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Killer Peanut Butter Mousse Brownie Pie « What We’re Eating – A Food & Recipe Blog
Peanut Butter Chocolate Pie

Killer Peanut Butter Mousse Brownie Pie

I can think of worse ways to die...
Eater rating: 4.9 / 5  4.85

We’re eating a chilled “pie” made of layers of fudgy coffee brownies, rich airy peanut butter mousse, crumbled Reese’s peanut butter cups and finished with a drizzle of ganache.

It’s a well-known fact that sweets are not really my cuppa beer. (I don’t really do “joe” either!) That being said, T-dog loves him some sweets so from time to time I give in and make him something decadent. This summer he’s been gobbling up cones of chocolate peanut butter cup ice cream from a local shop after we’ve had a hard day of boogie boarding and generally enjoying ourselves at the beach. It was this particular chocolate-peanut butter kick that inspired today’s pie.

Going into the this dish with the concept in my head, I had no idea how wildly popular it was going to turn out to be! Everyone who ate it fell to my mercy and begged me for the recipe. Nicole even tweeted,”….I just tasted it and almost died”. Thus the addition of “killer” to the title. I hope you guys enjoy it as much as Tyler, Nicole and our neighbors have. I’d love to hear feedback if anyone makes it!

A Peanut Butter Pie Recipe, by Amanda
Killer Peanut Butter Chocolate Pie

For the Brownies:
4 oz dark chocolate, chopped
1 stick butter, cut in cubes
1 tbsp instant espresso or coffee (optional)
2 eggs
1 1/2 tsp vanilla
3 fingered pinch of salt
1/2 cup brown sugar (packed)
1/2 cup granulated sugar
1/2 cup all purpose flour

For the Peanut Butter Mousse:
3/4 cup creamy peanut butter, (do NOT use natural or crunchy!)
4 oz cream cheese, at room temperature
1 tsp vanilla
3 tbsp milk
1/2 cup powdered sugar, sifted
2/3 cup heavy whipping cream, very cold

For the Ganache:
1/3 cup heavy cream
1/4 cup semisweet chocolate chips

1o mini Reese's Peanut Butter Cups, roughly chopped

Make the Brownies:
Preheat oven to 350 degrees. Line the bottom of a round 9" cake pan with greased parchment paper. Spray the sides of the pan with cooking spray.

Bring a small pot of water to a boil. Place the chocolate, butter and instant espresso into a non-reactive heat proof bowl. Place bowl w/ ingredients over the boiling water. Stir constantly until the chocolate and butter have completely melted then remove bowl from heat. Cool slightly.

Add the eggs to a mixing bowl. Whisk. Next add the vanilla, salt, sugar and brown sugar to the bowl. Whisk thoroughly. Add the chocolate butter mixture then whisk again. Gently fold in the flour to the brownie batter until just combined. Over mixing will result in tough brownies!

Pour the batter into the prepared cake pan. Place into a preheated 350 degree oven. Bake for 20-25 minutes or until a toothpick inserted 3" from the edge of pan comes out with only a few crumbs. Remove from oven and cool completely on a wire rack, at least 1 hour.

To remove from pan, carefully slide a knife around the edges to loosen. Place a a plate over the brownies then invert the pan. Brownies should easily flip out. Peel off parchement paper.

Make the Mousse:
While the brownies are baking/cooling prepare the mousse.

Place the peanut butter, cream cheese, vanilla and milk into a large mixing bowl. Beat by hand or w/ an electric mixer until smooth and fluffy. Add the powdered sugar. Beat until smooth. Set aside.

Place whipping cream into a separate mixing bowl. Beat until whipped cream holds stiff peaks. This is most easily done using a stand mixer or electric beater but can be done by hand, just be sure that the cream is extremely cold before whipping.

Working in four batches, gently fold the whipped cream into the peanut butter mixture to form a light, airy mousse. Over working the mousse will cause the whipped cream to deflate so use a light hand! Scrap the mousse into a piping bag w/ a large round tip or into a gallon-sized sealable plastic bag. Place the mousse into the fridge to chill for at least 1 hour before piping.

