Peanut Butter Mousse Pie with Marshmallow Whipped Cream Recipe
Ingredients
Pretzel crust
- 7 ounces salted pretzels, about 4 cups
- ½ cup dry-roasted unsalted peanuts
- ¼ cup confectioners’ sugar
- 8 tablespoons 1 stick unsalted butter, melted
Peanut Butter Mousse
- 8 ounces cream cheese, at room temperature
- 1 cup creamy peanut butter, not natural
- ¾ cup confectioners’ sugar
- 1 ¼ cups heavy cream
- 1 teaspoon vanilla extract
Marshmallow Whipped Cream
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- 2 cups 7-ounce jar marshmallow fluff
- 2 ounces 70% dark chocolate, coarsely shaved, for topping
Instructions
For the pretzel crust:
- preheat the oven to 375°F.
- In the bowl of a food processor, pulse the pretzels and peanuts to fine crumbs. You may have to do this in 2 batches.
- Transfer to a bowl and stir in the confectioners’ sugar. Add the melted butter and stir well. Press into the bottom and up the sides of a 9-inch pie plate.
- Bake the crust until set, about 10 minutes. Let cool completely on a wire rack.
For the peanut butter mousse:
- in the bowl of a fitted with the whisk attachment, beat the heavy cream and vanilla on medium-high speed until stiff peaks form, about 2 minutes. Transfer to a small bowl.
- Fit the paddle attachment onto the mixer and beat the cream cheese and peanut butter on medium speed until blended. Add the sugar and beat until smooth.
- Using a rubber spatula, fold the whipped cream into the peanut butter mixture until smooth. Spread the peanut butter mousse into the cooled pretzel crust and smooth the top.
- For the marshmallow cream, in the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, vanilla, and granulated sugar on medium-high speed until stiff peaks form, about 2 minutes. Add the marshmallow fluff in two additions, beating after each one, until fully incorporated, fluffy, and glossy, about 2 minutes.
- Spread the topping over the pie, leaving a 1-inch border of the peanut butter mousse exposed. Sprinkle the marshmallow with the chocolate shavings.
- Chill for at least 2 hours before serving. Leftover pie will keep, covered, in the refrigerator, for up to 4 days.
Notes
from Eating in the Middle: A Mostly Wholesome Cookbook by Andie Mitchell, reprinted with permission
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