Peanut Butter Crunch PieServes 6-8 Ingredients
- Oreo pie shell
- For the crunch
- ⅓ cup salted peanuts, finely chopped
- ⅓ cup mini chocolate chips
- 1½ teaspoons sugar
- ½ teaspoon espresso powder (available at King Arthur Flour)
- ¼ teaspoon ground cinnamon
- For the mousse
- 1⅓ cups heavy whipping cream
- ¾ cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 tablespoons milk
- ¼ cup salted peanuts, finely chopped
- For the whipped cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- hot fudge sauce, for garnish
Method
- For the crunch, combine chopped peanuts, mini chocolate chips, sugar, espresso powder, and cinnamon in a small bowl. Toss with a fork to mix.
| 2. For the mousse, whip 11/3 cups of the cream until it holds medium-firm peaks in the bowl of a stand mixer with the whisk attachment. Scrape the cream into a separate bowl and refrigerate until needed. | 3. Wipe out the mixer bowl, replace the whisk with the paddle attachment, and beat the cream cheese with the powdered sugar on medium speed until smooth. Beat in the peanut butter, milk, vanilla extract, and 1/4 cup of the chopped peanuts until well-combined. | 4. Using a large rubber spatula, gently stir in about 1/4 of the whipped cream just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Spread the mousse into the prepared crust. Store in refrigerator. | 5. For the whipped cream topping, whip 1 cup heavy whipping cream with whisk attachment until it holds medium-firm peaks. Add the powdered sugar and vanilla extract; whip until firm peaks form. | 6. Garnish pie with whipped cream and hot fudge sauce. |
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