Assemble the pie
Carefully place the brownie onto the plate you wish to serve/store the pie in.

Remove the mousse from the fridge. Cut about 1/4 inch of the bottom corner off of the sealable plastic bad if you don't have a piping bag. The plastic bag will act as your piping bag. Evenly pipe the mousse over the brownie in large spirling cirles beging on the outside and ending in the middle. Use all of the mousse. With a rubber spatula, smooth out and the top surface of the mousse. Place the brownie and mousse into the refrigerator. Chill for at least 30 minutes before finishing.

Make the Ganache
While the layered brownie and mousse are chilling, make the ganache. Place 1/3 cup whipping cream into a small sauce pan over medium-high heat. Bring to a simmer, stirring frequently. Remove from heat and add the chocolate. Let chocolate and cream sit for about 3 minutes. Whisk until smooth and shiny. Leave at room temperature until ready to finish pie.

Finish the pie:
Remove the pie from the fridge. Sprinkle the chopped Reese's cups evenly over the top of the pie. Drizzle with ganache. This pie must be served chilled or the mousse will deflate. Pie may be stored in the fridge for upto 3 days. It freezes well and can also be eaten straight from the freezer. Enjoy!

36 comments so far:

  1. Tyler says:

    I gained a couple of pounds from this dessert. It was worth it. Hmm… what dessert shall I convince Amanda to make next…

  2. Rosa says:

    That pie looks irresistible! A perfect combo!



  3. Chaya says:

    This is my dream dessert. Do I dare make it for myself and whoever is visiting?

  4. Amanda says:

    @tyler – you were looking particularly skinny last week. i needed to fatten you up! 😉 I’ve been thinking about a pumpkin malted milk cake next. not really the flavors of hawaii as you request but…

    @rosa thanks! 🙂 chocolate and peanut butter are simply irresistable

    @chaya you dare! you dare! it really isn’t a hard dessert to make, although it does have quite a few steps and a lot of down time when things are chilling/resting. I’d love to hear how it comes out for you if you do make it!

  5. Nicole says:

    The new site design looks so AWESOME!!! Congrats on finishing it and looking forward to more and more and more recipes 🙂

  6. WOW Congratulations! The new site design is BEAUTIFUL! & this recipe is so droolworthy! My fam loves peanut butter! Think I might surprise them with it this afternoon!

  7. Amanda says:

    Thanks, Nicole!!! You (of all people) know how long we’ve been working at this! (off and on of course 😉 ) I’m looking forward to posting more recipes. Everything feels so vibrant and alive w/ the new look. YAY. can you tell i’m excited?

    Thanks, Paula!!! Tyler made the whole thing completely from scratch (he’s a web developer). I’m so lucky to have him!!! If you do make this for your family I would love to hear how it turns out for you. 🙂

  8. Big time drool on the brownie dessert there, and the new site looks absolutely fab! Let’s celebrate by taking a trip to SF! 🙂

  9. New design looks great you guys! That pie just looks insane – eating stuff like that to me would be like touching the sun. 🙂

  10. Jojo says:

    Oh great… another way to keep people fat! Do we really need to see how clever you are at that?

  11. Tyler says:

    Jojo: Yes. Yes you do.

  12. Damn, girl. And you didn’t invite me over to share? 😉 I woulda brought the cold milk.

  13. leena! says:

    1. LOVE the new design. The more food porn, the better.

    2. Totally made this recipe. My experience is here: http://www.leenaeats.com/blog/index.php/c14/c25/c43/leena-cooks-n-bakes-wwe-s-killer-peanut

    3. Can’t wait to see you guys at Blog Her Food!

  14. My two favorite things! Peanut butter and chocolate, great recipe, and beautiful picture!

  15. Melanie says:

    Oh wow … this does look good enough to die for! Reese look out, this may become my new addiction.

