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!


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


  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.


Nutrition Information:



Serving Size:


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

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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.

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Posted on January 30, 2019

Comments & Reviews

  1. Whoever asked about freezing, you want to avoid freezing anything with gelatin because when you thaw it out the gelatin will have lost its gelling properties and turned from viscous to liquid. I added a half cup of cocktail peanuts that I toasted in a pan and pureed in a blender to the mousse mix. I added vanilla extract as well. I used five gelatin sheets instead of the powdered package. It doesn’t have a strong peanut butter taste so I took a quarter cup of peanut butter put it into a sandwich bag, threw it into the zapper for 45 seconds then cut a whole in a corner and drizzled peanut butter over the top, along with whole toasted peanuts and some chocolate chips. I also added cocoa powder to the oreo crust mixture to make it more chocolatey. If I’m goona eat butter cream cheese and heavy whipping cream I’m goona make sure I get a good strong taste of ingredients.

  2. 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…

    1. SAME!! I have a wonderful pie crust recipe that never disappoints but happened to have an extra store-bought pie crust. I glanced through a couple of ideas and had all the ingredients for this recipe.

      1) The pie crust does shrink! Also, it would be much better to use either a graham cracker or oreo cookie crust! Pie crust adds zero to this dessert! Since the typical crust shrinks, either forgo the spring form pan for a traditional pie pan or premade pie crust or go for the graham cracker/cookie crust.
      2) The gelatin can be tricky to get the right consistency. As a baker, I added powdered sugar to assist the gelatin in obtaining a better, fluffier consistency. I also added a tiny amount of vanilla, as the peanut butter/cream cheese mix is so light it can lose its flavor.
      3) Dark chocolate ganache is a must! I mean, it’s ganache! If it’s not dark chocolate, it’s just not ganache.

  3. 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!

  4. 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….

  5. 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.

  6. 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.

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