Peanut Butter Mousse Pie with Marshmallow Whipped Cream and Pretzel Crust
A most indulgent sweet and salty dessert!
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.
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