A chocolate mousse pie infused with peanut butter and nestled in a salty pretzel crust?
Yes, we’re doing this. Simply because we can.
Amazing, 7-ingredient peanut butter chocolate mousse pie with a salty pretzel crust. Rich, savory sweet, and so easy to make.
Author: Minimalist Baker
Recipe type: Dessert
- 1 14-ounce (414 ml) can coconut cream*
- 1 cup (120 g) dairy free dark chocolate, chopped
- 1/4 cup (64 g) salted creamy natural peanut butter
- optional: 1/4 – 1/2 cup (28-56 g) organic icing/powdered sugar (or other sweetener of choice, such as maple syrup)
- 1 3/4 cups (~125 g) finely ground pretzels, leaving a little bit of texture (see photo)
- 1/4 cup (50 g) organic cane sugar
- 1 stick (1/2 cup | 112 g) vegan butter, melted
- Coconut whipped cream
- Salted natural peanut butter
- Pretzels, crushed
- Roasted salted peanuts, chopped
- Add coconut cream and dark chocolate to mixing bowl and microwave in 30-second increments until melted, stirring occasionally to incorporate. Be careful not to overheat or the chocolate can lose its creamy texture. (Alternatively, melt in a small saucepan over medium-low heat, stirring occasionally. Then transfer to a mixing bowl.)
- Use a whisk to gently stir the mixture until it’s completely incorporated and smooth (see photo). Set in the refrigerator uncovered to chill for 2-3 hours, or until mostly firm and it holds its shape when tipped sideways.
- In the meantime, preheat oven to 325 degrees F.
- To a medium mixing bowl, add pretzel meal, sugar, add melted butter. Stir to thoroughly combine – it should be moist and moldable – add more melted butter (1-2 Tbsp) if too dry and crumbly.
- Transfer mixture to a standard 9-inch pie pan and use hands to form a uniform crust, working it all the way up the edges of the pan.
- Bake for 12-14 minutes, or until firm to the touch and slightly browned on the edges. Set aside to cool.
- Once the filling is chilled and mostly hardened (again, it shouldn’t run when tipped sideways), use a mixer on high to whip and incorporate air for about 1 minute, scraping down sides as needed.
- Add peanut butter and mix once more.
- Taste and add sweetener if desired. If you prefer a more bittersweet chocolate pie, you may not need any. I added 2-3 Tbsp maple syrup and 3-4 Tbsp organic powdered sugar. Mix until well incorporated, then transfer to the cooled pretzel crust and smooth the top with a spoon.
- Cover loosely with plastic wrap and let chill for another 2-3 hours, or overnight. The longer it chills, the firmer the mousse filling becomes.
- To serve, top with coconut whipped cream, peanut butter, crushed peanuts, and/or crushed pretzels (optional). Leftovers keep covered in the refrigerator for 3-4 days, though best within the first 1-2 days.