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Fudgy Peanut Butter Mousse Pie

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1 (9-inch) baked pie crust
1-1/4 cups semisweet chocolate chips
2/3 cup peanut butter
2 cups heavy cream
1/3 cup powdered sugar
2 teaspoons vanilla
1 (8 ounce) package cream cheese, softened
3/4 cup peanut butter
3 tablespoons softened butter
2 cups powdered sugar
1/2 cup chopped chocolate covered peanuts

Fudgy Peanut Butter Mousse Pie

This incredible pie is fudgy, peanut buttery, and super rich, the perfect indulgent treat.

  • Serves 8
  • Easy

About This Recipe

Peanut butter pies are a dime a dozen.But this recipe for Fudgy Peanut Butter Mousse Pie is something special. Not only is the filling fluffy and creamy, but a creamy and fudgy chocolate mixture lines the flaky pie crust, and is marbled into the top of the pie.


Fudgy Peanut Butter Mousse Pie 4

This pie is the perfect way to practice your skills with my Hot Water Pie Crust recipe. This crust is so simple to make and yields such a satisfying result. The only thing I would say about it is to buy pie weights. The crust needs to be pre-baked, and it will shrink unless you top it with some foil and pie weights.

The filling itself is easy to make. You just need to beat everything together thoroughly.

Now make the pie and dig in!

Tips for best Fudgy Peanut Butter Mousse Pie:

  • Make sure the cream cheese is soft before you start or you will never get the smooth texture this pie deserves.
  • When you fold cream into a stiffer mixture, first beat about 1/4 cup of the whipped cream into the stiffer mixture to lighten it. That makes it easier to fold in the whipped cream without deflating everything.
  • Make sure you chill this pie thoroughly before eating. And let it stand at room temperature for about 10 minutes before you cut it so it softens a little.

Why this recipe works:

  • Cream cheese is always a great base for a pie filling. It’s got a fairly neutral flavor, it blends well with other ingredients, and it creates a great texture.
  • Melting peanut butter and chocolate together keeps the chocolate soft because the fat in the peanut butter interferes with the sugar structure in the chocolate.
  • Peanut butter adds flavor and structure to the filling.
  • Keep this pie in the fridge; the texture will stay consistent.

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Prepare the pie crust, bake, and set aside until completely cooled.


Combine the chocolate chips and 2/3 cup peanut butter in a medium microwave-safe bowl. Microwave on high power at 1 minute intervals, stirring after each interval, until melted and smooth. Set aside.


In a large bowl, beat the heavy cream, 1/3 cup powdered sugar, and vanilla until stiff peaks form. Fold one cup of this mixture into the melted chocolate mixture. Put all but 1/2 cup of the chocolate mixture in the bottom of the baked pie crust. Reserve rest of cream.


Now beat the cream cheese, 3/4 cup peanut butter, 3 tablespoons butter, and 2 cups powdered sugar until soft and fluffy. Fold in the rest of the whipped cream.


Pile the peanut butter mixture on top of the chocolate mixture in the pie crust.


Drop the remaining chocolate mixture by spoonfuls on the pie, and swirl the chocolate and peanut butter mixtures together. Garnish with the chocolate covered peanuts, cover, and refrigerate for 2-3 hours.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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