Peanut Butter Mousse Pie with Marshmallow Whipped Cream and Pretzel Crust
This peanut Butter Mousse Pie is the most indulgent sweet and salty dessert! Everyone always asks me for this recipe.
Ingredients
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)
For topping:
- Additional peanuts
- Additional mini pretzels
- 2 ounces dark chocolate , coarsely shaved (56 grams)
Instructions
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.
Notes
Recipe from Eating in the Middle.
Calories: 688kcal, Carbohydrates: 60g, Protein: 12g, Fat: 47g, Saturated Fat: 23g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 16g, Trans Fat: 0.3g, Cholesterol: 90mg, Sodium: 497mg, Potassium: 324mg, Fiber: 3g, Sugar: 30g, Vitamin A: 1148IU, Vitamin C: 1mg, Calcium: 75mg, Iron: 2mg
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