Peanut Butter S'mores Pie

Ingredients

• For the graham cracker crust:
• 12 graham crackers
• 3 ounces unsalted butter, melted
• 3 tablespoons dark brown sugar
• 1/4 teaspoon salt
• For the chocolate-peanut butter mousse:
• 1 cup heavy cream
• 4 ounces semi-sweet chocolate
• 1/4 cup 10X
• 2 ounces cream cheese, room temperature
• 3 ounces peanut butter, room temperature

Directions

1. For the crust, heat the oven to 350 degrees F. In a food processor, pulse the graham cracker crumbs with the butter, sugar, and salt until everything is evenly mixed.
2. Pack the crumb mixture firmly across the bottom and up the sides of a 9-inch pie dish, using another empty pie plate to help press it neatly into place. Bake for 8 to 10 minutes, until the edges turn golden and the crust smells toasted. Cool it all the way, then place it in the freezer until you need it.
3. For the mousse, melt the chocolate over a double boiler, then put it aside. Whip the cream until it forms soft peaks, and set that aside as well.
4. In a stand mixer with the paddle attachment, beat the peanut butter, cream cheese, and 10X together until creamy. Drizzle in the melted chocolate gradually, continuing to beat until the mixture is smooth and soft.
5. By hand, gently fold the whipped cream into the chocolate-peanut butter mixture. Spread the mousse evenly in the prepared graham cracker crust, then refrigerate the pie until serving time, or for at least a couple of hours.