Jeremy's Chocolate Peanut Butter Pie

Preheat the oven to 350 degrees F.

Prepare the Gluten Free Brownie recipe and pour the batter into a 9- to -10- inch spring-form pan. Bake for 20 to 25minutes or until  the brownie has set. Transfer to a rack and let the brownie cool completely.

Meanwhile, prepare the Peanut Butter Mousse. Spoon the mousse on top of the brownie base in the spring-form pan and smooth the top using an offset spatula. Randomly dollop several tablespoons of the caramel sauce onto the peanut butter mousse and using a knife or a skewer swirl it around the pie.

Loosley cover the pie with plastic wrap and refrigerate overnight.

To serve the pie, remove it from the refrigerator and let stand at room temperature for at least 15 to 20 minutes. Remove it from the spring-form pan and cut into slices. Transfer to plates and garnish with Roasted Grapes and a drizzle of the Sweet Red Wine Sauce and a Peanut-Bacon Florentine.

The pie can be frozen for up to 1 month.