Peanut Butter & Chocolate Mousse Pie
Rich, creamy, dreamy and irresistible — a no-bake layered pie that's perfect for any occasion.
Bobbie's tips: use full-fat cream cheese and cold heavy cream for the best texture; make sure the cream cheese is room temperature to avoid lumps; fold the whipped cream gently to keep the mousse light and fluffy; chill the pie for at least 4 hours (or overnight) for clean slices; for the neatest slices, use a warm knife and wipe between cuts. Variations: use a graham cracker or pretzel crust instead of an Oreo crust; use dark chocolate for a richer flavor; add a layer of chopped peanut butter cups between the layers; swirl peanut butter into the chocolate mousse; use crunchy peanut butter for extra texture; top with caramel sauce for an extra treat. Storage: refrigerate covered for up to 5 days; freeze for up to 2 months wrapped tightly; thaw in the refrigerator overnight; serve chilled, do not reheat. Nutrition per serving (1/8 pie), from Bobbie's card: about 470 calories, 36 g fat, 34 g carbohydrates, 26 g sugar, 8 g protein, 290 mg sodium.
Ingredients
For the crust
- 24 chocolate sandwich cookies (Oreos), crushed (about 2 cups)
- 6 tbsp (85 g) unsalted butter, melted
- Pinch of salt
For the peanut butter mousse
- 8 oz (226 g) cream cheese, softened
- 1 cup (250 g) creamy peanut butter
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 1½ cups (360 ml) heavy whipping cream, cold
For the chocolate mousse
- 8 oz (226 g) semi-sweet or milk chocolate, chopped
- 1 cup (240 ml) heavy whipping cream, cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
For the topping (optional)
- Whipped cream
- Chopped peanut butter cups
- Chocolate shavings or chips
- Drizzled melted chocolate
- Chopped peanuts
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Method
- 1
Make the crust: combine the crushed cookies, melted butter and salt. Press the mixture firmly into a 9-inch pie plate. Chill while preparing the fillings.
- 2
Make the peanut butter filling: in a large bowl, beat the cream cheese until smooth. Add the peanut butter, powdered sugar and vanilla. Beat until creamy.
- 3
Whip the cream: in a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the peanut butter mixture until smooth and fluffy.
- 4
Spread the peanut butter layer: spread the peanut butter mousse evenly into the chilled crust. Smooth the top. Chill for 30 minutes.
- 5
Make the chocolate mousse: melt the chocolate and let it cool slightly. In a bowl, whip the heavy cream, powdered sugar and vanilla until stiff peaks form. Gently fold in the cooled chocolate until smooth.
- 6
Add the chocolate layer: spread the chocolate mousse over the peanut butter layer. Smooth the top and chill for at least 4 hours or overnight until set.
- 7
Add toppings: top with whipped cream, chopped peanut butter cups, chocolate drizzle and peanuts if desired.
- 8
Slice and enjoy: slice and enjoy this rich, creamy and decadent dessert!
Get this in a pack
Peanut Butter & Chocolate Mousse Pie is printed in Bobbie's Desserts
15 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$9
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Recipe Cards (batch 11)”. Written up by Bobbie's Kitchen · Updated 26 October 2026