

What's to Love About This Recipe?

• Fabulous peanut butter flavor - Rich, unmistakable peanut butter flavor is delivered up in every bite.
• Black bottom chocolate surprise - A layer of chocolate ganache hides in-waiting between the peanut butter mousse filling and crust, ready to surprise you with its deliciousness.
• Scratch-made graham cracker crust - A flavorful scratch-made graham cracker crust laced with chopped honey roasted peanuts is the perfect vessel to hold this creamy pie creation.
• Wonderfully creamy texture - The pie's creamy peanut butter mousse filling practically melts in your mouth.
• Tasty with (or without!) toppings - Top each slice with chocolate syrup, sweetened whipped cream, and chopped honey roasted peanuts ... or not! It's fabulously tasty either way.
• Perfect for any occasion - While our family enjoyed Black Bottom Peanut Butter Pie for our Christmas Eve festivities, this tasty pie is a crowd-pleaser at any occasion.

Black Bottom Peanut Butter Icebox Pie Ingredients:

There are 3 components to this super tasty Black Bottom Peanut Butter Pie:

1. Homemade graham cracker crust,
2. Chocolate ganache "black bottom" and,
3. Peanut butter mousse filling

For the homemade graham cracker crust, you'll need:

• Graham cracker crumbs - Forms the foundation of the crust. Use boxed premade crumbs, or make your own by crushing whole graham crackers.

• Honey roasted peanuts - Brings a hint of sweetness and a nice textural crunch to the crust.

• Cinnamon - A small bit of ground cinnamon amps up the crust's flavor.

• Unsalted butter - Brings everything together and serves as the crust's binder.

For the black bottom ganache and peanut butter mousse filling, you'll need:

• Semi-sweet chocolate chips - Forms the base of the black bottom chocolate ganache.

• Heavy cream - Serves two purposes: 1. Combines with the chocolate chips to create the pie's chocolate ganache layer, and 2. When whipped and added to the peanut butter mixture, creates a nice fluffy, creamy filling. Products labeled heavy cream, heavy whipping cream, and whipping cream all work just fine in this recipe.

• Cream cheese - Serves as the base of the creamy peanut butter filling. We recommend using regular, full-fat cream cheese for the best result.

• Creamy peanut butter - Brings the signature peanut butter flavor.

• Brown sugar - Sweetens the peanut butter filling mixture and brings a nice richness to the pie.

• Vanilla extract - Amps up the pie's flavor. Use 100% pure vanilla extract, rather than imitation, for the best result.

How to Make Black Bottom Peanut Butter Icebox Pie:

There are three components that go into making Black Bottom Peanut Butter Pie, but each one is pretty easy.

To get this pie started, first make the homemade graham cracker crust by mixing together graham cracker crumbs, finely chopped honey roasted peanuts, a small bit of ground cinnamon, and some melted butter.

Press the mixture into the bottom of pie dish and bake it for about 12 minutes. Then set it aside to cool completely before moving forward with the rest of the pie.

Once the crust has cooled, melt together some semi-sweet chocolate chips and heavy cream to make a quick chocolate ganache.

Pour the warm ganache into the crust, spreading it into an even layer to make the pie's "black bottom."

To make the pie's creamy peanut butter filling, beat together softened cream cheese, peanut butter, brown sugar, vanilla extract, and some freshly-whipped cream.

Spoon the mixture on top of the "black bottom" chocolate ganache to fill the crust. Then sprinkle the top with some coarsely chopped peanuts, if you'd like.

Pop the pie in the refrigerator and chill it for at least 8 hours to allow the filling to set.

When you're ready to enjoy, slice on in -- revealing Black Bottom Peanut Butter Pie's signature chocolate ganache black bottom. Then grab your fork and dive into the creamy deliciousness!

Check out these other super-tasty pie recipes:

• Fluffy No-Bake Peanut Butter Pie
• Chocolate Crack Pie
• No-Bake Chocolate Chip Cookie Pie
• No-Bake Hershey's Chocolate Bar Pie
• No-Bake Snicker Pie
• Twix Cheesecake Pie
• Easy Chocolate Mousse Pie
• Coconut Cream Pie
• Frozen Coconut Caramel Pie
• Grandma's Coconut Pie
• More dessert recipes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

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Dessert

American

Yield: about 8 slices

Author: Tracey | The Kitchen is My Playground

Black Bottom Peanut Butter Icebox Pie

Black Bottom Peanut Butter Icebox Pie is a creamy peanut butter mousse filling atop a chocolate ganache-lined scratch-made graham cracker crust laced with honey-roasted peanuts. Oh my, pass the fork, please!

Prep time: 30 MinCook time: 12 MinTotal time: 42 Min

Ingredients

Crust:

• 1 1/2 c. graham cracker crumbs
• 1/4 tsp. ground cinnamon
• 1/2 c. finely chopped honey-roasted peanuts
• 1/2 c. butter, melted

"Black Bottom" Ganache:

• 1/2 c. semi-sweet chocolate chips
• 1/3 c. whipping cream

Peanut Butter Filling:

• 1 (8 oz.) package cream cheese, softened
• 1 c. creamy peanut butter
• 1/2 c. brown sugar
• 2 tsp. vanilla extract
• 1 2/3 c. whipping cream, divided

Toppings (optional):

• sweetened whipped cream
• chocolate syrup
• chopped honey-roasted peanuts

Instructions

Prepare the Crust:

1. Stir together the graham cracker crumbs, ground cinnamon, finely chopped honey-roasted peanuts, and melted butter.
2. Lightly spray a 9-inch pie plate with non-stick cooking spray. Firmly press the graham cracker crumb mixture into the bottom and up the sides of the pie plate.
3. Bake at 350℉ for 10 - 12 minutes, until lightly browned. Remove from the oven and cool completely (about 30 minutes).

Prepare the "Black Bottom" Ganache:

1. Combine chocolate chips and 1/3 cup whipping cream in a microwaveable bowl. Microwave on medium/50% power for about 1 1/2 minutes until chocolate is almost melted, stirring every 30 seconds. Whisk until the chocolate melts and the mixture is smooth. (Do not overheat the chocolate.)
2. Spread chocolate mixture evenly over the bottom of the prepared crust.

Prepare the Peanut Butter Filling:

1. Beat cream cheese, peanut butter, brown sugar, and 1/4 cup of whipping cream with an electric mixer at medium speed until mixture is light and fluffy, about 4 minutes.
2. Beat remaining whipping cream and vanilla extract at high speed until stiff peaks form. Fold about one-third of the whipped cream into the peanut butter mixture to loosen it up; then fold in the remaining whipped cream.
3. Spread the peanut butter mixture on top of the chocolate ganache. Cover and chill at least 8 hours before serving.
4. Serve with toppings of your choice.

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