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Peanut Butter Mousse Pie

A delightful no-bake pie filled with creamy peanut butter mousse, topped with chocolate ganache and optional peanut butter cups.
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Prep Time 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 22 pieces Oreos Chocolate sandwich cookies
  • 5 tbsp melted butter Used to bind the crust
For the mousse
  • 12 oz cream cheese, room temperature Ensure it is at room temperature for a smoother mixture
  • 1.5 cups smooth peanut butter Can substitute with crunchy peanut butter for added texture
  • 1.5 cups powdered sugar For sweetness
  • 0.5 tsp vanilla extract Adds flavor
  • 0.25 tsp salt Balances sweetness
  • 1.5 cups heavy cream, cold Whipped into the mousse
For the ganache
  • 4 oz semisweet chocolate, chopped Melted for topping
  • 0.5 cup heavy cream Used to make the ganache
Toppings
  • to taste Peanut butter cups, for topping Optional, can be halved or quartered

Method
 

Preparation of the crust
  1. Add the chocolate sandwich cookies to a food processor along with the melted butter. Pulse until fine crumbs form.
  2. Press this mixture into the bottom and up the sides of a pie tin. Pop it into the refrigerator while preparing the mousse.
Making the mousse
  1. In a large mixing bowl, beat the cream cheese on medium speed until fluffy, about 2 minutes.
  2. Add the smooth peanut butter, powdered sugar, vanilla, and salt, mixing for an additional minute.
  3. Pour in the heavy cream and beat until the mixture is light and airy, around 3 minutes.
Assembling the pie
  1. Pour the mousse into the prepared pie crust, smoothing it out. Chill in the refrigerator until firm, about 2 to 3 hours.
Making the ganache
  1. Heat the heavy cream until it’s steaming hot, then pour it over the chopped chocolate in a small bowl.
  2. Allow it to sit for 1 to 2 minutes before whisking until beautifully melted and combined.
  3. Gently pour the ganache over the top of the chilled mousse pie.
Final chilling
  1. Return the pie to the refrigerator to chill until set, around 30 to 60 minutes.
Serving
  1. Slice the pie into wedges and serve it with a dollop of whipped cream or a sprinkle of chopped peanuts if desired.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Best enjoyed chilled.