EASY PEANUT BUTTER MOUSSE PIE WITH CHOCOLATE CRUST
This pie is so easy to make, if you love peanut butter, then you will love this pie! This recipe makes two pies, but they can be frozen, if you plan on freezing, then use only Cool Whip topping not whipped cream for the topping. You can sprinkle any kind of chopped peanut butter chocolate bar on top of the pie, in place of just grated chocolate. Plan ahead the pies need to chill for a minimum of 4 hours or freeze.
Provided by Kittencalrecipezazz
Categories Pie
Time 4h
Yield 2 (9-inch) pies
Number Of Ingredients 10
Steps:
- In a bowl using an electric mixer combine cream cheese, 1/2 cup plus 2 tablespoons peanut butter, 1/2 cup sweetened condensed milk; beat until smooth (about 3-4 minutes).
- Mix in confectioner's sugar.
- Using a large spatula, fold in 3-1/4 cups Cool Whip thawed topping.
- Divide evenly between the two prepared crusts.
- Top with whipped cream or more Cool Whip topping.
- Sprinkle grated chocolate and finely chopped peanuts over the top of the whipped cream.
- Chill for a minimum of 4 hours before serving.
PEANUT BUTTER MOUSSE PIE
THe best peanut butter pie recipe! Very sweet but super yummy! When ready to serve, melt some hot fudge syrup and drizzle over the top of each slice.
Provided by BASHERGIRL
Categories Desserts Pies No-Bake Pie Recipes
Time 7h30m
Yield 10
Number Of Ingredients 6
Steps:
- Chill a bowl in the refrigerator or freezer for at least 20 minutes.
- Combine cream cheese, peanut butter, and confectioners' sugar together in a separate bowl. Add about half the light cream; beat on low speed with an electric mixer, gradually increasing speed to high until mixture is smooth and thick. Scrape sides of bowl with a rubber spatula. Add remaining light cream, beating on low; gradually increase to high until well blended.
- Beat heavy cream in the chilled bowl on high speed with an electric mixer until just past soft peaks, but not stiff peaks. Lift your beater straight up: the heavy cream will hold its shape, but won't form sharp peaks. Gently fold into peanut butter mixture. The batter will be swirled with streaks of white from the cream and brown from the peanut butter.
- Pour batter into prepared crust. Freeze uncovered for 1 hour. Cover tightly with plastic wrap and freeze until set, 6 hours.
Nutrition Facts : Calories 457.1 calories, Carbohydrate 40.5 g, Cholesterol 65.2 mg, Fat 31.9 g, Fiber 1.6 g, Protein 7.4 g, SaturatedFat 14.6 g, Sodium 262.6 mg, Sugar 30.6 g
BLACK-BOTTOM PEANUT BUTTER MOUSSE PIE
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
Categories Cake Microwave Chocolate Dairy Nut Dessert Bake Freeze/Chill Kid-Friendly Backyard BBQ Peanut Chill Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. 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.
- Meanwhile, combine chocolate chips, 2/3 cup cream, corn syrup, and 1 teaspoon vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.
- Microwave peanut butter chips and 3/4 cup cream in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. Whisk in peanut butter and 1 teaspoon vanilla. Cool to barely lukewarm. Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions. Spoon mousse over chocolate layer. Chill at least 1 hour and up to 1 day.
RITZ HUMBLE PIE WITH PEANUT BUTTER MOUSSE, CREATED BY SERENDIPITY 3
There's nothing humble about this delicious Peanut Butter Humble Pie. The hint of salt in the RITZ cracker crust paired with a creamy peanut butter mousse will have your guests thinking you got it straight from Serendipity 3! The easy prep is also perfect for any host who would rather get the party started with their guests than spend the day in the kitchen.
Provided by RITZ Crackers
Categories Trusted Brands: Recipes and Tips RITZ
Time 2h30m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 300 degrees F.
- To make the crust, pulse 44 of the RITZ Crackers in a food processor to make about 1 1/2 cups crumbs. In a medium bowl, blend together the crumbs, cocoa, and sugar. Mix in melted butter and peanut butter. Press mixture firmly into bottom and up sides of 9-inch pie pan. Bake for 6 to 8 minutes, then cool completely on rack.
- To make the filling, beat the cream cheese, peanut butter, sugar, and vanilla in a medium bowl with mixer until smooth. Stir in the peanuts. Carefully fold a total of 1 1/2 cups whipped cream into the peanut mixture in three additions, until the mixture is a uniform color and no streaks remain.
- Spread the filling into the cooled crust. Top with remaining whipped cream. Coarsely crush remaining 4 crackers and sprinkle over the top. Chill completely, at least 2 hours or overnight. Store covered in refrigerator.
