Chocolate Peanut Butter Mousse Pie

Chocolate Peanut Butter Mousse Pie

Chocolate and peanut butter lovers will tear right into this delicious mousse pie.

Ingredients for crust:
  • 2 cups Oreo crumbs (with cream-filling removed)
  • 1/2 cup peanut butter (room temperature)
Ingredients for mousse filling
  • 4 oz cream cheese, at room temperature
  • 3/4 cups powdered sugar
  • 1 cup peanut butter
  • 2 cups heavy cream, whipped into stiff peaks
Ingredients for chocolate ganache
  • 8 oz semi-sweet chocolate (finely chopped)
  • 1 1/4 cups heavy cream


Make the Oreo Crust

Preheat oven to 350 deg F. If you haven't yet, take a box of Oreo and separate the cookies from the filling. Then place the cookies inside a Ziplock bag. Crush the cookies to fine crumbs using a rolling pin.

In a medium bowl, combine crushed Oreo crumbs with peanut butter. Mix well until you get a wet sand consistency.

Pour crumbs into the bottom of a 9-inch spring form pan. Press and spread it out on the bottom and up along the side. Bake for 10 minutes, then remove and cool completely.

Make the Peanut Butter Mousse

In the bowl of a stand mixer with paddle attachment, beat cream cheese, peanut butter, and powdered sugar until smooth. Then increase speed to medium high and mix well. Add 1/2 of the whipped heavy cream to the peanut butter mixture and mix on low until combined.

Remove mixing bowl from mixer and gently fold in half the remaining whipped cream. Pour the mousse over the crust and smooth the top with a spatula. Put in freezer for 4 hours.

Make the Chocolate Ganache

In a heat proof medium mixing bowl, add chopped chocolate. In a microwaveable bowl, melt the heavy cream in a microwave just short of boiling.

Pour hot cream over the chocolate and let sit for 3-4 minutes. Whisk until smooth. Cool for about 5 minutes, then pour over the mousse. Return pie to the freezer.

Before serving, remove pie from the freezer and into the refrigerator for a few hours. Pie will soften just in time for dessert.

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