Header is editable on language lavel pages and above in content hierarchy (this text is being shown in edit mode only)

Peanut Butter and Chocolate Mousse Pie

Bake this light and fluffy peanut butter and chocolate mousse pie for any special occasion. It’s a classic recipe with baking chips for the whole family to enjoy.

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories500
Calories from Fat270
Total Fat30 g46% DV
Saturated Fat20 g100% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium230 mg10% DV
Total Carbohydrates45 g15% DV
Dietary Fiber1.0 g4% DV
Sugars29 g
Protein11 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron10% DV
  Amount Per Serving % DV *
Calories500
Calories from Fat270
Total Fat30 g46% DV
Saturated Fat20 g100% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium230 mg10% DV
Total Carbohydrates45 g15% DV
Dietary Fiber1.0 g4% DV
Sugars29 g
Protein11 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron10% DV
  • 1 9-inch pie crust , baked and cooled
  • 1-2/3 cups REESE'S Peanut Butter Chips (10 oz. pkg.) , divided
  • 1 package cream cheese (3 oz.) , softened
  • 1/4 cup powdered sugar
  • 1/3 cup milk plus 2 tablespoon
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon water cold
  • 2 tablespoons water boiling
  • 1/2 cup granulated sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 1 cup whipping cream (1/2 pint) cold
  • 1 teaspoon vanilla extract

Directions

  • 1. Melt 1-1/2 cups peanut butter chips. Beat cream cheese, powdered sugar and 1/3 cup milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into cooled crust.
  • 2. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. Combine granulated sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat at medium speed until stiff; pour in gelatin mixture, beating until well blended. Spoon into crust over peanut butter layer. Refrigerate several hours. Garnish with remaining chips. Cover; store leftover pie in refrigerator. Makes 8 servings.

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog