Chocolate Peanut Butter Pie
Serves 10
35 mins prep
8 mins cook
135 mins chill
180 mins total
A buttery Oreo crust filled with creamy whipped peanut butter mascarpone mousse, topped with silky chocolate ganache. This rich, decadent pie is for the peanut butter lovers!
Oreo Cookie Crust
Peanut Butter Mousse
Chocolate Ganache
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Oreo Cookie Crust: Add the Oreo cookies to a food processor and pulse to fine crumbs. Add in the melted butter and pulse until fully combined. Press the mixture into the bottom and sides of a 9” pie pan. Bake at 350°F for 8 minutes, until it just starts to puff. Set aside to cool.
Peanut Butter Mousse: In the bowl of a stand mixer fitted with a whisk attachment, add the mascarpone cheese and peanut butter and mix just until combined. Mix in the powdered sugar and vanilla extract, until incorporated. Scrape the bowl with a rubber spatula.
Start the mixer at medium speed and slowly stream in the heavy cream. Once all the cream is added, continue mixing until the mousse has slightly thickened. Scrape well to the bottom of the bowl.
Increase the mixer to high speed and whip until the mixture thickens and forms stiff peaks. Be careful not to overmix.
Add the peanut butter mousse to the cooled Oreo pie crust. Spread the filling to the edges, and smooth the top with an offset spatula. Chill in the fridge for at least 15 minutes while you make the ganache.
Chocolate Ganache: Combine the chopped chocolate and heavy cream in a heatproof dish and microwave for 20 seconds, then stir the mixture to combine. Repeat this process, stirring until the chocolate is completely melted and the mixture is smooth and shiny. Be careful not to overheat the ganache and only heat as much as needed to melt the chocolate. Allow to cool for about 5 minutes.
Pour the slightly cooled (but still spreadable) ganache on top of the peanut butter mousse and spread it out evenly, leaving a small border of mousse showing. Chill in the fridge for at least 2 hours, to allow the ganache and filling to set up.
Slice the pie and enjoy!
