A family favorite: Black-Bottom Peanut Butter Mousse Pie

A few years ago, I made Black-Bottom Peanut Butter Mousse Pie (click here for the Bon Appetit recipe on the epicurious.com website) for dessert for a summer dinner at my Mom and Dad’s.
   It was an instant hit with my family. My sister liked it so much, she wanted me to make it for her birthday, even though it was the following December!
   My grandmother also liked it, and wondered when I could come and cook for her friends.
   It’s obvious that this dessert is very family friendly. Everyone will love it and will probably ask for seconds.
   It’s easy to make, too, with the recipe relying on the microwave oven to do most of the work.
   Graham crackers, unsalted butter and sugar are pulsed in a food processor until moist clumps form. The crumb mixture is pressed over the bottom and up the sides of a glass pie dish (don’t worry if you can’t get up very high on the sides), and the crust is baked.
   Bittersweet or semisweet chocolate chips, whipping cream, corn syrup and vanilla are microwaved until chocolate softens, then the mixture is whisked until smooth. This is spread over the crust and chilled for a few minutes.
   Peanut butter chips and whipping cream are microwaved until the chips soften, then peanut butter and vanilla are whisked in. The mixture is cooled.
   Whipping cream and sugar are beaten together until thick (but not yet holding peaks). This is folded into the peanut butter mixture and then spooned over the chocolate layer.
   Chill at least an hour.
   Serve and watch your family enjoy it!