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Peanut Butter Chocolate Chip Mousse Pie


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Peanut Butter Chocolate Chip Mousse Pie


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Peanut Butter Chocolate Chip Mousse Pie


  • Prep Time : 11 min min
  • Ready Time : 11 min


8 servings


  • 1 cup:unsweetened cocoa powder
  • 1/2 cup:light brown sugar, packed
  • 3/4 cup:sugar
  • 2 (8-ounce) cartons:non-dairy frozen ready-to-whip liquid topping, thawed
  • 1/2 cup:smooth peanut butter
  • 2 tablespoons:margarine
  • 1 tablespoon:pure vanilla extract
  • 1/2 cup:chocolate chips
  • 1 (9-inch) :prepared chocolate graham cracker piecrust



  1. In the bowl of an electric mixer, place cocoa, sugars, topping, peanut butter, margarine and vanilla. Beat for about 3 to 4 minutes, until thoroughly blended.
  2. Fold in chocolate chips.
  3. Spoon into graham cracker piecrust.
  4. Freeze at least 4 hours. Let soften slightly in refrigerator or at room temperature before slicing.


To make this dessert look extra fancy, create chocolate shavings by using a cheese grater on a chocolate bar. Sprinkle shavings over the top. Or decorate with chocolate syrup.

My sister Shoshanna came home from her friend Sarah’s house raving about this dessert. Her recipe was revised to make it quicker, and thank goodness none of the taste was sacrificed.

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




30 Responses to Peanut Butter Chocolate Chip Mousse Pie

  1. This is a favorite dessert in my house. Incredibly decadent and a perfect ending to Shabbat dinner. Make it with extra dark cocoa – AMAZING!

    One thing – I made it with chocolate chips the first time and decided they didn’t add anything. Overkill and interfered with the melt-in-your-mouth creamy texture.

  2. Hi Lisa – so funny you say that – I often serve it as a mousse – no pie shell in dessert cups and just do a sprinkle of choc chips on top – more for garnish (b/c I am too lazy for choc shavings)

    • avatar says: ldblock

      I am having a hard time finding the ready to whip liquid topping. Would cool whip work? I can’t find rich’s whip or mimic creme anywhere in NYC!

  3. btw I also sometimes – up the pb to 3/4 cup and brown sugar to 2/3 cup or I follow the recipe but do heaping servings of the pb and brown sugar

  4. I tasted this for the first time at a cooking demonstration that Jamie did for the Skokie Kollel. After tasting this I bought both cookbooks. Tjis is absolutely my favorite.

  5. Hi Maureen so glad you liked! tasting something delish is the best motivation for making it!

  6. I made this incredible dessert more than once. It’s simple and absolutely delicious. Perfect for Shabbos dessert. I personally prefer it as a plain mousse served in small cups as I saw Jamie do at a demonstration.(It is very rich!)

  7. avatar says: dvora_f

    I have made this many times for Shabbos lunch dessert. It is extremely decadent and awesome combination of peanut butter and chocolate! I like the idea of serving it just as a mousse too.

  8. avatar says: Theresa

    I’m dying to make this pie but I’m not exactly sure what “non-dairy frozen ready-to-whip liquid topping” is- is this cool whip (or maybe cool whip frosting)? I’m sorry if this is a stupid question- I’m not much of a baker…

    • oh please Theresa no such thing as a stupid Q – and I am not much of a baker either, don’t worry :-) It’s Rich’s Whip and if you want to make it dairy you would use heavy cream. There is also an all natural non dairy alternative called mimic cream which makes it slightly more gummy but still VERY good and is made from nuts if you care about that sort of thing :-)

  9. rich’s whip—is that the small or large container in the peanut butter chocolate mousse pie recipe? how many ml?

  10. could I substitute silken tofu for the parve whip? I don’t like to cook with artificial stuff & mimicreme is too $$$

    • yes you can try that – you can also try very ripe avocados – but with both the tofu and avocados you most probably will need to add more sugar to taste. Enjoy!

  11. avatar says: Rachael

    I prefer not to cook or bake with margarine in general, is there anything that I could substitute it with? I generally use oil, but I’m not sure if it would work well in this recipe. Thanks

    • Hey there – I actually use Earth Balance, which is: Vegan, Lactose-Free, Gluten-Free, Expeller-Pressed Oils, 0g Trans Fat, Casein-Free, Non-GMO — in case you are interested. If “margarine” is still a no go I would eliminate it before using oil in this recipe. Taste it before freezing and see if you need to adjust the PB or sugar or even non dairy whip (although I use a nut based product called Mimic Creme :-)

    • avatar says: Shana

      How did it turn out without the oil Rachael?

      • avatar says: Rachael

        I actually took Jamie’s advice and I left it out altogether. Came out delicious every time.

  12. avatar says: Ruth

    This is delicious! Thank you! Just made a couple of changes, only did 3/4 cup of cocoa and did 1/4 cup nutella/delinut/. Also left out choc chips and instead make a topping of 1/4 cup golden syrup, 1/4 cup chocolate syrup and 1/4 cup peanut butter mixed with delinut. Was delish!

  13. avatar says: Jessica

    Do they sell light brown sugar in Israel? If not, to substitute should I use dark brown or demerara?

    • dark brown — NOT demerara it won’t break down and you will have crunchy sugar crystals (unless you like that sorta thing :-)

  14. avatar says: chana

    I don’t like chocolate. Can I make this without the cocoa?

    • ooooh really? no chocolate? you might have to add a little more PB to intensify the flavor and for the texture (so it’s thick enough to set) – make according to instructions omitting cocoa and give it a taste, add more PB as needed and in small amounts and mix – untill you like the flavor and then proceed with instructions. Let us know how your PB Mousse Pie comes out.

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