Peanut Butter Brownie Mousse Pie

Published: Oct 18, 2017

Updated: May 21, 2020

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This is a Peanut Butter Brownie Mousse Pie has a fudgy brownie bottom with a layer of peanut butter cookie cheesecake and it’s topped with a Nutter Butter Mousse.

I feel like October is slipping between my fingers. Pretty soon I’ll be eating all the Halloween candy that I am supposed to be giving out to the neighborhood kids. This is our first Halloween in our new neighborhood, so I don’t really know what to expect for trick or treaters. I hope our neighbors don’t judge us when we shut our lights off at 8pm because we’re eating pizza and watching scary movies. It our Halloween tradition. Maybe I’ll hand out cupcakes instead, how do you think that would go over?

There’s no cupcakes today but I’ve got something even better. When I find a dessert I love, I can’t help but make it like a million times in different flavors. These brownie mousse cakes are no exception. It’s the type of dessert you might see in a bakery case and stare at in awe.

This is a Peanut Butter Brownie Mousse Pie has a fudgy brownie bottom with a layer of peanut butter cookie cheesecake and it’s topped with a Nutter Butter Mousse. Two things are certain, there’s a lot of Nutter Butter cookies and a decent amount of peanut butter in this dessert.

I can’t deny my love for peanut butter. Sometimes in the morning I just reach for a spoonful of peanut butter, but not just regular peanut butter. I really prefer the whipped kind because it’s easy to eat and doesn’t get stuck on your tongue. The layer of peanut butter cheesecake is not overly dense in flavor and it’s just the right amount of fluffy. Plus, I put some crushed cookies in there because why not?

I know I traditionally use a lot of Oreos for my recipes, but I’ve always had a crush on Nutter Butter cookies. It’s probably because the reminds me of Peanut Butter Sandwich Girl Scout cookies. I prefer to each the peanut butter first and then the cookies. Do we see a trend here?

The top layer is a Nutter Butter cookie mousse which is made with a simple whipped cream and the crushed cookie. The added gelatin gives some stability to the whipped cream but also turned it into more of a mousse-like texture. The cookies themselves get nice and soft, almost cake like. Seriously you guys, this mousse is crazy good.

I swear this recipe is easier than it seems at a first glance. The steps are fairly repetitive. You need to make 3 separate batches of whipped cream, I’m so sorry but it’s necessary. However, I am also inclined to tell you that you can substitute Cool Whip if you need to. It’s fine with me. There’s no judgements over here and quite frankly it is a lot quicker.

If you’ve made any of my mousse cakes, you know that they are WORTH IT, especially a Peanut Butter Brownie Mousse Pie!

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Peanut Butter Brownie Mousse Pie

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Author: Julianne Dell

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Description

This is a Peanut Butter Brownie Mousse Pie has a fudgy brownie bottom with a layer of peanut butter cookie cheesecake and it’s topped with a Nutter Butter Mousse.

Instructions

For the brownie layer: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
In a medium-sized bowl, combine the brownie mix, with the ingredients listed on the box. Stir until the batter is well combined and there are no dry ingredients left.
Pour the batter into the spring form pan and spread evenly. Bake at 350°F for 35-40 minutes until the center is baked but still slightly fudgy. Allow the brownie to cool completely.
For the peanut butter cheesecake: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
In your mixing bowl, beat the cream cheese and peanut butter together until smooth, scraping the bowl as needed. Next, add the vanilla extract and the brown sugar and beat until well combined.
Fold the prepared whipped cream into the cream cheese mixture and stir until well mixed and smooth. Finally, fold in the crushed cookies.
Spread the peanut butter cheesecake over the cooled brownie.
For the mousse layer: Chill the mixing bowl and whisk again. Place 1 tablespoons of cold water in a small bowl. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely!
Prepare another batch of whipped cream. Beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until peaks start to form.
Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.
In a large Ziploc bag, roughly smash 10 Nutter Butter cookies into small pieces/crumbs. Fold the smashed cookies into the prepared whipped cream. Pour the whipped cream over the peanut butter layer and spread evenly.
For the topping: Prior to serving, chill the mixing bowl and whisk again. Prepare another batch of whipped cream as previously described. Pipe the boarder of the pie use a large open round piping tip.
Slice the Nutter Butter cookies in half and place in between the whipped cream dollops. Smash 2 Nutter Butter cookies and sprinkle them over the top of the pie. Slice and serve! This pie must stay refrigerated.