Ingredients
Equipment
Method
- Step 1: Make the Crust: Grab a bowl and combine your chocolate cookie crumbs with the melted butter and optional sugar. Stir it all up until the crumbs look wet and sticky and hold together when you pinch them. Now, pour this mixture into a 9-inch pie dish. Use the bottom of a glass or your clean hands to firmly press the crumbs into the bottom and up the sides of the dish. You want a nice, compact crust! Pop this into the freezer for about 15 minutes to let it set up while you make the filling.
- Step 2: Whip Up the Mousse: In a large bowl, beat your softened cream cheese with an electric mixer until it's super smooth – no lumps allowed! Add the creamy peanut butter, sifted powdered sugar, vanilla extract, and salt. Mix until everything is well combined and gloriously creamy. Don't forget to scrape down the sides of the bowl so everything gets incorporated!
- Step 3: Fold in the Whipped Cream: In a separate, chilled bowl (using a cold bowl helps!), whip your cold heavy cream using clean beaters until stiff peaks form. You know it's ready when you lift the beaters and the cream stands up straight without flopping over. Now, this is where the magic happens: gently fold the whipped cream into the peanut butter mixture. Do this in three additions, being careful not to deflate that lovely whipped cream. You want to use a spatula and scoop from the bottom up, turning the bowl, until just combined and light and airy. Don't overmix!
- Step 4: Fill and Chill: Spoon the peanut butter mousse filling into your chilled chocolate crust. Use a spatula to smooth the top nicely. Cover the pie loosely with plastic wrap (you can tent it slightly so it doesn't touch the filling) and pop it back in the fridge. It needs at least 2 hours to set up properly. I know, the waiting is the hardest part!
- Step 5: Prepare the Ganache: Once the pie is close to finishing its chill time, get your ganache ready. Put your chocolate chips and the tablespoon of butter in a heatproof bowl. Heat the half cup of heavy cream in a small saucepan or the microwave until it's steaming hot but not boiling. Pour the hot cream over the chocolate chips and butter. Let it sit undisturbed for about 3 minutes. This gives the chocolate time to melt. Then, grab a whisk and stir gently from the center outwards until the mixture is completely smooth and glossy. If you're using it, stir in a pinch of sea salt.
- Step 6: Ganache Time & Final Chill: Take your chilled pie out of the fridge. Pour the warm (but not hot!) ganache evenly over the top of the peanut butter mousse. Gently tilt the pie dish to help the ganache spread into a beautiful, even layer. Put the pie back in the fridge for at least 1 more hour to allow the ganache to set up.
- Step 7: Slice and Enjoy: When you're ready to serve, grab a sharp knife. For the cleanest slices, dip your knife in hot water and wipe it clean between each cut. This helps it glide through the ganache and mousse without dragging. Garnish with crushed peanuts, chocolate shavings, or mini peanut butter cups if you're feeling extra!
Notes
You can swap the chocolate cookie crust for Nutter Butter cookies or vanilla wafers. For texture, you can use crunchy peanut butter in the mousse, but stick to standard, non-separating types. Mix-ins like mini chocolate chips, chopped mini peanut butter cups, or chopped peanuts can be folded into the mousse. Use milk or dark chocolate chips for ganache variations. Top with whipped cream, crushed cookies, sprinkles, chopped Reese's cups, or a drizzle of extra peanut butter. Ensure cream cheese is room temperature and heavy cream is cold for best results. Don't overmix the mousse after folding in whipped cream. Allow sufficient chill times (at least 2 hours for mousse, 1 hour for ganache) for proper setting. Use a hot knife for clean slicing. The crust or mousse can be prepped a day ahead. Store leftovers covered tightly in the refrigerator for 3-4 days.