Stupid-Easy Recipe for Peanut Butter Chocolate Mousse Pie (#1 Top-Rated)

A crunchy chocolate cookie crust provides a tasty base to a light and creamy peanut butter filling that’s then topped with a velvety chocolate mousse. The sprinkling of crunchy roasted peanuts and shaved chocolate on top makes this a combination of textures and flavors that can’t be beat. Plus, it’s a fabulous and impressive dessert that is surprisingly easy to make.

Satisfy your sweet tooth with this easy-to-make recipe for Peanut Butter Chocolate Mousse Pie.

1. Info for Peanut Butter Chocolate Mousse Pie

• Cook Time: 55 min
• Total Time: 55 min
• Servings: 10
• Calories: 834.72 kcal

2. Ingredients for Peanut Butter Chocolate Mousse Pie

• 20 Oreo cookies, filling removed
• 1/3 cup unsalted butter, melted & cooled
• 1 cup cream cheese, room temperature
• 1 cup creamy peanut butter
• 3/4 cup confectioners’ sugar, sifted
• 1 teaspoon pure vanilla extract
• 1 cup heavy whipping cream, cold
• 1 cup semi-sweet chocolate, chopped
• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 cup heavy whipping cream, cold
• 2 Tablespoons bourbon, optional
• 1/3 cup lightly salted & roasted peanuts, chopped (for garnish)
• 1/2 cup semi-sweet chocolate, shaved (for garnish)

3. Directions:

1. Special Equipment: 9-in/23-cm pyrex pie tin; spatula; whisk; thermometer; wire baking rack
2. Make the crust. Preheat the oven to 350ºF/180ºC/gas 4. Position one oven rack in the center of the oven. Remove the filling from the 20 Oreo cookies. Discard the filling and place the chocolate wafer cookies in the bowl of a food processor fitted with the steel blade. Pulse until the crumbs are uniform and fine, 1-2 minutes. (If you don’t have a food processor, put the cookies in a large Ziploc plastic bag and and crush the cookies using a rolling pin.)
3. Place the cookie crumbs in a medium mixing bowl. Pour the melted butter over the crumbs and use a spatula to mix until the crumbs are evenly coated with butter.
4. Pour the crumbs into a 9-in 1” high pyrex pie plate. Firmly press the crumbs evenly into the sides and bottom of the pie plate, then place the pie plate in the freezer to set for 15 minutes. Transfer the pie plate to the oven and bake the crust for 10-15 minutes, or until fragrant and set. Set aside to cool on a wire rack.
5. Make the peanut butter filling. In a medium bowl add 1 cup cream cheese, 3/4 cup sifted confectioners’ sugar, 1 cup peanut butter, and 1 tsp vanilla. Fit the KitchenAid® 7-Speed Hand Mixer with the turbo beater attachments. Place the beaters into the bowl and turn to speed 2. Mix for 20 seconds and then gradually increase to speed 5. Mix until smooth and creamy, about 1 minute. Reduce to speed 2 and slowly stream in 1 cup whipping cream. Once incorporated, increase to speed 6 and mix for an additional minute. Turn off the mixer. Set aside the bowl.
6. Make the Chocolate Mousse (see Chef’s Notes for additional tips). Place 1 cup chopped chocolate in a small heat proof bowl. Place the bowl in the microwave and heat in 30 second intervals, stopping to stir the chocolate, until it has melted, about 1.5 minutes. Set aside to cool.
7. In a large heat proof mixing bowl, add the 1 cup sugar and 3-4 egg whites. Place the bowl over a large saucepan filled with 1-inch of simmering water set over a stove. Make sure the water does not touch the bottom of the bowl.
8. Using a hand whisk, gently whisk the mixture until all the sugar has dissolved and the mixture registers to 165ºF/73.9ºC, 5-8 minutes.
9. Remove the bowl from the saucepan and set over a towel shaped in a ring (this will prevent it from moving on the counter). Fit the hand mixer with the whisk attachment. Place the whisk into the warmed egg white mixture. Turn the mixer to speed 7. Mix until the meringue forms medium peaks and has a sheen, 5-8 minutes. (the meringue should be the consistency of marshmallow creme). Turn the mixer off and set aside the bowl. Clean the whisk attachment and re-attach to the hand mixer.
10. In a medium mixing bowl add 1 cup whipping cream. Place the whisk into the cream and turn to speed 4. Mix for 1 minute, or until the cream begins to thicken and ribbons form. Increase to speed 7 and whip for an additional 30-45 seconds, or until soft peaks form. The whipped cream should be able to hold its shape, but should also be a bit loose around the edge of the bowl. Turn the mixer off and set aside.
11. Using a spatula, gently fold the melted chocolate into the meringue (make sure it’s room temperature; not hot or it will deflate the meringue).
12. Begin incorporating the whipped cream into the chocolate meringue ⅓ at a time. After the first two additions, use a hand whisk to combine the cream and lighten the mixture. Then, when adding the last ⅓ of the whipped cream, switch to a spatula and gently fold until no streaks of whipped cream remain. Finally, fold in the bourbon.
13. Assemble the pie. Fill the cooled chocolate cookie crust with the peanut butter filling, creating an even layer. Then, mound the chocolate mousse on top; take care not to deflate the mousse. Finish the top with a sprinkle of chopped peanuts and chocolate shavings.
14. Place the pie in the fridge for a minimum of 4 hours before serving so the layers set. Keep chilled before serving.
15. Tips: The finished pie will keep for 2 days in the fridge.
16. Mousse is comprised of three elements: a mousse base (Swiss meringue), flavoring (chocolate and bourbon), and whipped cream. To make a mousse that’s rich in flavor with a light-as-air mouthfeel, follow these steps:
17. Make sure the mousse base (the Swiss meringue), chocolate, and whipped cream are similar consistencies. This will help the folding process. If your whipped cream is too stiff, the result will be a clumpy mousse. Alternatively, if it’s too soft, the mousse won’t set up properly in the fridge.
18. The process of gently folding is important. When folding, you’re adding a delicate product (the whipped cream) to a heavier product (the mousse base and chocolate). The goal is to keep the lightness of the whipped cream while incorporating it into the mousse base. Fold – never stir!

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