Chocolate Peanut Butter Mousse Pie
Prep 40 mins Bake 5 mins Chill 2 hours Eat 2:45
Peanut Butter and Chocolate in the same pie! If these three words have your eyes rolling, you’ve seriously got to make this Chocolate Peanut Butter Mousse Pie asap. It is delicious, decadent and different. It is made rich with a Chocolate Cookie Crust and a layer of Chocolate Ganache. The peanut butter mousse filling is light and creamy. The perfect combination of peanut butter and chocolate will remind you of a Reese’s Peanut Butter Cup, but this is way more decadent! You will find that a small slice is rich enough to satisfy your palate and craving for a chocolate and peanut butter splurge any time but particularly during the holidays.
A small slice of the Chocolate Peanut Butter Mousse Pie is rich and satisfying.
Follow my step-by-step photos and instructions for pie success. There is only 5 minutes of baking time. I teach you how to confidently navigate the cream pie world with this recipe, which has a yummy ending.
Chocolate Cookie Crust takes a minute to make in the food processor and another few minutes to form the pie crust..
Make the Chocolate Cookie Crust by crumbling the cookies fine in the food processor. Then add sugar and melted butter. A wonderful technique for forming the crust is to place another pie tin over the cookie crumb mixture to press it against your pie tin.
It’s easy to heat the cream and then mix the chocolate chunks into it to make the ganache.
Make the Chocolate Ganache (made of cream and chocolate). Simply heat some cream and add the chocolate chunks or bits into it. Once it begins to melt, stir and then spoon into the Chocolate Cookie Crust. If needed, you can also dip your container into some hot water which will help to melt the mixture further. An offset spatula is a great tool for spreading the chocolate evenly over the cookie crust.
Mix the peanut butter mixture together and whip the cream separately.
Next make the Peanut Butter Mousse (made of peanut butter, powdered sugar, cream cheese and vanilla). Whip the cream separately and then fold the two together slowly and carefully so you don’t deflate the whipped cream. Spoon a small amount of the Peanut Butter Mousse into a piping bag fitted with a star tip if desired. Fill the Chocolate Cookie Crust with the Ganache layer with the remaining Peanut Butter Mousse filling. Smooth out the top and then pipe small kisses around the edge of the pie.
Pipe Peanut Butter Mousse kisses around the edge of the pie to garnish this beautiful pie.
The small kisses piped around the edge of the pie add a finishing touch.
The final touch is a sprinkling of shaved chocolate over the center of the pie.
For the final garnish, sprinkle some shaved chocolate in the middle of the pie.
Chocolate Peanut Butter Mousse Pie is rich and decadent. A little goes a long way.
One Chocolate Peanut Butter Mousse Pie goes a long way. Serve small slices to each guest and watch the eyes roll. This pie freezes well.
Chocolate Peanut Butter Mousse Pie
Chocolate Cookie Crust
1 1/2 cups chocolate cookie crumbs
1/4 cup melted butter
1/4 cup sugar
Ganache
3/4 cups heavy cream
6 ounces bittersweet chocolate
Peanut Butter Mousse
1 cup powdered sugar
1 cup creamy peanut butter
3 ounces cream cheese, at room temperature
1 teaspoon vanilla
1 1/2 cups heavy cream
2 Tablespoons shaved chocolate to decorate the top
1. Preheat oven to 450°. To crumble the chocolate cookie crumbs, place in a food processor and pulse a few times until the crumbs are fine. Add sugar and melted butter and process until mixture is combined.
2. Press into the bottom of a 9″ pie plate. Place another pie plate the same size or smaller on top to press the crumbs into place.
3. Place crust in a preheated 450° oven for 5 minutes. Set aside to cool.
4. To make the Ganache, heat the cream in a saucepan. Remove from heat, add chocolate and let it sit for a few minutes. Then stir until completely combined. Drop spoonfuls of the ganache in the center of the cooled pie shell. Using an offset spatula, spread the ganache from the center outward and up the sides of the pie shell. Chill the crust until the ganache is set.
5. Make the Peanut Butter Mousse: In a medium bowl, combine powdered sugar, peanut butter, cream cheese and vanilla and mix at medium-high speed until the mixture is light and fluffy. In a separate bowl, whip the cream until you have stiff peaks. Fold the whipped cream into the peanut butter mixture with a rubber spatula carefully and slowly, until the mixture is combined, but no more.
6. If desired, place about 3/4 cup of the peanut butter mousse into a piping bag fitted with a star tip. Fill the pie with the remaining mousse, smoothing the top with a rubber spatula. Pipe the star kisses around the edge of the pie to decorate.
7. With a box grater sitting on a plate, grate the chocolate bar on the large grating edge. To make it easier, you can place the bar in the microwave for about 5 seconds to soften without melting it. Sprinkle the grated chocolate over the center of the pie without touching the piped kisses. Refrigerate the pie for at least 2 hours before serving.
Servings: 12 – 421 calories per serving
Chocolate Peanut Butter Mousse Pie
Ingredients
Chocolate Cookie Crust
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 1/4 cup sugar
Ganache
- 3/4 cups heavy cream
- 6 ounces bittersweet chocolate
Peanut Butter Mousse
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 3 ounces cream cheese at room temperature
- 1 teaspoon vanilla
- 1 1/2 cups heavy cream
- 2 Tablespoons shaved chocolate to decorate the top
Instructions
- Preheat oven to 450°. To crumble the chocolate cookie crumbs, place in a food processor and pulse a few times until the crumbs are fine. Add sugar and melted butter and process until mixture is combined.
- Press into the bottom of a 9" pie plate. Place another pie plate the same size or smaller on top to press the crumbs into place.
- Place crust in a preheated 450° oven for 5 minutes. Set aside to cool.
- To make the Ganache, heat the cream in a saucepan. Remove from heat, add chocolate and let it sit for a few minutes. Then stir until completely combined. Drop spoonfuls of the ganache in the center of the cooled pie shell. Using an offset spatula, spread the ganache from the center outward and up the sides of the pie shell. Chill the crust until the ganache is set.
- Make the Peanut Butter Mousse: In a medium bowl, combine powdered sugar, peanut butter, cream cheese and vanilla and mix at medium-high speed until the mixture is light and fluffy. In a separate bowl, whip the cream until you have stiff peaks. Fold the whipped cream into the peanut butter mixture with a rubber spatula carefully and slowly, until the mixture is combined, but no more.
- If desired, place about 3/4 cup of the peanut butter mousse into a piping bag fitted with a star tip. Fill the pie with the remaining mousse, smoothing the top with a rubber spatula. Pipe the star kisses around the edge of the pie to decorate.
- With a box grater sitting on a plate, grate the chocolate bar on the large grating edge. To make it easier, you can place the bar in the microwave for about 5 seconds to soften without melting it. Sprinkle the grated chocolate over the center of the pie without touching the piped kisses. Refrigerate the pie for at least 2 hours before serving.
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Nutrition
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That looks fabulous!
Thanks Cathy. You are the creative one. I’m going for a classic cream pie look here.