Rich and peanut buttery, our chocolate black bottom layer adds sweetness and flavor. For a salty kick, dont forget to top the pie with additional pretzels and peanuts. Combine crushed pretzels and granulated sugar in a medium bowl. Meanwhile, combine chocolate chips, 23 cup cream, corn syrup, and 1 teaspoon vanilla in microwave-safe bowl. black bottom peanut butter pie from bake or break is a quick-and-easy, cool, creamy pie filled with peanut butter and chocolate. pour about two-thirds of this peanut butter cream over the chocolate and smooth it out with a spoon. Transfer the remaining peanut butter cream to a small bowl and press a piece of plastic wrap directly over it to prevent a skin from forming. Cool the pie briefly, then transfer to the refrigerator and chill for at least 2 hours, preferably longer. continue to whisk and scrape the bottom to prevent burning. When the mixture is of pudding consistency, remove from the heat. Pour into a bowl, press plastic wrap directly on the surface, and chill for 3 hours. Make the mousse layer just before assembly, whisk peanut butter and confectioners sugar together until the mixture is thick and glossy. In a large bowl, stir together crushed pretzels, brown sugar, and salt. Add melted butter, and stir until mixture comes together in a wet sand consistency. 1 baked 9 pie shell 1 envelope unflavored gelatin 14 cup cold water 12 cup peanut butter 4 egg whites 14 cup sugar 2 cups cool whip chocolate curls optional. preheat oven to 350f 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.