★★★★★

Peanut Butter Mousse Pie with Chocolate Ganache Recipe

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!

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

Click HERE to save recipe to Pinterest

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

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

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.

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

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.

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

More delicious Pie recipes:

Smooth and decadent, French Silk Pie is a chocolate lovers dream! You’ll love the flaky pie crust, topped with smooth and silky chocolate!

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!

With just 5 ingredients you can make this delicious Snickers Pie for friends and family!

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

Love Peanut Butter? Here are some of my favorite recipes….

cookie-dough-bars-3

No Bake Peanut Butter Cookie Dough Bars

peanut butter bars

Peanut Butter Cookie Bars

Peanutbutterbars-685x1024

Peanut Butter Granola Bars

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

Connect with Shugary Sweets!

Facebook | Twitter |Pinterest | instagram 

MORE DESSERT RECIPES:

Yield: Serves 10-12

Peanut Butter Mousse Pie

Prep Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 10 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:

  • 1/2 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:

  • 1/2 cup dark chocolate
  • 1/4 cup heavy 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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?

Please leave a comment on the blog or share a photo on Instagram

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

Recipe originally published March 27, 2014

Aimee

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**

Get My Free Email Course
Become a Better Baker—no more box mixes! Discovery your new “signature” desserts!

Categories:


Posted on January 30, 2019

Comments & Reviews

  1. 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…

  2. 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!

  3. Ganache- by dark chocolate, just like a candy bar or dark baking chocolate? Sorry, probably a dumb question.

    1. 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….

  4. 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.

  5. 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?

    1. Hmmm, it definitely shouldn’t be lumpy! The gelatin will thicken, but shouldn’t foam. Just get to the point of dissolved.

Leave a Reply

Your email address will not be published. Required fields are marked *