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!
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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.
More Easy Dessert Recipes
- Rice Krispie Treats
- Lemon Bars
- No Bake Lemon Cheesecake
- Eclair Cake Recipe
- Pumpkin Pie
- Smores Cookie Bars
- More Pies and Tarts
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
- 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.
Notes
- Use our easy directions on how to make ganache for topping this pie.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 602Total Fat: 45gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 76mgSodium: 251mgCarbohydrates: 44gFiber: 3gSugar: 26gProtein: 9g
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?!