Description
Indulge in the creamy decadence of this Peanut Butter Mousse Pie. A chocolate cookie crust holds a luscious peanut butter mousse filling, topped with a rich ganache. This no-bake dessert is a perfect blend of sweet and salty flavors.
Ingredients
Scale
Crust:
- 22 chocolate sandwich cookies
- 5 tablespoons (75g) melted unsalted butter
Mousse:
- 12 ounces (340g) cream cheese, softened
- 1 1/2 cups (375g) smooth peanut butter
- 1 1/2 cups (170g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups (360ml) heavy cream, cold
Ganache:
- 4 ounces (113g) semisweet chocolate, chopped
- 1/2 cup (120ml) heavy cream
- Peanut butter cups, for topping (optional)
Instructions
- Prepare the Crust: Process cookies and melted butter in a food processor. Press into a pie tin and chill.
- Make the Mousse: Beat cream cheese, peanut butter, powdered sugar, vanilla, and salt until fluffy. Whip in cold heavy cream until light and fluffy.
- Fill the Pie: Pour mousse into the crust and chill until firm.
- Prepare the Ganache: Heat cream, pour over chocolate, and whisk until smooth. Pour over the pie.
- Chill and Serve: Chill until set, then optionally garnish with peanut butter cups before serving.
Notes
- We recommend using the Zwilling XTEND cordless hand mixer for the mousse filling.
- Store leftovers covered in the refrigerator for up to 5 days. Do not leave at room temperature for more than 2 hours.
Nutrition
- Serving Size: 1 slice
- Calories: 521
- Sugar: 26.2 g
- Sodium: 159.3 mg
- Fat: 41.5 g
- Saturated Fat: 20.3 g
- Unsaturated Fat: 16.9 g
- Trans Fat: 0 g
- Carbohydrates: 32.2 g
- Fiber: 2.3 g
- Protein: 10.3 g
- Cholesterol: 70 mg
