Chocolate Peanut Butter Caramel Mousse Pie is a decadent, dreamy dessert that combines three of the most beloved dessert flavors into one unforgettable bite. With a crunchy Oreo crust, a rich chocolate-caramel mousse, and a light and fluffy peanut butter whipped cream topping, this pie delivers layer after luscious layer of indulgence. It’s the perfect show-stopping treat for holidays, dinner parties, or when you just want to treat yourself to something extra special. Whether you’re a chocolate lover, caramel fanatic, or peanut butter enthusiast, this pie checks every box.
Why You’ll Love This Chocolate Peanut Butter Caramel Mousse Pie
This pie is not just a dessert, it’s an experience. From the crunchy Oreo cookie base to the silky smooth mousse and the cloud-like peanut butter whipped topping, each layer complements the other with rich flavors and varied textures. It looks impressive but is surprisingly easy to make, with no fancy equipment or complicated techniques required. Plus, you can make it ahead, making it ideal for stress-free entertaining. Drizzle it with melted chocolate, caramel, and peanut butter for the ultimate finish that will wow every guest.
Ingredients
For the crust:
- 20 Oreo cookies (regular-stuffed, filling intact)
- 3 tablespoons unsalted butter, melted
For the filling:
- 8 ounces semisweet chocolate, chopped
- 1 cup heavy cream
- 1/2 cup homemade salted caramel sauce or store-bought
For the peanut butter whipped cream:
- 1 1/2 cups heavy cream
- 1/2 cup smooth peanut butter
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
For topping:
- Additional caramel sauce, for drizzling
- Additional peanut butter, melted, for drizzling
- Additional semisweet chocolate, melted, for drizzling
Step-by-Step: How to Make Chocolate Peanut Butter Caramel Mousse Pie
Make the Crust:
- Preheat your oven to 350°F. Lightly spray a 9-inch pie dish with cooking spray.
- In a food processor, pulse the Oreo cookies (with filling) until finely crushed.
- Add the melted butter and continue pulsing until the crumbs are thoroughly coated and hold together when pressed.
- Press firmly into the bottom and up the sides of the pie dish.
- Bake for 10 minutes, until set and fragrant. Cool completely on a wire rack.
Make the Filling:
- Melt the chopped chocolate in a microwave-safe bowl using 30-second intervals, stirring in between, until smooth. Let it cool.
- In a large mixing bowl, whip the heavy cream to soft peaks.
- Gradually add caramel sauce and continue to whip until medium-stiff peaks form.
- Fold in the cooled chocolate gently until fully combined.
- Pour the mousse into the cooled crust, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
Make the Peanut Butter Whipped Cream:
- In a large bowl, beat heavy cream until slightly thickened.
- Add peanut butter, confectioners’ sugar, and vanilla extract.
- Whip until soft peaks form, being careful not to overbeat.
- Spread evenly over the chilled mousse layer.
Add the Toppings:
- Just before serving, drizzle generously with caramel sauce, melted chocolate, and melted peanut butter.
Helpful Tips
- Use high-quality semisweet chocolate for the richest flavor.
- Don’t skip chilling the mousse layer—it needs time to set properly.
- Use a warm knife to cut clean slices.
- Make the pie a day ahead to give flavors time to meld.
- Want a crunchier crust? Bake an extra 2-3 minutes.
Substitutions and Variations
- Gluten-Free: Use gluten-free sandwich cookies for the crust.
- Nut-Free: Skip the peanut butter topping and substitute with whipped cream flavored with a bit of caramel.
- Dairy-Free: Substitute coconut cream for heavy cream and use dairy-free chocolate.
- Extra Crunch: Add chopped peanuts or toffee bits on top.
- Different Base: Try a graham cracker crust for a more classic variation.
Storage Instructions
Keep the pie covered in the refrigerator for up to 4 days to maintain freshness and texture. Use an airtight container or wrap it tightly with plastic wrap.
