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Quick and Easy

Peanut Butter and Chocolate Mousse Pie


4 hours
Skill Level
1 pie

With this double-decker dessert, you'll never have to choose between chocolate mousse and peanut butter pie. Make this tantalizing recipe to share with friends. It's an easy combination of salty and sweet. 

Ingredients & Directions

Prep Time
30 minutes
Chill Time
3 hours 30 minutes


  • 1
    pie crust 9-inch, 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 tablespoons
  • 1 tsp
    unflavored gelatin
  • 1 Tbsp
    water cold
  • 2 Tbsps
    water boiling
  • 1/2 cup
    granulated sugar
  • 1/3 cup
    HERSHEY'S Cocoa
  • 1 cup
    whipping creme (1/2 pint) cold
  • 1 tsp
    vanilla extract

Step-By-Step Directions

Equipment Needed 
microwave microwave
microwave-safe bowl microwave-safe bowl
bowl bowl
mixing bowl mixing bowl
mixer mixer
measuring cups measuring cups
rubber scraper rubber scraper
refrigerator refrigerator

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.


Fold chopped peanut butter cups into peanut butter layer for extra flavor boost.


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.

Additional questions?