Ingredients
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 salted caramel sauce, store-bought or homemade
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
Directions
Make the crust:
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Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.
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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:
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In a microwave-safe bowl, heat the chocolate on high in 30 second intervals, stirring between each interval, until melted and smooth. Let cool.
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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:
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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.
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Spread the cream evenly over the mousse layer. At this point you can refrigerate overnight if desired.
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Just before serving, drizzle with caramel sauce.
Recipe 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.
Tessa, I’ve made this more than once and it is always a big hit. Combination of peanut butter and chocolate- yum! Your French Silk pie is also awesome. Whenever I want a recipe for a special event or get-together I know I can count on your recipes! Another favorite – your Browned butter carrot cake! Thank you for all of your outstanding recipes. Making the Chocolate Peanut Butter Mousse Pie for Bunco tomorrow night. My husband is complaining because he never gets to taste it- I keep taking it to other events, so I will be making it again for Easter.
Way too much Oreo crumbs for this recipe, practically filled the pie pan. I failed to read the entire recipe before hand, didn’t realized how long it would take to make so I had to cut some of the cooling times but it turned out fine and was delicious.
Is natural peanut butter ok?
Hi Mackenzie! We don’t usually recommend using a completely natural PB as the oil usually ends up too separated to mix into a recipe nicely. Tessa used Skippy natural peanut butter, which requires no stirring. I hope that helps!
I made this for dessert on Thanksgiving. I am not a fan of peanut butter, but this was one of the most delicious pies. The peanut butter was whipped to a creamy consistency, and combined with the chocolate mousse and caramel, it was perfect. A big hit!
So happy to hear how much you loved it and that it was a hit, Robin! Thanks for sharing!
Do you melt your peanut butter before adding to your whipped cream?
Nope! The only peanut butter needing to be melted is the additional peanut butter used for drizzling 🙂
Can this be frozen?
Hi Susanne! Thanks so much for asking, I just added that to the Recipe Notes!
Can u please give the metric conversions too… Thanks in advance
Hi Tasneem! This is an older recipe that we haven’t had a chance to update to include metric conversions yet. Please feel free to sign up for our free Ingredients Measuring Guide to help convert the ingredients. Thank you 🙂
What if your mixer does not have a whisk attachment? Better to hand whisk or use regular mixing equipment?
We highly recommend using a mixer with a whisk attachment. Whisking by hand could easily take an extra hour or more, plus a lot of arm strength!
I will rate after I make it. Just a suggestion, the 35 mins is very misleading. Was going to make for an early afternoon party and then read it needed 6 hours in fridge and then overnight with the topping
Hi Tricia, thanks so much for your feedback! I’ll bring your suggestion to our next team meeting 🙂
I made this for my son and his family for Father’s Day. It was a big hit! Everyone (grandparents, parents, kids) all loved it. It’s a rich pie so smaller pieces are in order.
The recipe was easy to follow. The only change I made was to drizzle the toppings earlier than it states so it would be done before traveling.
I definitely recommend it.
Wonderful! I’m so pleased to hear you used this recipe for Father’s Day and that it was such a hit! 🙂
This was delicious! Will make again! It is a keeper!
Very very tastefull indeed!! We really loved it. I used your homemade caramel sauce, which is very easy to make and very yummy too!
Maybe let people know it requires 6hrs in the freezer at the top, in total time. I bet it’s tasty, but I won’t know for another 6hrs because it says total time 35min.
Super easy and absolutely delicious! Thank you so much- perfect summer dessert!
The most yummy pie I have made. So simple with sinful flavours my family was so impressed. Will definitely make again!!! Great work ❤️
oh boi that was gooooood
Great tasting desert pie
I followed the directions but mine didn’t turn out like this. The middle layer is not as fluffy or mouse like. The top layer fell flat after adding the pb and other ingredients. What happened??
its called you cant cook doush
This pie is SO delicious! I couldn’t stop dipping my finger in the bowls over and over again. We took it to a Thanksgiving dinner and it was the first pie to be eaten out of all 15! I’ve had a lot of requests for the recipe, and am happy to share it with all.
I did accidently use 1 c of pb. Think it was better because I used the cheap stuff. If I was to be use real pb, then I’d use what is recommended. Super tasty!
Made this exactly as directed and all parts (crust, filling, topping) turned out great! I used whipping cream (35%) and didn’t have any curdling …
My topping also curdled the first time I made it and I’m not sure why. I tried it again and whipped the cream until it was extra thick and then first added the sugar while it was mixing then the vanilla and the peanut butter last. I didn’t mix the peanut butter for too long and finished with hand mixing it together and that worked and no curdling! (I used Jif regular creamy peanut butter)
My brother made this at a party, and was so good. So I decided to make it, but vegan 😀
I used Schlagfix whipping cream as heavy cream, Regular store peanut butter, and also regular cooking chocolate.
