Chocolate Peanut Butter Mousse Pie

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What's so great about this pie? It's no bake and easy enough for a beginner to make with a chocolate peanut butter flavor that is to die for!

I love the chocolate peanut butter combination.  Yes, I already have a recipe for regular peanut butter bars and inside out ones.  I have fudgy peanut butter brownies and a delightfully crunchy chocolate peanut butter ritz candy.  But that's just not enough chocolate peanut butter for me!   This pie is so smooth, so creamy and the chocolate peanut butter flavors are perfectly balanced.  The best part is that it's one of those desserts that people think you've spent hours on, however, this is such a quick and truly easy recipe!

This recipe contains Amazon links to products I use.  For more info see my disclosure policy here.

How to make:

• Get out two medium sized microwave safe bowls. (affiliate link)
• Measure ½ Cup Chocolate chips into one bowl and ½ cup Reese's Peanut Butter Chips in the other.
• Pour ¼ Cup of Heavy Cream over chocolate chips and ¼ Cup Heavy Cream over the peanut butter chips.
• Microwave each bowl, one at a time, to melt the chips and whisk into the cream.
• Set each aside to cool to room temperature while your prepare the crust.
• For the crust, put 20 chocolate peanut butter oreos in a food processor (affiliate link).
• Pulse until they are crumbs.
• Add 2 Tbs. Butter and pulse until combined.
• Dump into a 9 in pie plate (affiliate link) and press against the bottom and sides.  Set aside.

• By now the melted chips should be cooled.  In another bowl, whip (affiliate link) 1 cup Heavy cream until stiff peaks form.
• Fold half the whipped cream into the chocolate chip mixture and spread it in the bottom of the crust with a rubber spatula (affiliate link).
• Fold the other half of the whipped cream into the peanut butter chip mixture and spread it over the chocolate mousse the best you can.  It truly doesn't need to be perfect.
• Chill the pie for 4 or more hours.

• To garnish the pie, whip  the ½ cup heavy cream with ⅛ cup powdered sugar and a tsp of vanilla.  
• Put the whipped cream in a disposable frosting bag (affiliate links) with a large start tip.(affiliate link)
• Pipe whipped cream on each slice and sprinkle with chopped Reese's peanut butter cups if desired.

Substitution for the crust:

For a quick crust alternative, you can use a pre-made oreo crust from the store, however, the flavor of the peanut butter oreos really adds to the pie so I only recommend using the premade crust in a pinch.  

Substitution for the whipped heavy cream:

If you prefer to use cool whip or whip cream instead of whipping your own heavy cream you will need 1 Cup cool whip to fold into the melted chocolate chips and 1 cup cool whip to fold into the melted peanut butter chips.  This amounts to roughly one 8 oz container of cool whip.  You will still need to use heavy whipping cream to melt with the chips.

How to make a peanut free version:

If you like the concept of this pie but have peanut allergies to worry about try this Chocolate Mousse Pie version instead!

Have you tried this recipe?  If so, leave me a rating and a comment below!

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Chocolate Peanut Butter Mousse Pie Recipe

★★★★★ 5 from 3 reviews

• Author: Mindee
• Prep Time: 15 Minutes (plus 4 hours chilling)
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 8 Slices of Pie 1x
• Category: Dessert
• Method: No Bake
• Cuisine: American

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Description

What's so great about this pie? It's no bake and easy enough for a beginner to make with a chocolate peanut butter flavor that is to die for!

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Scale 1x2x3x

Ingredients

• ½ Cup Chocolate Chips (semi-sweet or milk chocolate)
• ¼ Cup Heavy Cream
• ½ Cup Reese's Peanut Butter Chips
• ¼ Cup Heavy Cream
• 20 Chocolate Peanut Butter Oreos
• 2 Tbs. Butter
• 1 Cup Heavy Cream
• ⅛ Cup Powdered Sugar
• 1 tsp Vanilla
• ½ Cup Heavy Cream
• 6 Regular size Reese's Peanut Butter Cups

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Instructions

1. Get out two medium sized microwave safe bowls. (affiliate link)
2. Measure ½ Cup Chocolate chips into one bowl and ½ cup Reese's Peanut Butter Chips in the other.
3. Pour ¼ Cup of Heavy Cream over chocolate chips and ¼ Cup Heavy Cream over the peanut butter chips.
4. Microwave each bowl, one at a time, to melt the chips and whisk into the cream.
5. Set each aside to cool to room temperature while your prepare the crust.
6. For the crust, put 20 chocolate peanut butter oreos in a food processor (affiliate link).
7. Pulse until they are crumbs.
8. Add 2 Tbs. Butter and pulse until combined.
9. Dump into a 9 in pie plate (affiliate link) and press against the bottom and sides.  Set aside.
10. By now the melted chips should be cooled.  In another bowl, whip (affiliate link) 1 cup Heavy cream until stiff peaks form.
11. Fold half the whipped cream into the chocolate chip mixture and spread it in the bottom of the crust with a rubber spatula (affiliate link).
12. Fold the other half of the whipped cream into the peanut butter chip mixture and spread it over the chocolate mousse the best you can.  It truly doesn't need to be perfect.
13. Chill the pie for 4 or more hours.
14. To garnish the pie, whip  the ½ cup heavy cream with ⅛ cup powdered sugar and a tsp of vanilla.
15. Put the whipped cream in a disposable frosting bag (affiliate links) with a large start tip.(affiliate link)
16. Pipe whipped cream on each slice and sprinkle with chopped Reese's peanut butter cups if desired.

 

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Notes

The total amount of Heavy Cream for this recipe is 2 Cups or 1 Pint.

Keywords: no bake pie, chocolate pie, peanut butter

This recipe contains Amazon links to products I use.  For more info see my disclosure policy here.

Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.