NO WORDS. I literally don’t have any words. A pie had the ability to take my words from me! And not just any pie...This ridiculous Peanut Butter Mousse Pie With a pretzel-peanut crust! I’m throwing it back to last week when I made this pie to take to a friends house. I was beyond excited to share another recipe with friends and get their feedback.
My friend and I are both teachers and deal with the daily struggle of not being able to bring peanut butter and other nut products to work. Bringing her this pie with peanut overload felt totally rebellious and based on our reactions you’d think we’ve been deprived! Head to your kitchen and bake up this ridiculousness! Just look at it!
Prep Time: 30 minutes
Total Time: 30 minutes+1 hour chilling time
Yields: 1 pie
Ingredients
Peanut Pretzel Crust
4 cups pretzels
½ cup unsalted peanuts
½ cup melted margarine/butter
¼ cup powdered sugar
Mousse filling
1 pint of heavy cream, whipped
1 cup peanut butter
8 ounces cream cheese*
¾ cup powdered sugar
Directions
1.Preheat your oven to 350 degrees and spray a pie plate with nonstick cooking spray
2.Melt your margarine/butter in a microwave safe bowl. In a food processor, pulse the pretzels and peanuts until you have small crumbs. Transfer to a bowl and mix in the margarine/butter and powdered sugar. Place in the pie plate and press down to create a crust. Bake for 8-9 minutes until set. Once finished, allow to cool.
3. In a stand mixer or by hand, whip your cream until light and fluffy. Put aside until ready
4.Whip your peanut butter and cream cheese until incorporated. Add in powdered sugar and allow it to come together. Pour in your whipped cream and whisk the mixture until it’s light and fluffy. Transfer into cooled pie crust, and allow to set in the fridge for at least an hour before serving.**
*I made my pie dairy free and used dairy free cream cheese, as well as the heavy cream
**I topped my pie off with extra whipped cream, peanuts and pretzels! You can add whatever you want to the top, or leave it plain!
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