Almost 2 weeks ago my sister delivered the most adorable baby girl! She is perfect, and all I want to do is spend time with her. Because my sister and brother-in-law are so busy taking care of their newborn, I decided to make things easier for them by bringing dinner and dessert over for a couple of nights. One of the desserts that I made for them was this delicious Peanut Butter Mousse Pie. It’s so easy to make, but oh so scrumptious. Peanut butter, chocolate, graham cracker crumbs, butter… how can you possibly go wrong? You can’t, and I knew my sister and bro-in-law would love it. Whatever the occasion, this pie is sure to please!
- Nonstick vegetable oil spray
- 7 whole graham crackers, coarsely broken
- 1/4 cup (1/2 stick) unsalted butter, melted
- 4 tablespoons sugar, divided
- 1 cup natural peanut butter
- 1 cup heavy cream
- 1/2 cup confectioner’s sugar
- Whipped Cream topping
- 1/3 cup chocolate chips for sprinkling
- Preheat oven to 350 degrees and spray 9-inch-diameter glass pie dish with nonstick spray.
- Blend graham crackers, melted butter, and 2 tablespoons sugar in processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes.
- While crust is baking, in the bowl of a stand mixer, beat the heavy cream with an electric mixer on high speed until thickly whipped.
- In a large bowl, beat the peanut butter and powdered sugar together with the electric mixer until the peanut butter is light and fluffy.
- Stir half the whipped cream into the peanut butter, then gently fold in the remaining half of the cream.
- Once the crust has baked and cooled, place spread mousse over pie crust and chill for 1 hour or up to 1 day.
- Before serving, place whipped topping on top and sprinkle with chocolate chips.