Nutritional Information
Estimated per slice (1 of 10 slices):
- Calories: 460
- Fat: 34g
- Saturated Fat: 20g
- Carbohydrates: 38g
- Sugar: 28g
- Protein: 5g
- Fiber: 2g
(Note: Nutritional values are approximate and may vary based on specific ingredients used.)
Serving Suggestions
Serve this pie chilled for best texture. It pairs beautifully with a hot cup of coffee or a tall glass of cold milk. Garnish with whipped cream rosettes, chopped peanuts, or a sprinkle of sea salt for added flair. You can also serve it alongside a scoop of vanilla or coffee ice cream to elevate dessert time to pure indulgence.
Frequently Asked Questions About Chocolate Peanut Butter Caramel Mousse Pie
Can I make this pie ahead of time? Yes! You can make it a day ahead and refrigerate overnight. Add toppings just before serving for the best presentation.
Can I freeze the pie? Freezing is not recommended as the mousse and whipped topping can lose their texture when thawed.
Can I use milk chocolate instead of semisweet? Yes, though the flavor will be slightly sweeter and less intense.
Is the peanut butter topping very sweet? No, it’s subtly sweet and balances the rich chocolate layer perfectly.
How do I get clean slices? Use a sharp knife warmed under hot water, wiping between slices.
Conclusion
Thank you for joining me in creating this luscious Chocolate Peanut Butter Caramel Mousse Pie. It’s a dessert that not only satisfies every sweet craving but also brings a smile to anyone who tastes it. The ease of preparation combined with its rich, layered flavor makes it a standout recipe in any home cook’s collection. I hope this becomes one of your go-to desserts for celebrations, gatherings, or just because. Happy baking, and thank you for being a part of this delicious journey!
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Chocolate Peanut Butter Caramel Mousse Pie
- Total Time: 6 hours 40 minutes (including chill time)
- Yield: 10 servings 1x
Description
Chocolate Peanut Butter Caramel Mousse Pie is a rich, layered dessert with an Oreo crust, chocolate caramel mousse, and peanut butter whipped cream. A crowd-favorite treat that’s easy to make ahead for any occasion!
Ingredients
20 Oreo cookies (with filling)
3 tbsp unsalted butter, melted
8 oz semisweet chocolate, chopped
1 cup heavy cream
1/2 cup salted caramel sauce
1 1/2 cups heavy cream (for topping)
1/2 cup smooth peanut butter
2 tbsp confectioners’ sugar
1 tsp vanilla extract
Additional caramel, melted chocolate, and peanut butter for drizzling
Instructions
Make the Crust:
- Preheat your oven to 350°F. Lightly spray a 9-inch pie dish with cooking spray.
- In a food processor, pulse the Oreo cookies (with filling) until finely crushed.
- Add the melted butter and continue pulsing until the crumbs are thoroughly coated and hold together when pressed.
- Press firmly into the bottom and up the sides of the pie dish.
- Bake for 10 minutes, until set and fragrant. Cool completely on a wire rack.
Make the Filling:
- Melt the chopped chocolate in a microwave-safe bowl using 30-second intervals, stirring in between, until smooth. Let it cool.
- In a large mixing bowl, whip the heavy cream to soft peaks.
- Gradually add caramel sauce and continue to whip until medium-stiff peaks form.
- Fold in the cooled chocolate gently until fully combined.
- Pour the mousse into the cooled crust, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
Make the Peanut Butter Whipped Cream:
- In a large bowl, beat heavy cream until slightly thickened.
- Add peanut butter, confectioners’ sugar, and vanilla extract.
- Whip until soft peaks form, being careful not to overbeat.
- Spread evenly over the chilled mousse layer.
Add the Toppings:
- Just before serving, drizzle generously with caramel sauce, melted chocolate, and melted peanut butter
Notes
Make the pie a day ahead for best results. Drizzle toppings just before serving. Use warm knife for clean slices.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 28g
- Carbohydrates: 38g
- Protein: 5g