chocolate peanut butter mousse pie chocolate peanut butter mousse pie Israeli Kitchen This is one of the best ways to get that ultimate chocolate-peanut butter combination. (Photo: Sarah F. Berkowitz)

Chocolate peanut butter mousse pie

The name says it all – this decadent (no-bake) pie will cause some serious swooning at your dinner party.

  • Yield: 1 pie
  • Prep time: 30 minutes

Having a daughter with nut allergies means we don’t do a whole lot of baking with peanut butter. But the rest of us really enjoy peanut butter, and airborne particles don’t bother her as long as they’re not baked (the aroma and nut particles are intensified when baking). So when I found a recipe for no-bake pie, I adapted it to suit my tastes and went to town.

Do I have to admit that I made a triple recipe? I did. And there’s only one single slice sitting in the fridge that will not be there for long. This easy-to-make pie does not look easy, nor taste easy. Simply put, it’s gorgeous, decadent, light, chocolatey, peanut buttery and a perfect dessert.


  • 1 graham cracker crust
  • Chocolate layer

  • 6 ounces chocolate chips
  • 1/2 cup coconut or almond milk
  • 1 1/2 tablespoon light corn syrup
  • 1 teaspoon vanilla
  • Peanut butter mousse

  • 1/2 cup creamy peanut butter
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla
  • 6 ounces sweetened whipping cream
  • Garnish

  • 1/2 cup salted chopped peanuts
  • 1/2 cup mini peanut butter chips (or mini peanut butter cups, halved)
  • 3 ounces chocolate chips


Combine chocolate chips, coconut milk, corn syrup and vanilla. Microwave on medium heat until chocolate chips are soft, and then stir until smooth.

Spread chocolate over bottom of pie crust, and refrigerate for 15 minutes.

Meanwhile, beat whipping cream until soft peaks form. Set aside.

Combine peanut butter, coconut milk and vanilla in small bowl and microwave for about 30 seconds, or until peanut butter softens. Stir until smooth.

Add 1/3 of the peanut butter mixture to the whipped cream and fold in gently. Repeat with remaining peanut butter, folding in gently until completely blended.

Remove pie crust from fridge, and spread peanut butter mousse over the top. Refrigerate.

Melt remaining 3 ounces chocolate chips in microwave (roughly 20-30 seconds on medium heat). Stir to smooth out any lumps. When slightly cooled, transfer chocolate to small ziploc bag, seal tightly, and snip off a small corner. Pipe lines onto the top of the pie. Garnish with mini chips and peanuts.

Refrigerate or freeze until ready to serve. (For crunchier peanuts, wait until just before serving to sprinkle these over the pie.)

Related Topics: Desserts

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