No Bake Peanut Butter Mousse Pie
Prep time
Total time
Serves: 8" Pie
  • 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
  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
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
Recipe by Gretchen's Bakery at