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Peanut Butter Mousse Pie with Marshmallow Whipped Cream and Pretzel Crust | completelydelicious.com

Peanut Butter Mousse Pie with Marshmallow Whipped Cream and Pretzel Crust

Print Recipe
A most indulgent sweet and salty dessert!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Author Annalise

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