Peanut Butter Chocolate Chip Mousse Pie
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Peanut Butter Chocolate Chip Mousse Pie
Times
- Prep Time : 11 min min
- Ready Time : 11 min
Servings
8 servings
Ingredients
- 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
Directions
Preparation
- 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.
- Fold in chocolate chips.
- Spoon into graham cracker piecrust.
- Freeze at least 4 hours. Let soften slightly in refrigerator or at room temperature before slicing.
Tips
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
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13 Responses to Peanut Butter Chocolate Chip Mousse Pie
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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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.
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)
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
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.
Hi Maureen so glad you liked! tasting something delish is the best motivation for making it!
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!)
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.
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 
rich’s whip—is that the small or large container in the peanut butter chocolate mousse pie recipe? how many ml?
2 (8-ounce) containers — the smaller ones
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!