This light and creamy peanut butter mousse pie with marshmallow whipped cream and pretzel crust is the ultimate sweet and salty indulgence.
When my friend Andie Mitchell sent me an advance copy of her book Eating in the Middle: A Mostly Wholesome Cookbook I couldn’t put it down. Every page held another gorgeous photo, another recipe I couldn’t wait to try.
Chocolate raspberry breakfast pudding, coconut curry brussels sprouts, and cheddar biscuit-topped barbecue chicken pie— oh my!
But it should come as no surprise to anyone that the first recipe I made came from her dessert chapter. From the moment I laid eyes on this peanut butter mousse pie, I knew I had to have it.
Andie is perhaps most known for the fact that she lost 135 pounds and wrote about it on her blog and in her memoir “It Was Me All Along“. You might be thinking— how could someone dedicated to weight-loss turn around and share a pie recipe like this?
“Eating in the Middle” is not full of over-the-top indulgent desserts like this, and it’s not all salads and vegetables either. It lives up to its name, with real recipes for a balanced life. There’s healthy stuff, hearty stuff, and plenty of delicious sweet stuff too.
You guys, this cookbook speaks to me so much.
I could have easily eaten this whole pie all by myself. The sweet and salty pretzel crust! The creamy peanut butter mousse! The marshmallow whipped cream! Put it together and it’s just so unbelievably delicious. Maybe the best combo ever?
But in keeping with the spirit of the book, I enjoyed two small slices and gave the rest away. And I’m already looking forward to the next time I make this pie, because there definitely will be a next time.
I mean, come on. This pretty much speaks for itself:
Peanut Butter Mousse Pie with Marshmallow Whipped Cream and Pretzel Crust
For the pretzel crust:
- 4 cups mini pretzels (200 grams)
- ½ cup dry-roasted unsalted peanuts (70 grams)
- ¼ cup powdered sugar (30 grams)
- ½ cup unsalted butter , melted (113 grams)
For the peanut butter mousse:
- 1 ¼ cup heavy whipping cream (310 ml)
- 8 ounces cream cheese , at room temperature (227 grams)
- 1 cup creamy peanut butter , not natural style (270 grams)
- ¾ cup powdered sugar (90 grams)
- 1 teaspoon vanilla extract
For the marshmallow whipped cream:
- 1 cup heavy whipping cream (250 ml)
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar (50 grams)
- 7 oz jar marshmallow fluff (200 grams)
- Additional peanuts
- Additional mini pretzels
- 2 ounces dark chocolate , coarsely shaved (56 grams)
To make the crust:
- Preheat oven to 375°F.
- In a food processor, pulse the pretzels and peanuts until finely ground. Stir in powdered sugar and melted butter.
- Press into the bottoms and sides of a 9-10 inch pie dish. Bake until the crust is set and just turning golden brown, about 10 minutes. Let cool completely.
To make the filling:
- With an electric mixer beat heavy cream on medium-high speed to stiff peaks, about 2 minutes. Transfer to a bowl and set aside.
- Beat the cream cheese and peanut butter on medium speed until smooth. Add the powdered sugar and vanilla extract and beat until smooth.
- Using a rubber spatula, gently fold the whipped cream into the peanut butter mixture in 3 additions. Spread the mixture into the cooled pretzel crust.
To make the whipped cream:
- With an electric mixer beat heavy cream, sugar, and vanilla on medium-high speed to stiff peaks, about 2 minutes.
- Add the marshmallow fluff in 2 additions, beating after each until fully incorporated, about 2 minutes.
- Spread whipped cream on top of pie. Sprinkle with peanuts, pretzels and chocolate shavings.
- Chill for at least 2 hours before serving.
Disclosure: I was sent a free review copy of “Eating in the Middle“, however I was not provided any compensation for writing this post. All opinions are always 100% my own.