Go Back
Print Recipe

Peanut Butter Mousse Pie

Prep Time45 minutes
Refrigerator Time1 day
Total Time1 day 45 minutes
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.