Nutrition Facts : Calories 529.3 calories, Carbohydrate 34.2 g, Cholesterol 63.4 mg, Fat 41.1 g, Fiber 2.4 g, Protein 11.1 g, SaturatedFat 16.8 g, Sodium 301.2 mg, Sugar 20.1 g
BANANA CREAM & PEANUT BUTTER MOUSSE PIE
My pie is special because it is ultra creamy and has three foods I desire most-peanut butter, banana and milk chocolate. I opted to make my own pie filling from scratch as it takes very little time and the result is definitely worth it. The peanut butter mousse is light and has velvety smooth texture. It is a melt-in-your mouth dessert and my husband gave it a 5-star rating.-Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 25
Steps:
- In a small bowl, combine the graham cracker crumbs, sugar and butter; stir in melted chocolate until crumbs are coated. Press onto the bottom and up the sides of a 9-in. pie plate. Place crust in freezer., For filling, in a small heavy saucepan, combine the brown sugar, cornstarch and salt. Stir in cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and vanilla. Cool for 15 minutes, stirring occasionally., Toss banana slices with lemon juice to coat; arrange in crust. Pour filling over bananas and spread to cover. Cover with plastic wrap; refrigerate 1 hour., For topping, in a small saucepan over low heat, melt peanut butter chips and 1/2 cup cream. Remove from the heat. Stir in peanut butter; transfer to a large bowl. In a small bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks just start to form (do not overbeat). Fold into peanut butter mixture until blended. Spread over filling, making soft peaks with back of spoon., In a microwave, melt chips and butter; drizzle over pie. Refrigerate for 2-3 hours or until firm. Remove from the refrigerator 10 minutes before cutting.
Nutrition Facts : Calories 685 calories, Fat 48g fat (26g saturated fat), Cholesterol 194mg cholesterol, Sodium 281mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 3g fiber), Protein 10g protein.
FUDGY PEANUT BUTTER MOUSSE PIE
There's a layer of fudge ice cream topping on the bottom of this peanut butter mousse pie-then another layer on top. (Yup. It's as yummy as it sounds.)
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Spread 1/2 cup fudge topping onto bottom of pie crust. Freeze 10 min. Meanwhile, beat cream cheese, sugar and 1/4 cup peanut butter in medium bowl with mixer until blended. Gently stir in COOL WHIP.
- Spoon cream cheese mixture into crust; cover with remaining fudge topping. Microwave remaining peanut butter in microwaveable bowl on HIGH 30 sec. or until melted when stirred; drizzle over pie. Swirl gently with spoon.
- Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 400, Fat 22 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 30 mg, Sodium 270 mg, Carbohydrate 47 g, Fiber 1 g, Sugar 32 g, Protein 5 g
PEANUT BUTTER MOUSSE PIE
Make and share this Peanut Butter Mousse Pie recipe from Food.com.
Provided by Naren-lee
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To make crust, combine the chocolate wafers and melted butter. Press into the bottom and sides of a 9 inch pie dish.
- To make filling, beat the peanut butter with 1/2 cup butter until light and fluffy. Beat in sugar. Add the egg yolks and vanilla and beat well.
- Beat the cream until light and soft peaks form. Fold it into peanut butter mixture. Fold in chocolate bars or chips.
- Mound into the pie shell. Refrigerate for at least 2 hours before serving.
- Enjoy!
Nutrition Facts : Calories 667.4, Fat 53, SaturatedFat 25.5, Cholesterol 154.4, Sodium 250.4, Carbohydrate 42.9, Fiber 2.4, Sugar 32.2, Protein 10.7
BLACK BOTTOM PEANUT BUTTER MOUSSE PIE
This recipe comes from epicurious.com. Absolutely the best recipe for those who love the chocolate/peanut butter combo like myself!!
Provided by DoubleAs Mom
Categories Pie
Time 30m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F 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.
- Meanwhile, combine chocolate chips, 2/3 cup cream, corn syrup, and 1 teaspoon vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.
- Microwave peanut butter chips and 3/4 cup cream in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. Whisk in peanut butter and 1 teaspoon vanilla. Cool to barely lukewarm. Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions. Spoon mousse over chocolate layer. Chill at least 1 hour and up to 1 day.
Nutrition Facts : Calories 638.1, Fat 49.7, SaturatedFat 28.5, Cholesterol 113.8, Sodium 143.3, Carbohydrate 45.8, Fiber 3.1, Sugar 33.9, Protein 8
PEANUT BUTTER AND CHOCOLATE MOUSSE PIE
This recipe is from an email from the www.hersheys.com website. The cook time listed is really for refrigeration time.
Provided by senseicheryl
Categories Pie
Time 8h10m
Yield 1 9-inch pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1-1/2 cups peanut butter chips. Beat cream cheese, powdered sugar and 1/3 cup milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into cooled crust.
- Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. Combine sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat at medium speed until stiff; pour in gelatin mixture, beating until well blended. Spoon into crust over peanut butter layer. Refrigerate several hours. Garnish with remaining chips. Cover; store leftover pie in refrigerator.
Nutrition Facts : Calories 700.9, Fat 44.5, SaturatedFat 20.9, Cholesterol 73, Sodium 343.4, Carbohydrate 62.5, Fiber 4.3, Sugar 40, Protein 13.9
BLACK-BOTTOM PEANUT BUTTER MOUSSE PIE RECIPE - (4.3/5)
Provided by june
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spray 9-inch diameter glass pie dish with nonstick spray. Blend graham crackers, melted butter, and 2 tbsp 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. Meanwhile, combine chocolate chips, 2/3 cup cream, corn syrup, and 1 tsp vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes. Microwave peanut butter chips and 3/4 cups cream in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. Whisk in peanut butter and 1 tsp vanilla. Cool to barely lukewarm. Beat remaining 1 cup cream and 2 tbsp sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions. Spoon mousse over chocolate layer. Chill at least 1 hour and up to 1 day. For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts. *If buying pre-made graham cracker crust, purchase extra large 10" size.
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