You know those times when you offer to bring dessert, and then the day of the event sneaks up on you, and suddenly you’re frantically throwing something together at the last minute? Yeah, me too. That’s why I love this Peanut Butter Chocolate Mousse Pie. It’s rich, creamy, and ridiculously easy to make—plus, you can prep it ahead of time and freeze it. No more scrambling! Just pull it out when you need it, and you’re good to go. Perfect for hosting friends or running out the door to a potluck when you’re still halfway in work clothes.
The flavors of this peanut butter pie are delectable. I mean aren’t peanut butter cups one of the best candies out there? Why wouldn’t those flavors be an ideal combination mixed up in a pie (and I like to sprinkle mini peanut butter cups on top for good measure).
Chocolate + Peanut Butter + Pie= Perfect Combination!
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Why You’ll Love This Recipe
- Make-ahead and freezer-friendly—avoid last minute “freak outs”
- Simple ingredients and an easy process—you mix everything together and pour it into a pre-made pie crust. That’s it!
- Crowd-pleasing flavors—who doesn’t love chocolate and peanut butter!
- No-bake (great for summer or busy schedules) when you don’t want to turn on your oven
Looking for more no-bake treats, try our Rocky Road Mousse Pie, chocolate chip cheesecake dip, or our 2-ingredient fruit dip.
If you are looking for something super last minute (like the kind you pick up on the way and assemble at the party), try our easy cream cheese dip or the best caramel apple dip you will ever taste!
Now put on a cute apron and let’s make a peanut butter chocolate mousse pie! Trust me, I was covered in chocolate peanut butter goodness the last time I made this.
Ingredients and substitutions
- Cocoa Powder– I use organic unsweetened baking cocoa
- Cream Cheese– You can try a dairy-free version or Neufchâtel cheese can be used. The fat content is not as high, so it might mess with the texture a bit, but this pie is very forgiving
- Milk– I’ve used half and half when I ran out of milk and it was great. You can substitute dairy-free milk, but again, it might get a little more crystalized when it freezes. It will still be delicious. I quite enjoy that texture.
- Peanut Butter– use any creamy nut butter or even try Nutella for a fun twist
- Vanilla Extract– I haven’t experimented with other flavors in this, but if you try one, let me know how it turns out.
- Granulated Sugar– I’ve only used granulated white sugar in this, but you can try sugar substitutes that go 1:1 to granulated sugar.
- Cool Whip– You can make your own whipped cream, but that requires more work and I’m all about easy. *Pro tip—Save a little for topping your pie when it’s done.
- Chocolate Cookie Crust– I buy a pre-made chocolate cookie crust, but a graham cracker crust would be great too (especially if you are on chocolate overload—if that’s even possible). They also make a gluten-free version. It is a little more crumbly, but still satisfying. I love that it comes in the pan with a lid, making it easy for transporting and not bringing home with me. This makes it perfect for a meal train dessert!
- Hot fudge– Optional topping!
There is a printable recipe card at the bottom of this post, but here are step-by-step instructions of the process with pictures to make it easier on you.
First, put all the ingredients but the Cool Whip into a large bowl and mix it with a hand mixer. Trust me on this, the bowl needs to be large. I once shot chocolate all over the kitchen because I thought I could get away with a small bowl. I was so wrong!
*Pro tip: Put the bowl in the sink when you’re mixing it so you don’t have to find all the splatters for a week.
Next, fold in the Cool Whip. That means to gently incorporate the Cool whip into the mixture by using a spatula to reach under and fold it, being careful to keep the air in it for a fluffy texture.
Now grab that premade crust and dump the mixture into it. Spread it around until it looks mostly smooth.
Put on the lid and stick it in the freezer for at least 30 minutes, but up to 3 days. That’s all there is to it. You are done! Take it out and cut it when you are ready to eat it. This doesn’t usually take too long to soften, so you can cut it immediately from the freezer or let it warm up for about 30 minutes if you like a creamier texture.
Optional:
This pie is great like this. The flavors are perfect. I sometimes add hot fudge on top (when I am trying to make it look pretty). The more chocolate the better for me. To do this, I put a jar of hot fudge in the microwave for a few seconds and then put it into a piping bag (or you can use a ziplock and cut the end), cut the tip, and zig zag it across the pie.
Other topping ideas are whipped cream, peanuts, mini peanut butter cups, chocolate shavings, or mini chocolate chips (there’s definitely a chocolate/peanut butter theme going on here). It’s the best!
It’s good even when it doesn’t have time in the freezer because I’m impatient!
Frequently Asked Questions
1. Can I make this pie ahead of time?
Absolutely! This pie freezes beautifully. Just pull it out 10–15 minutes before serving to soften slightly for the perfect creamy texture.
2. What kind of peanut butter works best?
Creamy, no-stir peanut butter (like Jif or Skippy) works best. Natural peanut butter can separate and affect the texture of the mousse.
3. How long does this pie last in the freezer?
It keeps well for up to 1 week and potentially longer! Just cover it tightly with plastic wrap and foil to prevent freezer burn.
Peanut Butter Chocolate Mousse Pie
Equipment
- 1 spatula
Ingredients
- 3 oz cream cheese (small package)
- ½ cup granulated sugar
- ⅓ cup baking cocoa
- ½ cup peanut butter creamy
- ½ cup milk
- 1 tsp Vanilla Extract
- 8 oz Cool Whip thawed
- 1 Oreo Crust
Instructions
- With your hand mixer, beat the 3 oz cream cheese, ½ cup sugar, ⅓ cup baking cocoa, ½ cup peanut butter,½ cup milk and 1 tsp vanilla. Mix it until it is creamy.
- Fold in most of the Cool Whip, but you can save a dollop to put on the top of the pie for decoration if you want. It will be nice and fluffy.
- Cover it and put it in the freezer for about 30 minutes before serving.
2 Comments
This is great for making ahead and sticking in the freezer! It saves me a ton of stress and everyone loves this!
Thought of another appetizer for a party: Mini hotdogs. I like the Lil’ Smokies. Mix together equal parts mustard and current jelly. (Current jelly is not as sweet as most jellies and jams.) Heat in a chafing dish and mix together. Add the lil’ dogs and warm through. These are simple and delicious, and folks love them. Have toothpicks ready.