Easy Peanut Butter Mousse Pie with Chocolate Ganache
An easy recipe for a salty and sweet treat: Easy Peanut Butter Mousse Pie with Chocolate Ganache
Ingredients
Oreo Cookie Crust
- 24 Oreos
- 5 tbsp butter melted
Peanut Butter Mousse
- 1 cup peanut butter room temperature
- 8 oz full fat cream cheese softened
- 1 cup powdered sugar
- 8 oz Cool Whip defrosted
Chocolate Ganache
- 4 oz semisweet chocolate
- 1/2 cup heavy cream
Decoration
- 1/2 cup roasted, salted peanuts chopped
Instructions
Oreo Cookie Crust
- Preheat the oven to 350 degrees.
- Begin by preparing your chocolate cookie crust. You will need to crush the Oreos. Do this by placing whole cookies (no need to remove the cream) in a food processor and pulsing until there are no more big pieces. See the Tips & Tricks in the blog post for what to do if you don’t own a food processor.
- Melt 5 tablespoons of butter either in a microwave or in a small saucepan over medium heat.
- Combine the crushed cookies and the melted butter, tossing with a fork to moisten the crumbs.
- Press the crumb mixture into the bottom and sides of a 9-inch pie pan. It works most efficiently if you start by pouring the crumbs into the bottom and then press them up the sides. I press gently on the bottom of the crust with a measuring cup, working the crumbs up the side. I like to use the bottom of a measuring cup for this.
- Make sure you leave a ridge of about ¼ inch at the top of the pie plate. If you leave a layer that is too thin on the sides, your pie crust may fall apart when you cut into it.
- Bake the chocolate cookie crust at 350 degrees for about 6 minutes until set.
- Remove the pie crust from the oven and let it cool.
Peanut Butter Mousse
- Put the softened cream cheese and the peanut butter into the bowl of a stand mixer. You can also use a hand mixer.
- Mix on low speed until thoroughly combined and creamy.
- Pour the powdered sugar into the peanut butter mixture and mix on low speed until completely combined.
- Add the defrosted Cool Whip to the peanut butter mixture and mix on low speed until smooth.
- Spread the peanut butter mixture evenly over the bottom of the chocolate cookie crust, using an offset spatula to smooth it evenly.
Chocolate Ganache and Assembly
- Prepare the chocolate ganache beginning with chopping four ounces of semisweet chocolate. Chop your pieces relatively small so that they will melt evenly in the next step.
- Place the chopped chocolate in a medium bowl and set it aside.
- Heat the heavy cream in a medium saucepan over medium heat. It is ready when bubbles form at the edges. Do not let it boil.
- Pour the warm cream over the chopped chocolate. Let it sit for about 5 minutes without touching it, then stir until the chocolate is melted and the cream incorporated.
- You have two choices with your chocolate ganache: you can either create a full chocolate layer by spreading it over the surface of the pie, or you can just drizzle it over the top. If you would like to layer, spoon the chocolate mixture over the top and even it out with an offset spatula. If you want to drizzle, you can use a large spoon or a small squeeze bottle. I chose the drizzling because the pie is already very sweet.
- Chop the roasted, salted peanuts.
- Sprinkle the peanuts around the perimeter of the pie.
- Cover the pie with plastic wrap or non-stick aluminum foil and place it in the fridge until firm, at least six hours.
