Black Bottom Peanut Butter Mousse Pie

Directions

1. Heat oven to 350 degrees.
2. Place Oreos in food processor or blender and process until finely crumbled. Empty crumbs into a mixing bowl and stir in melted butter until well combined. Pat wet crumbs all over and up sides of 9” pie pan, making an even surface. Bake crust for 8-10 minutes or until hardened.
3. Cool before filling.
4. In the top of a double boiler combine chocolate chips, 2/3 cup whipping cream, corn syrup and 1 teaspoon vanilla. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust and refrigerate until cool.
5. Dissolve gelatin in cold water. Let sit for about 5 minutes. In a small saucepan, heat milk to almost boiling. Remove from heat.
6. Add gelatin and whisk until gelatin is completely dissolved. Allow to come to room temperature.
7. In a large bowl combine peanut butter, 1/2 cup powdered sugar and 3/4 cup cream. Whisk until smooth. In a medium bowl beat remaining 1 cup cream until soft peaks form. While still beating, pour in milk and gelatin mixture. Continue beating until stiff peaks form. Fold into peanut butter mixture in 3 additions. Spread mousse over chocolate layer.
8. Chill at least 1 hour.
9. Drizzle reserved ganache (You may need to whisk in a little whipping cream to make it spreadable) over peanut butter mousse layer in a crisscross pattern.
10. Whip 1 cup whipping cream until soft peaks form. Add powdered sugar and continue whipping until peaks are stiff. Do not overbeat.
11. Pipe whipping cream around edge.
12. Garnish with honey roasted peanuts (chopped if desired). Tuck peanut butter halves into the whipping cream around the edge of the pie.
13. Chill at least 3 hours before serving.