clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slice of chocolate peanut butter mousse pie garnished with whipped cream.

Chocolate Peanut Butter Mousse Pie Recipe

  • Author: Mindee
  • Prep Time: 20 Minutes
  • Chill Time: 4 Hours
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 8 Slices of Pie 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


If you love my Chocolate Mousse Pie or my Grasshopper Pie then you know that this chocolate peanut butter pie is a recipe you can't pass up!  This no bake dessert is silky smooth and just melts in your mouth!  


Units Scale
  • 20 Chocolate Peanut Butter Oreos
  • 2 Tbs. Butter
  • 1/2 cup Chocolate Chips (semi-sweet or milk chocolate)
  • 1/4 cup Heavy Cream
  • 1/2 cup Reese's Peanut Butter Chips
  • 1/4 cup Heavy Cream
  • 1 cup Heavy Cream
  • 1/8 cup Powdered Sugar
  • 1/2 cup Heavy Cream
  • 1 tsp Vanilla
  • 1/8 cup Powdered Sugar


  1. In a food processor crush the Oreos.
  2. Add the butter and process until blended.
  3. Press into a 9 inch pie plate.
  4. Set aside.
  5. Get out two microwave safe bowls or measuring cups.
  6. Measure 1/2 Cup Chocolate chips into one bowl and 1/2 cup Reese's Peanut Butter Chips in the other.
  7. Pour 1/4 Cup of Heavy Cream over chocolate chips and 1/4 Cup Heavy Cream over the peanut butter chips.
  8. Microwave each bowl, one at a time, to melt the chips and whisk into the cream.
  9. Set each aside to cool to room temperature while your prepare the crust.
  10. Too cool quicker, pop them in the fridge or freezer, stirring here and there, just keep on eye on them so they don't get cold.
  11. In a deep bowl, whip 1 Cup Heavy Cream and 1/8 cup Powdered Sugar to stiff peaks.
  12. Fold half the whipped cream into the peanut butter chip mixture and spread it in the bottom of the crust.
  13. Fold the other half of the whipped cream into the chocolate chip mixture and spread it over the peanut butter mousse the best you can.  It truly doesn't need to be perfect.
  14. Chill the pie for 4 or more hours.
  15. To garnish the pie, whip  the 1/2 cup heavy cream with 1/8 cup powdered sugar and 1 tsp of vanilla.
  16. Spoon or pipe the whipped cream onto individual pieces of pie.
  17. Sprinkle with chopped Reese's peanut butter cups if desired.



  • The total amount of Heavy Cream for this recipe is 2 Cups or 1 Pint.
  • If you want to substitute cool whip for the fresh whipped cream you can. You will need 2 (8oz) containers.
  • The Oreo pie crust for this recipe is made from the peanut butter crème filled Oreos. You can use regular Oreos however the peanut butter filling definitely adds to the pie. If you choose to use regular Oreos you will need to add 2 additional tablespoons of butter to the crust to make it hold together.
  • Garnish with chopped Reese's peanut butter cups if desired.

Keywords: no bake peanut butter pie, chocolate peanut butter pie, chocolate peanut butter mousse pie