Sugar-Coated Sundays: Peanut Butter Graham Cracker Pie

One of Thing 1's favorite snacks is peanut butter on graham crackers.  It's one of my favorite snacks too.

The other day I was wracking my brain trying to think of something new to make for a dessert post and then it hit me...peanut butter and graham crackers.  You can't go wrong with that!  This is seriously one of the best ideas I've had for a pie.  I pieced together a few different recipes and magic happen.  Delicious, decadent magic.

I'll be linking up at Me and My Sweets.  Be sure to stop by and check out all the other recipes being shared - July's theme is My Favorite Pie!

Peanut Butter Graham Cracker Pie
Mousse from Custabakes ][ Crust from About.com ][ Topping from AllRecipes.com

Ingredients:
Peanut Butter Graham Cracker Pie Crust
1/4 cup creamy peanut butter
2 cups graham cracker crumbs (about 1 sleeve)
1/2 cup sugar
2 tablespoons water

Graham Cracker Crunch Topping
2 graham crackers, crushed
1/4 cup brown sugar
1/8 teaspoon ground cinnamon
2 tablespoons melted butter
1 teaspoon vanilla
2 tablespoons white sugar
1/8 teaspoon salt

Peanut Butter Mousse
4 ounces cream cheese
1/2 cup creamy peanut butter
1/4 cup sugar
1 teaspoon vanilla extract
3/4 cup heavy cream, softly whipped

Directions:
Crust

1. In a large bowl, whisk together graham crackers crumbs and sugar.  Blend in peanut butter until thoroughly combined.  Add water, 1 tablespoon at a time, and knead with your hand (in the bowl) until mixture sticks together.
2. Press mixture evenly into the bottom and up the sides of a buttered pie plate.  Chill pie crust about 2 hours until set, then add filling.

Topping

1. Preheat oven to 350 degrees F.  Butter a small baking pan.
2. In a small bowl, mix together crumbled graham crackers, brown sugar, and cinnamon.  Combine melted butter and vanilla, then stir into graham cracker mixture.  Spread evenly in prepared pan.  Sprinkle white sugar and salt over the top.
3. Bake for 15 minutes, or until lightly browned.  Cool completely.  Once cooled, use a knife to break up the topping into small chunks.

Mousse

1. Using a stand mixer with the beater attachment in place, beat the cream cheese, peanut butter, and sugar just until the mixture is uniform in color.  Reduce speed to low and add the vanilla.  Beat in 1/4 cup of the whipped cream; mixing until just incorporated.  With a large rubber spatula, fold in the rest of the whipped cream, mixing until the mousse is well blended, but still airy.

Assembly

Scrape the mousse into the chilled crust and smooth the surface so that it is level.  Sprinkle top of mousse with crumbled topping.  Keep refrigerated until ready to serve.

Serve with a big glass of milk.

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