Chocolate Peanut Butter Caramel Mousse Pie

Name: Chocolate Peanut Butter Caramel Mousse Pie
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 9-inch
Ingredients: 20 Oreo cookies; 3 tablespoons unsalted butter; 8 ounces semisweet chocolate; 1 cup heavy cream; 1/2 cup homemade salted caramel sauce; 1 1/2 cups heavy cream; 1/2 cup smooth peanut butter; 2 tablespoons confectioners' sugar; 1 teaspoon vanilla extract; Additional caramel sauce; Additional peanut butter; Additional semisweet chocolate

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4.7

54 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings
1 9-inch
Course
Dessert
Cuisine
American

Chocolate Peanut Butter Caramel Mousse Pie

Joshua Davis

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Chocolate Peanut Butter Caramel Mousse Pie is made with an Oreo crust, chocolate caramel mousse filling, and peanut butter whipped cream to top it all off. Decadent!

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Ingredients

Servings

For the crust:

20 Oreo cookies (regular-stuffed, filling intact)
3 tablespoons unsalted butter, melted

For the filling:

8 ounces semisweet chocolate, chopped
1 cup heavy cream
1/2 cup homemade salted caramel sauce or store-bought

For the peanut butter whipped cream:

1 1/2 cups heavy cream
1/2 cup smooth peanut butter
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Additional caramel sauce, for drizzling
Additional peanut butter, melted, for drizzling
Additional semisweet chocolate, melted, for drizzling

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Instructions

Make the crust:

Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.
Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.

Make the filling:

In a microwave-safe bowl, heat the chocolate on high in 30-second intervals, stirring between each interval, until melted and smooth. Let cool.
In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until soft peaks form. On medium speed, gradually add the caramel and continue whipping until medium-stiff peaks form. Gently fold in the cooled melted chocolate until combined. Pour into cookie crust and cover with plastic wrap. Refrigerate for at least 6 hours.

Make the topping:

In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until thickened. Add the peanut butter, sugar, and vanilla and beat on high speed until soft peaks form. Be careful not to overbeat.
Spread the cream evenly over the mousse layer. At this point you can refrigerate overnight if desired.
Just before serving, drizzle with as much caramel sauce, melted chocolate, and melted peanut butter as desired.

Notes

This pie can be frozen before adding the whipped cream and any toppings are added, but doing so may slightly alter the texture after thawing. Freeze in an airtight container for up to one month, and thaw overnight in the refrigerator before adding whipped cream and toppings.