| Recipes |

Giant Peanut-Butter-Cup Mousse Pie

This is the perfect dessert, designed to satisfy any chocolate or peanut butter craving.


  • 1 chocolate graham cracker crust
Peanut Butter Cup Filling
  • ½ cup creamy peanut butter
  • ½ cup confectioners’ sugar
  • 2 Tbsp margarine, softened
  • 1 Tbsp pareve milk
  • pinch salt
Peanut Butter Mousse
  • 1½ cups confectioners’ sugar
  • ¾ cup creamy peanut butter
  • 4 Tbsp margarine, softened
  • 1 cup pareve whipping cream
  • 2 Tbsp chocolate syrup
  • 6 pieces Viennese crunch, finely chopped

In the bowl of an electric mixer fitted with the paddle attachment, combine all filling ingredients. Beat on low until smooth. Carefully pour into the graham cracker crust. Smear with an offset spatula or press into the crust with your fingers, being careful not to crack the crust.

Next prepare the mousse (no need to clean out the mixer bowl first). Place confectioners’ sugar, peanut butter, and margarine into the mixer and beat until combined and smooth. Add the pareve whipping cream and beat until the mixture is thick and fluffy. Add chocolate syrup at this point if desired.

Spread the mousse over the peanut butter cup filling.

Place Viennese crunch into a ziplock bag. Break into small pieces or crumbs with a rolling pin or any other heavy object. Sprinkle over the mousse layer.

Refrigerate until set.


(Originally featured in Family Table, Issue 770)

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