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!
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You guys. This Pie. This gorgeous Peanut Butter Mousse Pie has been on my mind since I made it.
Last year I made this Drunken Cherry Chocolate Torte, and the year before 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.
And with Valentine’s Day right around the corner, I’m thinking this is going to be the perfect gift!
How to make a Peanut Butter Pie
Start by using a refrigerated pie crust. If you prefer to make your own homemade pie crust, that’s fine too! Unroll the crust and press it into the bottom of a 9-inch springform pan. Poke the crust with a fork and bake according to package directions for a single crust recipe. Set aside to cool.
Next, in a small saucepan add cold water. Sprinkle the unflavored gelatin onto the water and allow to bloom. This means allow it to absorb the water for about two minutes.
Heat the saucepan on low and whisk the gelatin water for several minutes until completely absorbed and dissolved. Remove from heat.
In a large mixing bowl, beat cream cheese with peanut butter. Add gelatin mixture and beat for two minutes. Set aside.
In a clean, dry mixing bowl, beat heavy cream with sugar on high until soft peaks form (this may take several minutes). Fold in peanut butter mixture and combine completely. Pour over cooled crust and refrigerate several hours or overnight.
To remove springform pan, use a plastic knife and run it along the edges. Release spring and lift up. Pie should be set up nicely on plate.
If making ganache, combine chocolate with heavy cream in microwave safe bowl. Heat for 30 seconds. Stir. Heat an additional 30 seconds and stir until smooth. Drizzle over pie when serving.
Best eaten within 3 days.
Can you freeze Peanut Butter Mousse Pie?
I have not had good success freezing this pie. The texture is quite different after freezing, and it’s not as firm. This dessert is best when made the day before and eaten within 3-4 days.
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This Dulce de Leche Banana Cream Pie recipe has it all! Graham Cracker crust topped with dulce de leche and bananas with a no bake banana cheesecake filling!
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Love Peanut Butter? Here are some of my favorite recipes….
No Bake Peanut Butter Cookie Dough Bars
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MORE DESSERT RECIPES:
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- More Pies and Tarts
Peanut Butter Mousse Pie
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 pkg (8oz) cream cheese, softened
- 3 cup heavy cream
- 1 cup granulated sugar
For the ganache:
- ½ cup dark chocolate
- ¼ cup heavy cream
Instructions
- 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.
- 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.
- In a large mixing bowl, beat cream cheese with peanut butter. Add gelatin mixture and beat for about 2 minutes. Set aside.
- 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).
- 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.
- For the ganache, combine the chocolate with the heavy cream in a microwave safe bowl.
- 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.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 602Total Fat: 45gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 76mgSodium: 251mgCarbohydrates: 44gFiber: 3gSugar: 26gProtein: 9g
Recipe originally published March 27, 2014
Had so many problems with this pie!! The pie crust pulled away from my spring form pan so when you fill it the crust will actually be inside. Because the filling will go behind the crust. The second problem was when I whipped the cream cheese and peanut butter I put the gelatin in and it was very runny and looked curdled. That is when I just threw everything away…
Couldn’t you please have a PB pie recipe without cream cheese?
Do you think this can be made sugar free for a diabetic?
What an incredible recipe! My family loves anything peanut butter. I’ll be making this over and over again!
Pie crust is my nemesis so I’m so glad I can use store-bought here! This recipe looks crazy good and I can’t wait to try it SUPER SOON!
I’m all about anything with peanut butter and this mouse pie is AMAZING!!!!
I love all things chocolate and peanut butter…can’t wait to make it this weekend!
I can’t wait to dig in! It looks so amazing!
This pie is literally my dream pie. I love it so so so much.
All of the Recipes Look so great and yummy to try them out one or two a month for a special Treat !!
THANXX FOR THE SHARE!!!
Ganache- by dark chocolate, just like a candy bar or dark baking chocolate? Sorry, probably a dumb question.
I either use Ghirardelli candy melts (they taste amazing), or Ghirardelli chocolate chips (dark)…or if I have any on hand, a good quality baking bar….
Oh gosh, this looks so incredible! I hardly ever bake or make with peanut butter because we have an allergy in the house, so that means I have to make two desserts, one peanutty, one not. I might have to just go ahead and make that sacrifice in the very, VERY near future for this one.
Enjoy 🙂
Hai can I omit the gelatin or substitute it with something else?
The gelatin helps stabilize the mousse!
Can I omit the gelatin or substitute it with something else?
So sad! I just made this and it turned out lumpy. Mousse is all about texture, so I don’t think it’s salvageable 🙁 What did I do wrong? I noticed the gelatin foaming while I beat it in the saucepan, did I cook it too long?
Hmmm, it definitely shouldn’t be lumpy! The gelatin will thicken, but shouldn’t foam. Just get to the point of dissolved.
Would an Oreo cookie crumb base work too? This looks amazing!
Do you think I could freeze this pie???
What a gorgeous pie!! It looks so light and creamy! Yum!