Fudgy Peanut Butter Mousse Pie Recipes

PEANUT BUTTER MOUSSE PIE

Steps:

• Heat oven to 350°F.
• Combine all crust ingredients in bowl. Press onto bottom and up sides of 9-inch pie plate. Bake 10-12 minutes or until set.
• Beat 2 cups whipping cream in bowl until stiff peaks form; set aside.
• Combine milk, peanut butter and pudding mix in bowl; beat with whisk until smooth. Gently stir whipped cream into peanut butter mixture.
• Pour mixture into crust. Cover; refrigerate 2 hours or until filling is set.
• Sprinkle chopped candy bars over pie; garnish with whipped cream.

PEANUT BUTTER MOUSSE PIE

Steps:

• Preheat the oven to 350°F.
• Place the peanuts in a food processor and pulse until they're ground to a chunky powder. Add the graham cracker crumbs and sugar and pulse until combined. Sprinkle the melted butter over the crumbs and pulse to combine. Pour the crumbs into a 9" pie plate. Press the crumbs onto the bottom and sides of the pan. Bake until golden brown, about 10 minutes.
• Take the pan out of the oven and press down any puffy spots and press to close any gaps in the crust. If using chocolate, sprinkle the chopped chocolate onto the warm crust and let it melt. Spread the chocolate. Cool to room temperature. If using the jelly instead of chocolate, spread it onto the cooled crust. Chill in the refrigerator until you're ready to assemble the pie.
• Place the cool water into a microwave safe bowl. Sprinkle the gelatin over the water, whisk briefly to combine and set aside to bloom.
• Whip the cream to soft peak and set in the refrigerator while you prepare the other ingredients.
• Combine the yolks and sugar in a mixer bowl. Add the vanilla bean or extract.
• Set the bowl with the yolks over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk until the mixture is warm to the touch. Move the bowl to the mixer (or use a hand mixer) and whisk until the yolks are completely cooled and have lightened in color and texture.
• Whisk 1/3 of the peanut butter into the yolk mixture until smooth. Add the remaining peanut butter in two batches. Whisk 1/2 the whipped cream into the peanut butter mixture. Whisk in the remaining cream until it's about 1/2 way incorporated.
• Heat the bloomed gelatin in the microwave in 10 second increments until it's hot to the touch (just 20 seconds in my microwave). Working quickly, add a cup of the mousse to the warmed gelatin
• Whisk immediately until completely combined. Pour the gelatin mixture back into the mousse. Immediately whisk until the mousse is smooth and the gelatin is evenly incorporated.
• Pour the peanut butter mousse into the chilled crust. Spread to an even layer. Refrigerate at least 2-3 hours to set the mousse.
• Whip the cream to full peak with the sugar and vanilla. Pipe or spread the cream onto the filling, sprinkle the chopped nuts over the cream.
• Serve chilled.

FUDGY PEANUT BUTTER MOUSSE PIE

Steps:

• Prepare the pie crust, bake, and set aside until completely cooled.
• Combine the chocolate chips and 2/3 cup peanut butter in a medium microwave-safe bowl. Microwave on high power at 1 minute intervals, stirring after each interval, until melted and smooth. Set aside.
• In a large bowl, beat the heavy cream, 1/3 cup powdered sugar, and vanilla until stiff peaks form. Fold one cup of this mixture into the melted chocolate mixture. Put all but 1/2 cup of the chocolate mixture in the bottom of the baked pie crust. Reserve rest of cream.
• Now beat the cream cheese, 3/4 cup peanut butter, 3 tablespoons butter, and 2 cups powdered sugar until soft and fluffy. Fold in the rest of the whipped cream.
• Pile the peanut butter mixture on top of the chocolate mixture in the pie crust.
• Drop the remaining chocolate mixture by spoonfuls on the pie, and swirl the chocolate and peanut butter mixtures together. Garnish with the chocolate covered peanuts, cover, and refrigerate for 2-3 hours.

FUDGY PEANUT BUTTER MOUSSE PIE

Steps:

• Spread 1/2 cup fudge topping onto bottom of pie crust. Freeze 10 min. Meanwhile, beat cream cheese, sugar and 1/4 cup peanut butter in medium bowl with mixer until blended. Gently stir in COOL WHIP.
• Spoon cream cheese mixture into crust; cover with remaining fudge topping. Microwave remaining peanut butter in microwaveable bowl on HIGH 30 sec. or until melted when stirred; drizzle over pie. Swirl gently with spoon.
• Refrigerate 2 hours or until firm.

SMOOTH AND CREAMY PEANUT BUTTER PIE

Steps:

• In a large bowl, mix together peanut butter, cream cheese and sugar. Then stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.
• Pour filling into pie crust and refrigerate for about 3 hours until pie is firm.

FUDGY PEANUT BUTTER MOUSSE CUPS

Steps:

• Adjust oven rack to middle position and preheat oven to 350°F.
• Grease 12 cup mini-muffin tin. Combine cookie mix, pecans and flour in bowl. Slowly stir in butter until mixture resembles wet sand. Press 1 TBSP cookie mixture into bottom and sides of each muffin cup. Bake until golden, about 10 minutes. Cool 20 minutes in tin, then turn out cookies. Repeat with remaining dough.
• With electric mixer on medium high speed, beat 1 cup cream to stiff peaks, about 2 minutes. In another bowl, beat peanut butter, cream cheese, sugar and vanilla on medium speed until smooth, about 1 minute.
• Fold in whipped cream.
• Microwave chocolate and remaining cream in a small bowl, stirring occasionally, until smooth, about 1 minute. Pour 1/2 tsp chocolate mixture into each cookie cup, then fill cups with 1 TBSP peanut butter mixture. Drizzle remaining chocolate evenly over cookies and refrigerate until firm, about 1 hour.

PEANUT BUTTER FUDGE PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. , In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. , Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.,

REESE'S MOUSSE PIE

Steps:

• Bake crust according to directions.
• Cool.
• Sprinkle gelatin over cold water in small bowl, let stand 1 minute to soften.
• Add boiling water, stir until gelatin is completely dissolved.
• Cool slightly.
• Combine sugar and cocoa in medium bowl; add whipping cream and vanilla.
• Beat at medium speed until stiff; pour in the gelatin mixture, beating until well blended.
• Spoon 1 cup of the chocolate mixture into cooled crust; refrigerate while preparing peanut butter layer.
• Melt 1 1/2 cups peanut butter chips as directed on package.
• Beat cream cheese and powdered sugar in medium bowl; gradually.
• add 1/3 cup milk until smooth.
• Add melted chips; beat well.
• Beat in remaining 2 tablespoons milk.
• Lightly spread over chocolate layer in crust.
• Top with remaining chocolate mixture.
• Refrigerate several hours.
• Garnish with remaining chips.
• Cover; store leftover pie in refrigerator.

FUDGY PEANUT BUTTER CREAM PIE

Steps:

• Spread 1/2 cup fudge topping onto bottom of crust. Freeze 10 min.
• Beat peanut butter and milk in large bowl with whisk until blended. Add dry pudding mixes; beat 2 min. (Pudding will be thick.) Stir in half the COOL WHIP; spoon into crust. Cover with remaining COOL WHIP.
• Refrigerate 3 hours or until firm.
• Warm remaining fudge topping, then drizzle over pie just before serving.

DECADENT PEANUT BUTTER PIE

Steps:

• Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
• Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH (100% topping), for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
• Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.