Go Back
No Bake Chocolate Nutter Butter Mousse Pie.

No Bake Chocolate Nutter Butter Mousse Pie

No Bake Chocolate Nutter Butter Mousse Pie is a rich and creamy dessert featuring smooth chocolate mousse and the irresistible peanut butter flavor of Nutter Butter cookies. With a crunchy cookie crust and no oven required, this easy pie is perfect for parties, holidays, or any chocolate-peanut butter craving.
Print Recipe Pin Recipe
Prep Time 35 minutes
Total Time 6 hours 35 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Method Video

Ingredients
  

No Bake Chocolate Nutter Butter Mousse Pie
  • 24 Nutter Butter sandwich cookies
  • 5 tablespoons unsalted butter, melted
Chocolate Mousse
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cold heavy whipping cream
  • 2 tablespoons powdered sugar
Nutter Butter Mousse
  • 8 Nutter Butter sandwich cookies, finely crushed
  • 4 ounces cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup cold heavy whipping cream
Topping
  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • 4 to 6 Nutter Butter cookies, roughly chopped
  • 2 tablespoons 2 tablespoons creamy peanut butter, slightly warmed
  • Chocolate shavings, optional

Method
 

Instructions
  1. Crush the Nutter Butter cookies into fine crumbs. Mix with melted butter until evenly moistened.
  2. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish. Refrigerate for at least 20 minutes.
  3. Melt the chopped chocolate in short microwave intervals, stirring between each interval. Let it cool slightly
  4. Whip 1 cup of cold heavy cream with powdered sugar until soft peaks form. Gently fold the whipped cream into the cooled chocolate mixture
  5. Spread the chocolate mousse evenly over the chilled cookie crust
  6. Beat the softened cream cheese, peanut butter, powdered sugar, and vanilla until smooth
  7. Whip the remaining 1 cup of heavy cream until soft to medium peaks form. Fold it gently into the peanut butter mixture, then fold in the crushed Nutter Butter cookies
  8. Spread the peanut butter mousse over the chocolate mousse layer.
  9. Cover and refrigerate for at least 4 to 6 hours, or preferably overnight.
  10. Before serving, whip the topping cream with powdered sugar until firm peaks form. Spread or pipe it over the chilled pie
  11. Finish with chopped Nutter Butter cookies, a light peanut butter drizzle, and chocolate shavings if desired
  12. Slice with a sharp, warm, dry knife for the cleanest presentation.

Video