It's beyond amazing, just like her. Her book, It Was Me All Along, was released last year and was on the New York Times Bestseller list! If you haven't read it yet, you need to. You won't be able to put it down.
Let's talk about her cookbook, it's beautiful, the recipes are easy to read and make and I love the personal stories she shares along with the recipes. This is a cookbook that you need on your shelf.
Let's make this pie because I know you want to.
The pie crust is made of peanuts and pretzels, it doesn't get any better than that!
Pulse the pretzels and peanuts in the bowl of a food processor.
Add confectioner's sugar and mix.
Add melted butter and then mix.
Press into a pie plate.
First, we're going to make some whipped cream…this is what gives the mousse the airy texture.
Remove the whipped cream from your stand mixer and add the peanut butter and cream cheese.
Beat the cream cheese and peanut butter until stiff peaks form.
Add the sugar and beat until smooth.
Add the whipped cream and fold in using a rubber spatula.
You don't want to overmix and it will take some time.
Until you have no more white streaks.
Pour over the pie crust and smooth the top.
Here's a tip for measuring marshmallow fluff: spray the measuring cup with nonstick cooking spray.
And it will be easy…
to pour! First, beat the heavy cream until you have whipped cream and then add the marshmallow fluff.
This marshmallow whipped cream is simply glorious. I can't even tell you…I want to put it on everything now!
This pie…is so hard to wait for. You need to refrigerate it for at least 2 hours.
And then add chocolate shavings before serving.
And there it is…a beautiful pie…equally amazing in taste. This pie…I can't stop thinking about it and this isn't the last time I will be making it!
Peanut Butter Mousse Pie with Marshmallow Whipped Cream Recipe
- 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
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.
Disclosure: I received a review copy of the book. All opinions are my own and there are affiliate links in this post.