  16. HeatherH says:

    I just made this, but with a twist. I made the brownie batter into individual brownies using a muffin tin, otherwise everything is the same. They look great, and taste even better! My room mates are VERY happy with them, and are feeling spoiled. Thank you for such a great recipe!

  17. Karly says:

    Anything with chocolate and peanut butter is a hit in my house! Can’t wait to try this one.

  18. Pascale says:

    I spent the whole morning making this fantastic pie. I’m Australian so it took a bit of time getting the conversions right from ounces into grams but other than that it’s a relatively straight forward recipe. I added Nuttella into the ganache to keep the slightly nutty flavour. Divine. I wasn’t quite prepared for how rich this pie would be, but I think a scoop of vanilla ice cream might cut down some of the sweetness. And the mousse, oh, the lovely lovely mousse…

    This was worth the time and effort!

  19. melina says:

    this is my first time posting so first i have to say…I love your site, your cooking style is so real and homey, and this pie will be the death of me…i want it now, but i just wish someone would make it for me, double boilers scare me

  20. Accucheck says:

    This was a time consuming ordeal for me as I am not an expert in the kitchen, but my painstaking detail paid off and guests were very impressed with my pie! Thanks for sharing.

  21. Cara says:

    I literally just got chills looking at this recipe. I think if I could make love to it, I would.

    I will definitely be making this.

  22. Sook says:

    Wow… you’re right! It will kill me. My body won’t stop wanting it more. Looks so great.

  23. katie o. says:

    I think I’ve just died and gone to heaven.

  24. EdaBy says:

    Beautifully and apparently tasty. Thank you.

  25. Sherry says:

    gorgeous post looks yum can’t wait ti try this recipe

  26. Becca says:

    So I made this last night for my husband’s birthday. I have to say, none of the kids at the party (ranging from 2-6) liked it. I think the brownie was too coffee flavored for them. I didn’t do the ganache either, as I felt it was overkill. I just added a few more chopped pb cups. But the adults went nuts for this cake (ha!) and I thought the mousse was just phenomenal. If I do it again, I’ll use less coffee powder, but all else will remain the same.

  27. Annie says:

    Question- why not natural peanut butter. I never buy the stuff with all the shortening and sugar. I usually buy Adams. Creamy or crunchy. I get the request for creamy. I’m need a really great pie for a dessert auction and saw this one- plus I love peanut butter pie. I’ve just never made one.

  28. Zahra says:

    omg this looks SOOO good! lol

    and how is it possible TO NOT HAVE a sweet tooth?!:O

  29. Una says:

    This is awesome! I just made it tonight because my boyfriend loves chocolate/pb combos. I used Skippy Natural Peanut Butter but the mousse worked out great, so I think the warning about natural peanut butters probably largely applies to the ones that are peanuts only (the palm oil in mine helps keep it from turning into an oily mess).

    We couldn’t wait- didn’t even let the ganache harden :).

  30. Robyn says:

    This looks so delicious, I just HAD to stumble it. I can’t wait to try it.


  31. Relocyn says:

    Awesome dessert! Real easy, and easy to remember… Thanks!

  32. Two of my most favorite things in the world, peanut butter and chocolate.

  33. Jason says:

    OMYGAWSH this looks so good. I’ve never had peanutbutter mousse before! cannot. wait.

  34. Michelle says:

    I absolutely LOVE anything chocolate!!! 🙂 This looks delicious though I am not a coffee drinker so I think I will leave that out.
    Thanks for such a great recipe. I noticed you mentioned pumpkin malted milk cake? I don’t see the recipe though. It is pumpkin festival time here so would be a great desert to try now

  35. kali says:

    Wow this looks delicious! It may seem like an all day affair when it comes to preparing it but after its all made I bet its totally worth it. There are so many layers in there! Looks fantastic! Thanks for sharing.

  36. matt says:

    This was so tasty. The recipe is super easy to follow with the step by step instructions. We made this last night and it is already gone. Thank you so much for sharing this amazing recipe. I bet that we are going to make another one tonight. Also we used the christmas tree reeses because they have more of the peanut butter filling.