First of all, we had WAY too much cream, like doubled for each the two creams
I also had not enough oreo I think, it was hard making the crust high enough on the sides, we added double butter because it seemed not enough (vegan butter not margarine, which is a bit different)
We never tried this kind of recipe, and our creams were really “stiff” and held beyond our expectations (which never happened with the schlagfix)
We also did our own caramel, as the recipe mentionned here, but halved and vegan.
So at the end we had a big pie, and six small cups (we put whole oreos on the bottom), and took more than a week to finish everything
The consistence was so thick and melted in the mouth, it was almost like you could chew it
We topped everything with leftover caramel and bits of oreos
Do you have to refrigerate the filling before you put on the topping, or can you layer it at the same time and refrigerate it all at once?
When I did the PB topping mine also curdled. I did as Karen advised and drained the excess moisture out then rewhipped the frosting and tie turned out nice and smooth!
hm I drained all the watery-ness off of it and beat it again and it turned out great! at least it can be saved
I had the same problem with the peanut butter topping – it’s turned into a watery, chunky curdled-looking mess. I used heavy cream (35%) and smooth peanut butter and icing sugar and vanilla. I don’t know what went wrong. I tried with both a stand mixer and with a hand mixer.
How far in advance can this be made? I would like to make it tonight for the sunday.
Hur gör jag en Hemmagjord caramellsås???
I Also Do wonderig how to make the homemade caramelsauce????
Do you have a hard copy of your cookbook? I don’t do e-cookbooks.
how to make home made caramelsauce
Hi, this pie looks amazing! I was just curious though, what type of peanut butter do you use? Is it natural peanut butter or something more processed, like Kraft? Thanks!
I usually don’t recommend using a completely natural PB as the oil usually ends up too separated to mix into a recipe nicely. I believed I used Skippy natural peanut butter which requires no stirring.
I see a couple of people had the same problem with the topping – the peanut butter whipped cream. I made this yesterday and had the same problem – it turned into kind of a curdily mess (not a word probably) but you get the idea. It wasn’t at all like you describe and how looked in photos. I can’t find any answers to the other comments about this problem.
Hi Melinda, what kind of peanut butter did you use?
This looks like the perfect pie for me. It sounds good and looks divine!
I am having the same problem with the peanut butter layer…… any advice ?
hello, i’ve made the peanut butter whipped cream 2 times now and it’s goopy, not fluffy.. do you happen to know what i’m doing wrong?
I dont have a big mixer , only a hand mixer so I don’t have a whip attachment. Will it still work to use the regular beaters that come with a hand mixer? This sounds so very yummy , I want to try it.
My topping turned into a slushy mess. what did I do wrong? I thought I did it just as directed. :. (
Do you mean the peanut butter whipped cream?
Ok, so I have made everything but the topping, it has been in the fridge for at least six hours, but I’m tired and don’t want to make the topping until tomorrow. Is that ok?
Of course, Katie! That should be just fine.
Love this recipe so much i hope i try it soon. Thanks.x
Can i replace semisweet chocolata with nuttela.in chocolate peanut butter caramel mouss pie recipt thnxx & itry minni cheesecake very lovley
Omg that looks incredible! That peanut butter whipped cream sounds dangerously good 😛 The chocolate filling looks fab too–so fluffy and rich!
I may not watch that show but I can see a serious guilty pleasure in this pie. Who am I kidding I wouldn’t be guilty of anything except maybe taking half the pie as 1 slice.
Peanut butter, chocolate, and caramel all in one dessert? I think i just died and went to heaven. This looks incredible! For me, my guilty pleasure (other than dessert like this 😉 ) is the bachelor/bachelorette. Total trash but I can’t help but getting totally wrapped up in it!
Ahhh I can’t get sucked into the bachelor/bachelorette because the episodes are just SO loooong! Though who are we kidding, I really wouldn’t need much convincing to get wrapped up either 😉
Oh my god all the best flavors wrapped into one pie. I wish I had been at your Thanksgiving table!
Ummm… too many guilty pleasures to admit, but I’ll try… ANTM, DWTS, American Idol (sadly only one more season) RH of Atlanta, Duck Dynasty and on and on. With a 5 year old special needs child, I can only watch these late at night so my DVR gets plenty of exercise…..which is what I’m gonna need if I make this decadent pie!!
Haha! Heart my DVR 🙂 Hope you do make the pie soon!
Real Housewives guilty pleasure + beyond delicious, decadent pie with all the best flavors = awesome 🙂
The two go together for a pretty perfect night in 🙂