Indulge in layers of decadence with this Chocolate Peanut Butter Caramel Mousse Pie — a no-bake dessert that’s as dreamy as it is delicious. With a crunchy chocolate cookie crust, a velvety peanut butter mousse, rich chocolate pudding mousse, and a drizzle of caramel and chocolate on top, this pie is the ultimate comfort food dessert and a showstopping option for easy party treats or weeknight indulgence. Every bite delivers a creamy, sweet, and salty punch that satisfies every dessert craving.
Advertisements
Whether you’re hosting a holiday, a summer gathering, or simply need a no-fuss make-ahead dessert, this pie is guaranteed to impress — no oven required.
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Yield: 8 servings
Difficulty: Easy
Category: Desserts
Cuisine: American
Advertisements
Why You’ll Love This Recipe
-
No-bake and beginner-friendly
-
Creamy, rich, and full of peanut butter-chocolate flavor
-
Great for parties, potlucks, and special occasions
-
Kid-approved and freezer-friendly
-
Customizable with toppings and layers
-
A perfect make-ahead dessert
Ingredient Breakdown
Chocolate Cookie Crumbs: Serve as the base for a crunchy, chocolatey crust that holds the layers together.
Unsalted Butter: Binds the cookie crumbs and adds richness to the crust.
Cream Cheese: Gives the peanut butter mousse its creamy, tangy body.
Peanut Butter: Brings a smooth, nutty flavor and pairs perfectly with chocolate.
Powdered Sugar: Sweetens the mousse without making it gritty.
Whipped Topping: Adds airy texture to both mousse layers.
Instant Chocolate Pudding: Makes the chocolate layer rich yet light with minimal effort.
Cold Milk: Helps set the pudding quickly and smoothly.
Caramel Sauce + Chocolate Syrup: Finish the pie with a glossy, sweet drizzle.
Optional Add-ons: Bananas, peanuts, or whipped cream for flavor and flair.
Ingredients
For the Crust:
-
2 cups chocolate cookie crumbs
-
½ cup unsalted butter, melted
For the Peanut Butter Mousse:
-
1 (8 oz) package cream cheese, softened
-
¾ cup creamy peanut butter
-
½ cup powdered sugar
-
1½ cups whipped topping (like Cool Whip)
For the Chocolate Mousse:
-
1 (3.9 oz) box instant chocolate pudding mix
-
1½ cups cold milk
-
1 cup whipped topping
For the Topping:
-
½ cup caramel sauce, slightly warmed
-
¼ cup chocolate syrup or melted chocolate
-
Optional: sliced bananas, whipped cream, or chopped peanuts
Step-by-Step Instructions
-
Prepare the Crust
In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides. Chill in the refrigerator for at least 15 minutes while you prepare the fillings. -
Make the Peanut Butter Mousse Layer
In a large bowl, beat together the softened cream cheese and peanut butter until smooth and fluffy. Add the powdered sugar and mix until fully incorporated. Gently fold in the whipped topping until light and creamy. Spread the peanut butter mousse evenly into the chilled crust. Refrigerate to set while making the next layer. -
Make the Chocolate Mousse Layer
In a separate bowl, whisk together the pudding mix and cold milk for about 2 minutes, until it thickens. Fold in the whipped topping until smooth and airy. Spread the chocolate mousse over the peanut butter layer in an even layer. -
Chill the Pie
Cover the pie loosely with plastic wrap or foil. Refrigerate for at least 3–4 hours, or until fully set. -
Add the Toppings and Serve
Before serving, drizzle the top with caramel sauce and chocolate syrup or melted chocolate. Garnish with sliced bananas, whipped cream, or chopped peanuts if desired. Slice and serve chilled.
Pro Tips
-
Soften the cream cheese fully for a lump-free mousse.
-
Use full-fat whipped topping for a richer texture.
-
Make the crust extra firm by pressing with the back of a measuring cup.
-
Chill overnight for best slicing results.
-
Add a pinch of salt to the mousse to enhance the sweet and salty flavor contrast.
Ingredient Swaps or Variations
-
Swap Nutella or almond butter for a unique nutty twist.
-
Use graham crackers or pretzels instead of chocolate cookies for the crust.
-
Add mini chocolate chips or crushed toffee bits between layers.
-
Make it gluten-free with GF cookies.
-
Top with sea salt flakes for a salted caramel finish.
Serving Suggestions
-
Serve with a dollop of whipped cream and a sprinkle of chopped peanuts.
-
Pair with coffee or espresso for a decadent finish to dinner.
-
Make it extra indulgent by adding a scoop of vanilla ice cream on the side.
-
Slice and serve chilled — perfect for warm weather parties.
Make Ahead + Storage Tips
-
Make Ahead: Assemble the entire pie up to 24 hours in advance and refrigerate until ready to serve.
-
Storage: Cover and refrigerate leftovers for up to 4–5 days.
-
Freezing: This pie freezes well! Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Frequently Asked Questions (FAQ)
Can I make this pie without whipped topping?
Yes, you can use homemade whipped cream, but make sure it’s stabilized with a bit of powdered sugar to hold its shape.
Does the crust need to be baked?
Nope! It’s a no-bake crust that firms up in the fridge. No oven required.
Advertisements
Can I use natural peanut butter?
It’s best to use commercial creamy peanut butter (like Jif or Skippy). Natural versions can separate and affect the texture.
How do I prevent a soggy crust?
Make sure the crust is well-pressed and chilled before adding fillings.
Advertisements
Is this recipe kid-friendly?
Absolutely! It’s a sweet, nutty dessert with no alcohol or strong flavors — perfect for all ages.
Notes
-
Use a sharp knife dipped in warm water for clean slices.
-
Keep pie refrigerated until ready to serve.
-
Double the recipe for a crowd and use a 9×13 pan for mousse bars!
Nutrition (Per Serving, Approx.)
Calories: 480
Fat: 34g
Carbohydrates: 38g
Sugar: 28g
Protein: 7g
Fiber: 2g
Tools You’ll Need
-
Mixing bowls
-
Electric mixer or hand whisk
-
Rubber spatula
-
9-inch pie pan
-
Measuring cups and spoons
-
Whisk
Advertisements