Creamy, cool layers of chocolate and peanut butter mousse are nestled in a graham cracker crust in this easy to make, no-bake Peanut Butter Chocolate Mousse Pie...
Whenever a long holiday weekend approaches, I tend to have two thoughts- 1. Yay! A long weekend! (Not that a stay-at-home/work-at-home mama really ever gets a 3 day weekend, but that is besides the point. ;) ) and then 2. BBQ's & get-togethers! I really do love this time of the year. The end of the school year is almost here. The days have started getting longer. And I get into full-on outdoor entertaining mode. I want to host all the parties and cookouts and get-togethers! And since I seem to be hosting a little something almost every weekend of the summer, I like to keep a few go-to, tried & true recipes in my back pocket for the summer season. This no-bake Peanut Butter Chocolate Mousse Pie happens to be my most requested of these recipes. :)
This is not the first time that I have posted this recipe to my blog. The first time this pie appeared on Frugal Foodie Mama was back in September of 2012. It has been a longtime popular recipe on the blog, but the photos from 3 years ago do not do this pie justice at all. (Don't believe me? Just click on the link right above then and check out the old photos.)
Now armed with new, tasty photos, I am sharing this easy and guaranteed to please Peanut Butter Chocolate Mousse Pie with you all again. And just in time for the holiday weekend & all those backyard BBQ's and get-togethers...
Peanut Butter Chocolate Mousse Pie
Prep Time: 20 minutes
Cook Time: 4-5 hours
Ingredients (8 servings)
- One graham cracker crust (store bought or homemade)
- 3.2oz box of Chocolate Mousse mix (I needed 1 cup of cold milk for the mix I used.)
- 8oz package of cream cheese, softened
- 1/2 cup of sugar
- 1 cup of creamy peanut butter
- 1 tsp vanilla
- 8oz container of whipped topping, thawed and divided
- Chocolate syrup and peanuts for garnishing
Prepare the chocolate mousse mix according to the package directions. Spread the mousse into the prepared graham cracker crust. Let the chocolate mousse layer set up in the fridge for an hour.
To make the peanut butter layer of the pie, cream together the cream cheese and sugar using an electric mixer until smooth. Beat in the peanut butter and vanilla. Fold in half of the whipped topping; reserve the other half for topping the pie.
Spread the peanut butter mixture evenly over the chocolate mousse layer. Return the pie to the fridge and let it chill for another 3-4 hours.
Once chilled, top the pie with the remaining whipped topping, a few drizzles of chocolate syrup, and peanuts. (I used honey roasted on mine.) Slice and serve.
Cover & refrigerate any leftover pie.
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Since it is no-bake (ahem- no oven needed), this Peanut Butter Chocolate Mousse Pie is indeed perfect for the summer season. But I find myself whipping up this pie recipe all year round. It often makes an appearance on my Thanksgiving dinner table. And it even served as the inspiration for the birthday cake I created and have made for my son for the past two years, my Triple Chocolate Peanut Butter Mousse Cake.
Make this pie just once, and it is guaranteed to quickly become a family favorite and highly requested recipe from all who take a bite. ;)
Be sure to pin this one to your must-try desserts or no bake treats Pinterest board! :)
What are your plans for this long holiday weekend?
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