Tessa’s Recipe Rundown
Taste:Like everything that is good in the world wrapped up into one sinful bite.
Texture: Somehow both light and airy, yet rich and creamy.
Ease: Surprisingly easy, just make sure you have an electric mixer to make easy work of all that whipping!
Pros:So decadent and delicious.
Cons: None!
Would I make this again? Oh yes.
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When I first published this Chocolate Peanut Butter Caramel Mousse Pie recipe back in 2015, it was my family’s Thanksgiving dessert.
Not a crumb was left.
This pie is seriously decadent. Filled with pretty much everything delicious in the world, wrapped up into one fabulous pie, this Chocolate Peanut Butter Caramel Mousse Pie is simply a joy to eat.
And, bonus: it’s surprisingly easy to make, too! No fancy pastry pie shell, but a simple, easy Oreo crust instead. You can be fancy and make your own caramel, or make it easier and buy it from the store. And the PB whipped cream comes together in no time!
This pie absolutely belongs on your Thanksgiving table this year! It also makes a great Friendsgiving pie, Christmas dessert, or just a great addition to an office potluck.
I hope you enjoy this amazing pie as much as I do!
How to Make Chocolate Peanut Butter Caramel Mousse Pie
What Kind of Peanut Butter Should I Use in This Pie?
I recommend using conventional creamy peanut butter for this recipe, such as Skippy or Jif. Any kind of “natural” peanut butter that doesn’t include an added oil to stabilize the mixture will result in a pie filling that will become oily and separated. If you must use natural peanut butter, make sure it’s extremely well stirred and smooth before using.
Do I Have to Make Caramel From Scratch?
- No! I do encourage you to make your own because it’s super easy.
- Learn how to make your own caramel here
- If you’re short on time, feel free to use store-bought caramel for this pie.
- I love Trader Joe’s Salted Caramel Sauce.
How Much Caramel, Melted Chocolate, and Peanut Butter for Topping?
This is entirely up to you and your taste preferences! Simply melt the peanut butter and chocolate in your microwave, allow to cool slightly, and drizzle as much of each, plus more caramel, as you’d like over your pie before serving.
Can’t Have Peanuts? Use Almond Butter Instead!
- We haven’t tested this to verify, but you should be able to replace the peanut butter with the same amount of almond butter.
- Drizzle with caramel sauce, melted chocolate, and melted almond butter to finish.
- This 1:1 swap works perfectly in my Peanut Butter Pie recipeand my Peanut Butter Cookies recipe.
- Let me know in the comments below if you give it a try!
Which Pie Pan Should I Use for This Pie?
I used my favorite Emile Henry ceramic pie dish, but any 9-inch pie pan should work just fine here. Learn more about the different types of pie pans, and which is best, in my article here.
Can I Freeze Chocolate Peanut Butter Caramel Mousse Pie?
Yes! I recommend freezing before adding the whipped cream and any toppings. Freezing this Chocolate Peanut Butter Caramel Mousse Pie may slightly alter the texture after thawing, but it will still be delicious. Freeze in an airtight container for up to one month, and thaw overnight in the refrigerator before adding whipped cream and toppings, and serving.
More Thanksgiving Recipes You’ll Love:
- Peanut Butter Pie
- French Silk Pie
- Caramel Apple Coffee Cake
- Pecan Pie
- Chocolate Peanut Butter Pudding Pie
Chocolate Peanut Butter Caramel Mousse Pie
By: Tessa Arias
4.73 from 18 votes
Yield: 1 9-inch pie
Prep Time: 25 minutes mins
Cook Time: 10 minutes mins
Total Time: 35 minutes mins
Review Print Save
Chocolate Peanut Butter Caramel Mousse Pie is made with an Oreo crust, chocolate caramel mousse filling, and peanut butter whipped cream to top it all off. Decadent!
Ingredients
For the crust:
- 20 Oreo cookies (regular-stuffed, filling intact)
- 3 tablespoons unsalted butter, melted
For the filling:
- 8 ounces semisweet chocolate, chopped
- 1 cup heavy cream
- 1/2 cup salted caramel sauce, store-bought or homemade
For the peanut butter whipped cream:
- 1 1/2 cups heavy cream
- 1/2 cup smooth peanut butter
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- Additional caramel sauce, for drizzling
- Additional peanut butter, melted, for drizzling
- Additional semisweet chocolate, melted, for drizzling
Instructions
Make the crust:
Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.
Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.
Make the filling:
In a microwave-safe bowl, heat the chocolate on high in 30-second intervals, stirring between each interval, until melted and smooth. Let cool.
In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until soft peaks form. On medium speed, gradually add the caramel and continue whipping until medium-stiff peaks form. Gently fold in the cooled melted chocolate until combined. Pour into cookie crust and cover with plastic wrap. Refrigerate for at least 6 hours.
Make the topping:
In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until thickened. Add the peanut butter, sugar, and vanilla and beat on high speed until soft peaks form. Be careful not to overbeat.
Spread the cream evenly over the mousse layer. At this point you can refrigerate overnight if desired.
Just before serving, drizzle with as much caramel sauce, melted chocolate, and melted peanut butter as desired.
Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe Notes
This pie can be frozen before adding the whipped cream and any toppings are added, but doing so may slightly alter the texture after thawing. Freeze in an airtight container for up to one month, and thaw overnight in the refrigerator before adding whipped cream and toppings.
This post was originally published in 2015 and has been updated with additional recipe tips.
