★★★★★

Peanut Butter Pie Recipe

Creamy Peanut butter pie with a flaky pie crust and drizzled with chocolate ganache. This pie is for the peanut butter lover in your life!

Peanut Butter Mousse Pie: delicious, decadent and perfect with chocolate ganache

Why this Recipe Works

You guys. This Pie. This gorgeous Peanut Butter Mousse Pie has been on my mind since I made it.

Last year I made this Chocolate Hazelnut Mousse Pie. I have had this peanut butter version in my head for two years now. TWO years of dreaming about this very pie.

Peanut Butter Mousse Pie: delicious, decadent and perfect with chocolate ganache
Peanut Butter Mousse Pie: delicious, decadent and perfect with chocolate ganache
Peanut Butter Mousse Pie: delicious, decadent and perfect with chocolate ganache
Peanut Butter Mousse Pie: delicious, decadent and perfect with chocolate ganache

More Easy Dessert Recipes

Yield: Serves 12

Peanut Butter Mousse Pie

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 4 hours
Total Time 4 hours 30 minutes

Using a Pillsbury pie crust as the base, this rich and delicious Peanut Butter Mousse Pie will be gone in no time! Don't forget the Dark chocolate ganache drizzled on top!

Ingredients

For the crust:

  • 1 Pillsbury pie crust (single pie crust only)

For the mousse:

  • ½ cup cold water
  • 1 envelope unflavored gelatin
  • 1 cup creamy peanut butter
  • 1 package (8 ounce) cream cheese, softened
  • 3 cups heavy whipping cream
  • 1 cup granulated sugar

For the ganache:

  • ½ cup milk chocolate
  • ½ cup heavy whipping cream

Instructions

  1. Unroll pie crust and press into the bottom of a 9inch springform pan. Poke with a fork and bake according to package directions (for single crust recipe). Set aside to cool.
  2. For the mousse, pour cold water into a small saucepan. Sprinkle with gelatin. Allow to bloom (absorb water) for two minutes. Heat saucepan on low and whisk gelatin water for several minutes until completely absorbed and dissolved. Remove from heat.
  3. In a large mixing bowl, beat cream cheese with peanut butter. Add gelatin mixture and beat for about 2 minutes. Set aside.
  4. In a clean and dry mixing bowl, beat heavy cream with sugar on high until soft peaks form (several minutes). Fold in peanut butter mixture and combine completely. Pour over cooled crust and refrigerate several hours (or overnight).
  5. To remove springform pan, use a plastic knife and run it along the edges. Release spring and life up. Pie should be set up nicely on the insert.
  6. For the ganache, combine the chocolate with the heavy cream in a microwave safe bowl.
  7. Heat for 30 seconds. Stir and heat an additional 30 seconds. Stir until smooth. Drizzle over pie. Serve immediately or return to refrigerator until ready to serve. Best eaten within 3 days. ENJOY.

Notes

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 602Total Fat: 45gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 76mgSodium: 251mgCarbohydrates: 44gFiber: 3gSugar: 26gProtein: 9g

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on January 30, 2019

Comments & Reviews

  1. Oh yes, I guess I should have prefaced my comment! I used an oreo crust instead of the pie crust, peanut butter belongs with chocolate right?!

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