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Plate with a slice of Chocolate PB Mousse Pie topped with coconut whipped cream, shaved chocolate, and peanuts
4.8 from 10 votes

Chocolate Peanut Butter Mousse Pie

Easy, rich 7 ingredient chocolate peanut butter mousse pie on a simple graham cracker crust. Creamy, thick, super chocolatey and balanced perfectly with salty peanut butter. The pie of my dreams.
Author: Minimalist Baker
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 8 (slices)
Category: Dessert
Cuisine: Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

CRUST

  • 7 ounces vegan graham crackers* (7 ounces yield ~1 2/3 cups ground // see notes for substitutions)
  • 1/4 tsp sea salt
  • 5 Tbsp vegan butter (melted // or sub coconut oil with varied results)

FILLING

  • 1 1/2 14-ounce cans coconut cream* (chilled overnight or for at least 6 hours)
  • 1/2 cup date paste (1 cup packed pitted dates yields ~ 1/2 cup paste // soaked in warm water for 10 minutes, drained, and processed into a paste)*
  • 1 cup dairy-free semisweet chocolate chips
  • 1/2 cup salted natural peanut butter (creamy & crunchy work)

TOPPINGs (optional)

  • Coconut whipped cream (for topping)
  • Crushed Salted Roasted Peanuts
  • Dairy-free dark or semisweet chocolate shavings

Instructions

  1. Preheat oven to 350 degrees F (176 C) and place a large mixing bowl in the freezer to chill.
  2. In a separate small mixing bowl, melt chocolate chips over a double boiler or in the microwave in 30 second increments, stirring occasionally. Set aside to cool slightly.
  3. For crust, add graham crackers to a food processor (or a bag and use a rolling pin to crush) and mix into a fine meal. Add salt and melted butter and pulse to combine.

  4. Press firmly into a standard 9 or 9.5 inch (or slightly smaller // as original recipe is written // adjust size or number of pans if altering batch size) pie dish and use your fingers to press it up the sides. Bake for 12-14 minutes or until fragrant and lightly browned. Set aside to cool.

  5. To prepare the filling, scoop out chilled coconut cream, leaving behind any liquid in the bottom of the can, and place in your pre-chilled large mixing bowl. Use a mixer to beat until creamy.
  6. Next, add date paste and mix once more. If you haven't made your date paste yet, simply add sticky, pitted dates to a food processor and process until creamy, adding a little hot water to combine if needed. If your dates were a little dry, soak in warm water for 10 minutes, then drain.

  7. Next add slightly cooled melted chocolate and mix once more to combine. Lastly, add peanut butter and mix again.
  8. Transfer filling to cooled crust and loosely cover with plastic wrap to set in the fridge for a minimum of 3 hours, ideally overnight.
  9. To serve, slice and gently plate. Top with coconut whipped cream, additional peanut butter, crushed roasted peanuts and/or dairy-free chocolate shavings (optional).
  10. Store leftovers in the fridge for up to a few days. Cover well and freeze after that for an “icebox” pie.

Notes

*The vegan graham crackers I prefer are Nabisco Original Graham Crackers, which can be found at most major grocery stores. If you can’t find them or prefer not to use them, sub another vegan-friendly cookie or biscuit. Or, just make a traditional pie crust, blind bake it, chill it, then add filling as instructed.
*For the coconut cream filling, either use 1.5 cans of coconut cream, or 2 cans full-fat coconut milk by scooping off the cream and reserving the liquid for other uses.
*Adapted from my Vegan PB&J Pie
*Nutrition information is a rough estimate.
*Or you can sub 2 14-ounce cans full-fat coconut milk per 1 1/2 cans coconut cream and use cream part only

Nutrition Per Serving (1 of 8 slices)