No Bake Peanut Butter Mousse Pie

No Bake Peanut Butter Mousse Pie

 

Finally a No Bake recipe!

And what could be better  when you have no oven, than a No Bake Peanut Butter Mousse Pie with a pretzel crust?

Yes I said Pretzels! Pretzels and peanut butter and chocolate are the cats pajamas!

No Bake Peanut Butter Mousse Pie

This recipe was dug up from my recipe archives from way before I even owned my bakery!

But because my bakery was a peanut free environment I hadn’t made this is over 10 years!

I knew it was going to be good, but when I tasted it again after all that time~ it was like 4th of July on my taste buds!

WOW! This peanut butter mousse is so creamy and with that thick layer of ganache in the bottom of the crunchy pretzel crust and then more ganache on top!

Need I say more?

Oh yeah, Whipped Cream. There- I said more!


No Bake Peanut Butter Mousse Pie
 
Prep time
Total time
 
Author:
Serves: 8" Pie
Ingredients
  • For the Crust:
  • Unsalted Butter 8 Tablespoons (113g)
  • Pretzels 1½ cup
  • Light Brown Sugar ¼ cup (52g)
  • For the Mousse Filling:
  • Peanut Butter 1½ cup (365g)
  • Cream Cheese 1 cup (226g)
  • Confectioners Sugar 1 cup (120g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Heavy Cream 1 cup (240ml)
  • Ganache 1 recipe
  • Heavy Cream for the topping ½ cup (120ml)
  • Chopped Peanuts for garnish *optional
  • Reese's Peanut Butter Cups for garnish *optional
Instructions
  1. To make the crust:
  2. Crush the pretzels in a food processor until course meal
  3. Add the melted butter and brown sugar and toss to combine well.
  4. Pour into a pie plate and press into all the spaces to an even crust.
  5. Freeze while you prepare the mousse filling
  6. For the Mouse Filling:
  7. Smooth out the cream cheese on the mixer until it is the same consistency as the peanut butter.
  8. Add the peanut butter and confectioners sugar and whip smooth
  9. Add the vanilla extract.
  10. In a separate bowl whip the 1 cup of heavy cream to medium peaks and fold into the peanut butter mousse base.
  11. Pour the about 1½ cups of melted ganache into the bottom of the frozen pretzel crust
  12. Then pour the peanut butter mousse over that.
  13. Spread evenly then add more ganache on top of the mousse layer.
  14. Add the optional whipped cream and garnishes
  15. Refrigerate until set
Notes
Peanut Butter Pie must be kept refrigerated at all times.

Store for up to 1 week.

For longer storage pie can be frozen for up to 2 months
 

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16 Comments

  1. Omg Gretchen no you didn’t!!! LOL This just might be the best Pie recipe ever. Thanks so much for sharing this one, can’t wait to try it. You are so silly girl. Happy Holidays!!!

  2. Hello Gretchen & Merry Christmas to you and your family. I have so enjoyed many of your recipes especially SMBC! It is all I use now Can the pie be frozen for a week just to get ahead of the rest I’d our Christmas meal?
    THANXX for all you do and share ya
    Geneva

    1. HI Great! thanks! Yes to freezing – I did the same, I found that the crust was a bit “chewy” rather than crunchy though from the freezing and thawing, but everything else was great

  3. Hi Gretchen~ Just made this last night for my coworkers and it was delish! I opted to use a jar of ice cream hot fudge, and it worked out great. Love all of your recipes! Happy Holidays!

  4. My sister loves peanut butter! I have to make this for her! I can’t wait! Thanks so much for all your great recipes!

  5. Hello Gretchen I am so glad that you Tmiid manage your recipes are delicious and surprisingly accurate explanation for the creative professional, and our eyes thanks

  6. Gretchen: made this, but the ganache was runny. Also, changed out the crust and made Oreo cookie crust. Was disappointed w/ the ganache layer. What went wrong?
    CB in Grnvl, SC

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