Chocolate Mousse Pie With Peanut Butter Cookie Crus

Name: Chocolate Mousse Pie With Peanut Butter Cookie Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 FOR CRUST; 24 Nutter Butter Peanut Butter Sandwich Cookies; 5 tbsp melted butter; 1 FOR MOUSSE FILLING; 12 oz semi sweet chocolate, chopped; 3 cup chilled heavy cream; 1/4 cup powdered sugar; 1 pinch salt; 1 tsp vanilla extract; 1 FOR TOPPING; 3/4 cup chilled heavy cream; 2 tbsp powdered sugar; 1/2 tsp vanilla extract; 3 tbsp shaved chocolate for garnish

Servings: persons

1 FOR CRUST
24 Nutter Butter Peanut Butter Sandwich Cookies
5 tbsp melted butter
1 FOR MOUSSE FILLING
12 oz semi sweet chocolate, chopped
3 cup chilled heavy cream
1/4 cup powdered sugar
1 pinch salt
1 tsp vanilla extract
1 FOR TOPPING
3/4 cup chilled heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
3 tbsp shaved chocolate for garnish

1
TO MAKE CRUST
2
combine crushed cookies( I used the food processor to crush and finely chop ) and combine with melted butter, press into 9 inche pie pan.
3
Freeze while preparing filling
4
TO MAKE CHOCOLATE MOUSSE FILLING
5
Combine chocolate, vanilla and salt in food processor bowl.
6
Heat 1cup of cream in small saucepan just until simmering, with food processor running pour cream through feed tube and mix until smooth.
7
Cool to room temperature
8
In a large chilled bowl whip remaining 2 cups cream with the 1/4 cup powdered sugar until it forms stiff peaks, fold cooled chocolate mixture into whipped cream until it is well blended.
9
Spoon into pie crust.
10
Chill at least 2 hours or overnight.
11
Before serving make topping.
12
Beat the 3/4 cup heavy cream with the 2 tablespoons powdered sugar until thick, add vanilla and beat until stiff.
13
Spread on top of mousse filling and garnish with chocolate shavings.

5013

kcal

Calories

424

Fat

200

Carbs

159

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 FOR CRUST, 24 Nutter Butter Peanut Butter Sandwich Cookies, 5 tbsp melted butter, 1 FOR MOUSSE FILLING, and more.

Yes, Chocolate Mousse Pie With Peanut Butter Cookie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Mousse Pie With Peanut Butter Cookie Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions