I don’t know how it happened, but I’ve become completely and embarrassingly addicted. I’ll get to this incredible Chocolate Peanut Butter Caramel Mousse Pie in just a sec.
I went YEARS without it, but I’m blaming my mom and brother for reintroducing the addiction to my life.
What am I talk about…?? The Real Housewives TV shows, of course. Complete reality trash and I LOVE IT. Please tell me you’re with me. I went so long without getting sucked into those shows but every time I’m at my mom’s house they’re on the TV and so I’ve succumbed. And I just have to know:
-Did Brooks really lie about having cancer?
-Is Bethenny Frankel really dating Eric Stonestreet from Modern Family – weird right?!
-Who will launch a fragrance, alcohol product, or podcast next?
-What is going on with poor Kim Richards?! Is she sober again?
I know… it’s so meaningless. But it’s a guilty pleasure. Which is your favorite show? Or do you hate them all? Spill!!
Anyways, back to the Chocolate Peanut Butter Caramel Mousse Pie. It’s amazing and you have to make it. Actually, it was our Thanksgiving dessert! Which means I technically worked on Thanksgiving. Oops. That’s how much I love ya, recipe testing 24/7 365 😉 You can totally cheat and use store-bought caramel for this pie (I love Trader Joe’s Salted Caramel Sauce), or you can use this video tutorial to make your own caramel.
Taste: Like everything that is good in the world wrapped up into one sinful bite.
Texture: Somehow both light and airy yet rich and creamy.
Ease: Surprisingly easy, just make sure you have an electric mixer to make easy work of all that whipping!
Appearance: Gorgeous, especially if you take the extra time to do the drizzly magic on top.
Pros: The pie of your dreams!
Would I make this again? Oh yes.
How to make Chocolate Peanut Butter Caramel Mousse Pie
Yield: 1 9-inch pie
Prep Time: 25 minutes
Cook: 10 minutes
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 salted caramel sauce, store-bought or homemade
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
Additional caramel sauce, for drizzling
Additional peanut butter, melted, for drizzling
Additional semisweet chocolate, melted, for drizzling
Make the crust:
Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.
Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.
Make the filling:
In a microwave-safe bowl, heat the chocolate on high in 30 second intervals, stirring between each interval, until melted and smooth. Let cool.
In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until soft peaks form. On medium speed, gradually add the caramel and continue whipping until medium-stiff peaks form. Gently fold in the cooled melted chocolate until combined. Pour into cookie crust and cover with plastic wrap. Refrigerate for at least 6 hours.
Make the topping:
In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until thickened. Add the peanut butter, sugar, and vanilla and beat on high speed until soft peaks form.
Spread the cream evenly over the mousse layer. At this point you can refrigerate overnight if desired.
Just before serving, drizzle with caramel sauce.
© Handle the Heat - handletheheat.com