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Peanut Butter Chocolate Mousse Pie

Recipe

Peanut Butter Chocolate Mousse Pie


Crust

1 ½ cups chocolate cookie crumbs

2 tbsp brown sugar

5 tbsp melted butter

 

Filling

½ cup smooth peanut butter

8 oz dark chocolate chips

2 cups whipping cream

2 tbsp granulated sugar

1 tsp pure vanilla extract

½ cup hot fudge sauce

 

Directions:


Crust:

Preheat oven to 350F degrees.


In a medium bowl, stir together cookie crumbs, brown sugar and melted butter until combined and crumbly. Press into a pie plate - use a cup to smooth the base and around the edges to make things easier.


Bake for 10 minutes, remove and allow to cool completely.


Filling:

In a small saucepan over medium-low heat, melt the peanut butter until runny. Add in chocolate chips and stir until chocolate chips are melted - this should only take a minute or so. Remove from heat and allow to cool for 5-10 minutes.


Once your chocolate has cooled, add whipping cream, granulated sugar and vanilla to a large mixing bowl and beat with an electric mixer until stiff peaks form.


Pour half of the melted chocolate mixture into the whipped cream and use a spatula to gently fold the chocolate in. Add the remaining chocolate and fold gently again until completely combined.


Assembly

Once your pie crust has cooled, spread hot fudge filling over top of the cookie crust - spread on the bottom and around the edges.

Pour chocolate mousse filling over top of the hot fudge sauce and use a spatula to spread the filling to the outer edges.


Cover the pie with plastic wrap and refrigerate for at least 2 hours. You could also make it ahead and refrigerate overnight or until you are ready to serve.


Top with fresh whipped cream, chocolate shavings and nuts if desired. Serve & enjoy!

 


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