Tessa's Recipe Rundown
Taste: Like everything that is good in the world wrapped up into one sinful bite.
Texture: Somehow both light and airy, yet rich and creamy.
Ease: Surprisingly easy, just make sure you have an electric mixer to make easy work of all that whipping!
Pros: So decadent and delicious.
Cons: None!
Would I make this again? Oh yes.
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When I first published this Chocolate Peanut Butter Caramel Mousse Pie recipe back in 2015, it was my family’s Thanksgiving dessert.
Not a crumb was left.
This pie is seriously decadent. Filled with pretty much everything delicious in the world, wrapped up into one fabulous pie. It’s a joy to eat.
And, bonus: it’s surprisingly easy to make, too! No fancy pastry pie shell, but a simple, easy Oreo crust instead. You can be fancy and make your own caramel, or make it easier and buy it from the store. And the PB whipped cream comes together in no time!
This pie absolutely belongs on your Thanksgiving table this year! It also makes a great Friendsgiving pie, Christmas dessert, or a great addition to an office potluck.
I hope you enjoy this amazing pie as much as I do!
Sprinkle of Science
How to Make Chocolate Peanut Butter Caramel Mousse Pie
What Kind of Peanut Butter Should I Use in This Pie?
I recommend using conventional creamy peanut butter for this recipe, such as Skippy or Jif. Any kind of “natural” peanut butter that doesn’t include an added oil to stabilize the mixture could result in a pie filling that will become oily and separated. If you must use natural peanut butter, make sure it’s extremely well stirred and smooth before using.
Do I Have to Make Caramel From Scratch?
No, but I do encourage you to make your own because it’s super easy. Learn how to make my simple homemade caramel sauce here.
If you’re short on time, feel free to use store-bought caramel for this pie. I love Trader Joe’s Salted Caramel Sauce.
How Much Caramel, Melted Chocolate, and Peanut Butter for Topping?
This is entirely up to you and your taste preferences! Simply melt the peanut butter and chocolate in your microwave, allow to cool slightly, and drizzle as much of each, plus more caramel, as you’d like over your pie before serving.
Can’t Have Peanuts? Use Almond Butter Instead!
- I haven’t tested this myself, but you should be able to replace the peanut butter with the same amount of almond butter.
- Drizzle with caramel sauce, melted chocolate, and melted almond butter to finish.
- This 1:1 swap works perfectly in my Peanut Butter Pie recipe and my Peanut Butter Cookies recipe.
- Let me know in the comments below if you give it a try!
Which Pie Pan Should I Use for This Pie?
I used my favorite Emile Henry ceramic pie dish, but any 9-inch pie pan should work just fine here. Learn more about the different types of pie pans, and which is best, here.
Can I Freeze Mousse Pie?
Yes! I recommend freezing before adding the whipped cream and any toppings. Freeze in an airtight container for up to one month, and thaw overnight in the refrigerator before adding whipped cream and toppings, and serving. Please note that freezing and thawing this pie may slightly alter the texture, but it will still be delicious.
More Thanksgiving Recipes You’ll Love:
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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
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
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 post was originally published in 2015 and has been updated with additional recipe tips.
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?