Peanut Butter Mousse Pie

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."

Ingredients 7 h 30 m {{adjustedServings}} servings 457 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Chill a bowl in the refrigerator or freezer for at least 20 minutes.
  2. 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.
  3. 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.
  4. Pour batter into prepared crust. Freeze uncovered for 1 hour. Cover tightly with plastic wrap and freeze until set, 6 hours.
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Reviews 3

  1. 4 Ratings


I could not buy a cookie crust at the nearby grocery store so i used graham cracker crust instead. True to the author's notes, 'Very sweet but super yummy!' Try a slice with chocolate fudge syrup drizzled on top. This pie has great texture and I would definitely make it again.


This is one of our favorites, but you better be a peanut butter lover!!!


I saw peanut butter, and I saw mousse, and I had to try it. Turns out that this recipe is fantastic--you've got this tremendous light texture with a full dose of peanut butter and cream cheese, two things that are usually really heavy. It just makes for a spectacular contrast that was devoured at our home in, literally, seconds. I turned this into a low-carb recipe by swapping out the confectioner's sugar for Splenda and making an almond-flour crust with butter and Splenda on the bottom. I'm figuring a total of less than ten carbs per slice (if divided into eight pieces)--that's marvelous for how good this was. Don't pass this one up--it's a great recipe, different, and entirely satisfying ;)