We were watching a cooking show a while back and this was a quick segment which was very vague, no measurements or anything like that. We knew most of the ingredients but had to determine others and how much of each, below is what we came up with.
Peanut Butter Mousse Pie
Servings: 8 – 16
Ingredients
- 1 pkg Oreos
- 2 tbsp Unsalted Butter, melted
- 16 oz Peanut Butter Cups plus more for topping
- 2 c Peanut Butter natural salted
- 1 3/4 c Sugar
- 16 oz Cream Cheese, softened
- 2 c Heavy Whipping Cream
Instructions
- Blend Oreo cookies in a food processor until fine. Add melted butter to combine.
- Press the mixture into the bottom of a spring form pan to form a thick crust.
- Roughly chop peanut butter cups.
- Beat peanut butter, sugar, and cream cheese until well mixed.
- Add the chop peanut butter cups and continue mixing until incorporated. Add a small amount of additional sugar if desired. Transfer to a large bowl and set aside.
- In a separate bowl beat the heavy whipping cream until stiff peaks form.
- Fold the whipped cream into the peanut butter mixture.
- Pour the mixture into the pan on top of the Oreo crust.
- Top with remaining chopped peanute butter cups.
- Refrigerate for 24 hours before serving.
Notes
- You can use milk or dark chocolate peanut butter cups based on your preference. We use Trader Joe’s dark chocolate variety.
- For an alternate decoration, use whole peanut butter cups instead of chopped ones.