Peanut Butter Mousse Pie with Marshmallow Whipped Cream Recipe
Prep Time: 15 minutesminutes
Cook Time: 10 minutesminutes
Resting Time: 2 hourshours
Ingredients
Pretzel crust
7ouncessalted pretzels, about 4 cups
½cupdry-roasted unsalted peanuts
¼cupconfectioners’ sugar
8tablespoons1 stick unsalted butter, melted
Peanut Butter Mousse
8ouncescream cheese, at room temperature
1cupcreamy peanut butter, not natural
¾cupconfectioners’ sugar
1 ¼cupsheavy cream
1teaspoonvanilla extract
Marshmallow Whipped Cream
1cupheavy cream
1teaspoonvanilla extract
¼cupgranulated sugar
2cups7-ounce jar marshmallow fluff
2ounces70% dark chocolate, coarsely shaved, for topping
Instructions
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.