The Raphael Miranda Peanut Butter Mousse Pie , Parts One ( I ) and Two ( II )

****NOTE: Jon-Marc mentions many times that Raphael Miranda will be on the morning "Today in New York" the 24th-26th of June. This is wrong. Raphael will be on Monday the 22nd through Wednesday the24th of June, 2009. We apologize for the confusion****

 Here, my fellow bakers, is a two part video of a pie I made in honor of Raphael Miranda, my bff and  a meteorologist on WNBC in New York. The recipe, as well as the second video is after the jump. The original name of this pie was the Black-Bottom Peanut Butter Mousse Pie, found in the August issue of Bon Appétit, my favorite magazine. In the two videos, you will see why I renamed it.

(Note: If you want to watch it in high  quality just click the HQ button below the screen after you press play. If you want to see a larger screen, just click on the screen after you press play of the video and it will take you to YouTube, where you can click HQ to watch me in high quality. The vids seem to be taking a few moments  but be patient and they eventually will load)

(Click below for part two)

This is Part Two ( II) of The Raphael Miranda Peanut Butter Mousse Pie, which is appropriately titled The Raphael Miranda Peanut Butter Mousse Pie Part Two ( II ):

Black-Bottom Peanut Butter Mousse Pie Bon Appétit | August 2006

For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts. Yield: Makes 8 to 10 servings Active Time: 35 minutes Total Time: 2 hours Nonstick vegetable oil spray 7 whole graham crackers, coarsely broken 1/4 cup (1/2 stick) unsalted butter, melted 4 tablespoons sugar, divided 1 1/3 cups bittersweet or semisweet chocolate chips (about 8 ounces) 2/3 cup plus 1 3/4 cups chilled whipping cream, divided 2 tablespoons light corn syrup 2 teaspoons vanilla extract, divided 6 ounces (1 cup) peanut butter chips 2 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground) Preheat oven to 350°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Blend graham crackers, melted butter, and 2 tablespoons sugar in processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes. Meanwhile, combine chocolate chips, 2/3 cup cream, corn syrup, and 1 teaspoon vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes. Microwave peanut butter chips and 3/4 cup cream in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. Whisk in peanut butter and 1 teaspoon vanilla. Cool to barely lukewarm. Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions. Spoon mousse over chocolate layer. Chill at least 1 hour and up to 1 day.

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