Chocolate Peanut Butter Mousse Pie Recipe

Slice of chocolate peanut butter mousse pie garnished with whipped cream.

5 from 10 votes

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!

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

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

Servings: serving

Calories: 436kcal

Author: Mindee

Cost: 15

Ingredients

20 Chocolate Peanut Butter Oreos
2 Tbs. Butter
½ Cup Chocolate Chips semi-sweet or milk chocolate
¼ Cup Heavy Cream
½ Cup Reese's Peanut Butter Chips
¼ Cup Heavy Cream
1 Cup Heavy Cream
⅛ Cup Powdered Sugar
½ Cup Heavy Cream
1 teaspoon Vanilla
⅛ Cup Powdered Sugar

Instructions

In a food processor, crush the Oreos.
Add the butter and process until blended.
Press into a 9-inch pie plate.
Set aside.
Get out two microwave-safe bowls or measuring cups.
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 the chocolate chips and ¼ Cup of 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 you prepare the crust.
Too cool quicker, pop them in the fridge or freezer, stirring here and there, just keep an eye on them so they don't get cold.
In a deep bowl, whip 1 Cup Heavy Cream and ⅛ cup Powdered Sugar to stiff peaks.
Fold half the whipped cream into the peanut butter chip mixture and spread it in the bottom of the crust.
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.
Chill the pie for 4 or more hours.
To garnish the pie, whip the ½ cup heavy cream with ⅛ cup powdered sugar and 1 teaspoon of vanilla.
Spoon or pipe the whipped cream onto individual pieces of pie.
Sprinkle with chopped Reese's peanut butter cups if desired.

Notes

The total amount of Heavy Cream for this recipe is 2 Cups or 1 Pint.
If you want to substitute cool whip for fresh whipped cream, you can. You will need 2 (8oz) containers.
The Oreo pie crust for this recipe is made from peanut butter-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.

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