This peanut butter mousse pie with marshmallow whipped cream is irresistible. The recipe comes from Andie Mitchell’s cookbook Eating in the Middle, and it’s exactly the kind of comforting, well-written recipe you want on your shelf.
Andie’s writing is warm and honest, and her cookbook combines approachable recipes with personal stories. If you enjoyed her memoir, you’ll find the cookbook just as engaging. The pie below is a standout: a crunchy pretzel-and-peanut crust, a silky peanut butter mousse, and a glossy marshmallow whipped cream topping finished with chocolate shavings.
The crust mixes salted pretzels and dry-roasted peanuts for a sweet-and-salty base that holds up to the airy filling.
Pulse the pretzels and peanuts to fine crumbs, then combine with confectioners’ sugar and melted butter. Press the mixture into a 9-inch pie plate and bake briefly until set. Let the crust cool completely before filling.
Next, make the peanut butter mousse. Whip the heavy cream with vanilla until it forms stiff peaks and set it aside. In a separate bowl, beat room-temperature cream cheese with creamy peanut butter (use non-natural peanut butter for the best texture) and confectioners’ sugar until smooth. Gently fold the whipped cream into the peanut butter mixture until fully combined and no white streaks remain.
Spread the peanut butter mousse into the cooled pretzel crust and smooth the top. The mousse is light and airy thanks to the whipped cream, but still rich with peanut butter and cream cheese.
For the marshmallow whipped cream, whip heavy cream with vanilla and a bit of granulated sugar until stiff peaks form. Adding marshmallow fluff in two additions and beating until glossy creates a pillowy, sweet topping that’s light enough not to overpower the mousse.
Tip: spray the measuring cup with nonstick cooking spray before measuring marshmallow fluff to make it easier to pour and avoid wasting any sticky residue.
Spread the marshmallow whipped cream over the peanut butter mousse, leaving a one-inch border so the mousse shows around the edge. Finish with coarsely shaved dark chocolate for contrast and texture.
Chill the pie in the refrigerator for at least two hours before serving so the filling sets and slices cleanly. Stored covered, leftovers keep up to four days in the fridge.
The result is a showstopping pie that balances salty crunch, peanut butter richness, and sweet, glossy marshmallow cream. It’s a dessert that’s both nostalgic and refined—perfect for sharing or savoring slice by slice.
Peanut Butter Mousse Pie with Marshmallow Whipped Cream Recipe
Ingredients
Pretzel crust
- 7 ounces salted pretzels, about 4 cups
- ½ cup dry-roasted unsalted peanuts
- ¼ cup confectioners’ sugar
- 8 tablespoons 1 stick unsalted butter, melted
Peanut Butter Mousse
- 8 ounces cream cheese, at room temperature
- 1 cup creamy peanut butter, not natural
- ¾ cup confectioners’ sugar
- 1 ¼ cups heavy cream
- 1 teaspoon vanilla extract
Marshmallow Whipped Cream
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- 2 cups 7-ounce jar marshmallow fluff
- 2 ounces 70% dark chocolate, coarsely shaved, for topping
Instructions
For the pretzel crust:
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Preheat the oven to 375°F.
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In the bowl of a food processor, pulse the pretzels and peanuts to fine crumbs. You may have to do this in batches.
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Transfer to a bowl and stir in the confectioners’ sugar. Add the melted butter and stir well. Press into the bottom and up the sides of a 9-inch pie plate.
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Bake the crust until set, about 10 minutes. Let cool completely on a wire rack.
For the peanut butter mousse:
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In the bowl of a mixer fitted with the whisk attachment, beat the heavy cream and vanilla on medium-high speed until stiff peaks form, about 2 minutes. Transfer to a small bowl.
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Fit the paddle attachment onto the mixer and beat the cream cheese and peanut butter on medium speed until blended. Add the confectioners’ sugar and beat until smooth.
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Using a rubber spatula, fold the whipped cream into the peanut butter mixture until smooth. Spread the peanut butter mousse into the cooled pretzel crust and smooth the top.
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For the marshmallow cream, in the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, vanilla, and granulated sugar on medium-high speed until stiff peaks form, about 2 minutes. Add the marshmallow fluff in two additions, beating after each, until fully incorporated, fluffy, and glossy, about 2 minutes.
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Spread the topping over the pie, leaving a 1-inch border of peanut butter mousse exposed. Sprinkle with the chocolate shavings.
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Chill for at least 2 hours before serving. Store leftover pie, covered, in the refrigerator for up to 4 days.
Notes
Disclosure: A review copy of the book was received. Opinions are my own.