Easy Peanut Butter Mousse Pie with Chocolate Crust
Indulge your sweet tooth with this irresistibly creamy Easy Peanut Butter Mousse Pie with Chocolate Crust—a no-bake dessert that’s as effortless as it is decadent. Featuring a rich, buttery crust made from crushed chocolate sandwich cookies and a luscious peanut butter mousse filling whipped to perfection, this pie is the ultimate combo of crunchy and airy textures. With just 20 minutes of prep and no oven required, it’s the ideal make-ahead treat for busy weeknights or special occasions. Top it off with a dollop of whipped cream and a sprinkle of chocolate shavings for an elegant flourish, and serve it chilled for a dessert that’s guaranteed to impress. Perfect for peanut butter lovers and chocolate enthusiasts alike!
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Recipe Information
Ingredients
- 20 pieces Chocolate sandwich cookies (e.g., Oreo)
- 5 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 1 cup Creamy peanut butter
- 1 cup Powdered sugar
- 1 cup Heavy whipping cream, chilled
- 1 teaspoon Vanilla extract
- 1 cup Whipped cream (optional, for topping)
- 2 tablespoons Chocolate shavings or chips (optional, for garnish)
Instructions
Place the chocolate sandwich cookies in a food processor and pulse until they form fine crumbs. Alternatively, place them in a resealable plastic bag and crush them with a rolling pin.
Transfer the cookie crumbs to a bowl and mix with the melted butter until the mixture resembles wet sand.
Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie dish to form a crust. Use the bottom of a glass or measuring cup to compact it evenly. Place the crust in the refrigerator to chill while preparing the filling.
In a large mixing bowl, combine the softened cream cheese, peanut butter, and powdered sugar. Mix with a handheld or stand mixer on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
In a separate bowl, whip the chilled heavy whipping cream and vanilla extract with a mixer on high speed until stiff peaks form. Be careful not to over-whip.
Gently fold the whipped cream into the peanut butter mixture in batches until fully incorporated. Be careful not to deflate the whipped cream.
Spoon the peanut butter mousse into the chilled crust and spread evenly with a spatula.
Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Before serving, optionally top the pie with whipped cream and sprinkle with chocolate shavings or chips for garnish.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 353 mg | 15% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 34.1 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 106 mg | 8% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 309 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
