Q: We have been loyal guests of Agave Restaurant across from Oakland Cemetery for years and always enjoy their excellent and original Southwestern offerings, along with their top-notch margaritas and fine service. One dessert menu item we never skip is their Peanut Butter Mousse Pie. Is there any way that you could get this recipe for us as we entertain a great deal and would love to be able to offer this delicious dessert for our friends? Thank you! — Paul Gardner, Atlanta
A: Tim Pinkham, Agave's managing partner, was happy to provide this recipe. When he sent it, he wrote, "What I think guests like the most about the dessert is that it is creamy and rich yet served cold and it has a subtle spiciness that sneaks up on you forcing you to take another cooling bite! This process usually repeats until the plate is squeaky clean … fun stuff! The homemade brittle topping also adds great crunchy texture."
Agave’s Spicy Peanut Butter Mousse Pie
1 1/2 cups graham cracker crumbs (about 11 crackers)
4 tablespoons unsalted butter, melted
3 cups creamy peanut butter
1 pound cream cheese, room temperature
2 cups powdered sugar
2 tablespoons chili powder
1 tablespoon cayenne
3 cups heavy cream
Spicy Pecan Brittle, for garnish (see recipe)
Chocolate sauce, whipped cream, strawberries and mint, for garnish
Preheat oven to 350 degrees. Lightly grease a 10-inch springform pan.
In a small bowl, mix together graham cracker crumbs and butter. Press into bottom of prepared springform pan and bake 15 minutes. Remove from oven and allow to cool.
In the bowl of a stand mixer fitted with paddle attachment, beat peanut butter and cream cheese until smooth. Add powdered sugar in 1/2 cup increments. Beat in chili powder and cayenne. Remove bowl from mixer.
In a medium bowl, whip cream to stiff peaks. Fold cream into peanut butter mixture and spoon into prepared crust. Refrigerate overnight. Sprinkle with Spicy Pecan Brittle before serving and garnish with chocolate sauce, whipped cream, strawberries and mint, if desired. Serves: 12
Per serving: 881 calories (percent of calories from fat, 72), 21 grams protein, 44 grams carbohydrates, 5 grams fiber, 73 grams fat (31 grams saturated), 133 milligrams cholesterol, 512 milligrams sodium.
Agave’s Spicy Pecan Brittle
1 1/2 cups pecan pieces, lightly salted
4 tablespoons unsalted butter, melted
1/4 cup packed dark brown sugar
2 teaspoons paprika
2 teaspoons cayenne
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and coat with cooking spray.
In a medium bowl, stir together pecans, butter, brown sugar, paprika and cayenne. Toss until pecans are evenly coated. Spread on prepared baking sheet. Bake 8 minutes or until pecans have caramelized. Remove from oven and allow to cool. Crumble before serving. Makes: 1 1/2 cups
Per 1-tablespoon serving: 83 calories (percent of calories from fat, 78), 1 gram protein, 4 grams carbohydrates, 1 gram fiber, 7 grams fat (2 grams saturated), 5 milligrams cholesterol, 1 milligram sodium.
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