chocolate mousse peanut butter pie

peanut butter pie

Let’s read that title again. “Chocolate mousse peanut butter pie“. You already know if you want this recipe in your life or not.

This cake is pure indulgence and definitely one for the dessert lovers. Soft, light cream, dense chocolate mousse, crunchy peanuts, smooth peanut butter cream and a crisp Oreo base. There’s so much to enjoy!


If you’re celebrating Thanksgiving this would be a great one to serve, because what do you need after an enormous roast dinner but cake that’s about a billion calories per slice?

Don’t make the mistake I did and serve up whopping great 45° wedges, it’s far too rich and sickly! Serve a slim slice however and your guests will be cooing with delight. Make it for a special occasion and you’ll be very popular.

There’s a few stages involved and you need to put some time aside to do all the bits and pieces. Be prepared for bain maries, multiple mixing bowls and plenty of whisking so bring your whipping arm.

This recipe is based on one from an issue of the Jamie Oliver magazine.

peanut butter pie

chocolate mousse peanut butter pie


For the base:

  • 250 g Oreo biscuits crushed
  • 75 g melted butter
  • 1 tablespoon flour

For the peanut butter cream:

  • 250 g peanut butter
  • 1 tablespoon icing sugar
  • 50 g melted butter
  • 50 g salted peanuts chopped

For the chocolate mousse:

  • 175 g chocolate milk or dark as you wish
  • 2 eggs separated
  • 50 g caster sugar
  • 3 g gelatine snipped into stamp-sized pieces
  • 200 ml double cream whipped to soft peaks

For the cream topping:

  • 300 ml double cream
  • 2 tablespoons icing sugar


  • Preheat the oven to 180C. Combine the crushed biscuits with the butter and the flour and press into the base and sides of a 20cm cake dish. Freeze for 10 minutes, and then bake in the oven for 10 minutes to crisp off. Turn the oven off and return the dish to the fridge until needed.
  • For the peanut butter cream, beat the peanut butter, icing sugar and butter together until smooth. Pour over the crushed biscuits and pop back in the fridge.
  • For the chocolate mousse, soak the gelatine in cold water while you get on with everything else. Set a bowl over a pan of simmering water and melt the chocolate. When completely melted pop the bowl to one side to cool. Get another bowl on the saucepan but this time with the egg whites and sugar. Whisk constantly until doubled in size.
  • Mix the egg yolks into the chocolate, and then add the gelatine. Fold in the egg whites, followed by the cream. Spread this over the peanut butter goop and again return to the fridge.
  • For the cream topping, whip the cream and sugar together until stiff and top the cake with it. Shave or grate the remaining chocolate over the top. You could eat it straight away but it’s best to leave it for an hour in the fridge.

More pie recipes?

Try Sarah’s pumpkin crostata

Or my pumpkin pie

Or this evergreen key lime pie


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.